Frank’s Japanese Feast ended with non other than Japanese Sushi. We did a mistake by removing the sushi rice from the rice cooker too soon. According to Frank, the rice has to be hot and the sushi chef will fan the rice to cool it down a bit. Nevertheless, we still asked Frank to demonstrate to us how to roll the sushi despite his unwillingness due to the mistake we made. Frank just wanted everything to be perfect.

I will not illustrate how to roll the sushi here as I had covered that in this blog. Frank’s maki roll is filled with a kind of bamboo (I will show you this ingredient later), pickled daikon, avocado, cucumber and artificial crab meat.

Winnie gave Frank a helping hand while Frank demonstrated how to make sushi roll. Winnie’s daughter loves sushi and Winnie often make it for her daughter at home.

This is the bamboo thingy I mentioned above. It came in dry form in long strands. You can find most of the Japanese ingredients which Frank used here in Izumi-Ya Japanese Market at 7971 Alderbridge Way, Richmond.

The dry bamboo has to be soaked in warm water until soft. It is then rinsed a few times until the water runs clear. After that, it is boiled in water until it expanded and soft. Dump off most of the water, leaving just a bit, add 4 tablespoons of sugar, a few dashes of mirin and soy sauce and let simmer on low until the liquid is almost evaporated and absorbed into the bamboo. The final product is sweet and has a crunchy texture.

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