It was a very busy Saturday for me. I did the laundry, cleaned the house, and cooked 2 of my favorite foods, California Maki and Coffee-Chocolate Panna Cotta. While resting and reading about hgh supplements, I came across a site showing various Japanese foods and craved on sushi rolls. That’s what made me decide to make a California Maki. I’m glad that I still have all the ingredients needed, but this time I will be using ripe mango as one of the fillers.

So here are the ingredients and tools that you’ll need:

• a bamboo mat, wrapped in plastic to avoid the rice from sticking into the mat
• 2 cups of Japanese rice
• ½ cup mirin
• 2 tbsp sugar
• Nori sheets
• Japanese Mayonnaise
• Riped mango, cut into strips
• Crab sticks
• Roe (can be bought in Japanese grocery, I also found one in Landmark Trinoma)
• Black sesame seeds (can be bought in Japanese grocery)

Procedure:

Mix the vinegar and the sugar in a saucepan and bring to a boil.

Cook until sugar has dissolved completely; remove from heat.

While the rice is still hot, stir the sugar-mirin mixture into the cooked rice.

Cover the bamboo mat with plastic wrap.

Put a sheet of dried seaweed on top of the mat. Spread sushi rice on top of the seaweed and press firmly.

Sprinkle sesame seeds and roe over the sushi rice. (This time, I asked Andre to assist me.)

Turn the sushi layer over so that the seaweed is on top. Place mango strips and crab sticks lengthwise on the seaweed.

Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Press firmly the bamboo mat with hands, then remove the rolled sushi.

Cut the sushi roll into bite-size pieces. Top with Japanese Mayonnaise upon serving.

Here’s the final product: