I rarely eat sushi because I live in a household where I’m the only one who will go near it. And I’ll always be wary of raw fish. (Hence, I’m the boring sushi restaurant partner who orders the California rolls.) Not only do I not eat sushi often, but I most certainly have never tried actually making it. So why panda sushi now?
how to make sushi when you’re a beginner
how I made Panda sushi
step one: make the sushi rice
step two: make the ears and eyes
After a little more internet search for “how to roll sushi,” I figured I’d start small with the ears and eyes. I tried to tint some rice with soy sauce to make it black. It was brown. So I added a couple drops of food coloring. Cheating? I learned of “black rice” after the fact. So I spread out my own “black” rice on a bit of Nori and folded a small roll. Then I cut the excess Nori with scissors. (Can I do that?) Two small rolls for the ears, which I sliced into pieces, and two slightly larger rolls for the eyes.
step three: the big roll
step four: assembling the Panda
I’d have started at an Asian supermarket. Since I was focused on the art of wrapping and my ingredients were simple, I thought I could get away with more conveniently located stores. Had I started at the right supermarket, I’d have learned about black rice. What was I thinking? Although the black food coloring worked, I’m pretty sure it’s not a Japanese delicacy. Mistake. Second, I’d have taken pictures of the mess in my kitchen after trying to make sushi.