A few months ago, our good friend Janet flew back to Socal from Chicago. We picked her up at LAX around noon and immediately proceeded to do what we know best: eat (barring karaoke, of course).
Pork sung sushi (肉鬆壽司) has a special place in my heart, because all the Taiwanese moms would pack these as snacks for their kids. And we would eat them at the playground.
I decided to take a stab at it and try making it myself for a picnic and it was a fair success considering it’s my first time even making sushi.
Ingredients (top to bottom, left to right):
- Black sesame seeds (for California style rolls)
- Sushi rice vinegar (added to rice after it cooks)
- Japanese rice
- Rousong (pork floss or pork sung)
- Seaweed sheets
- Sushi mat
Slice the cucumber into narrow strips to put into the sushi. Remove the seeds.
On the vinegar mat, lay the rough side of the seaweed sheet facing upward. Spread a thin layer of rice on top, and lay out the cucumber slices and pork floss.
Using the sushi mat, roll up the sushi firmly to form a nice and tight tube. Spread a few rice grains at the end to make the seaweed sheet stick.
To make California style rolls, I laid out some plastic wrap on the sushi mat and added a layer of rice above the seaweed sheet. After rolling up the sushi “tube,” I sprinkled some sesame seeds on the outside to make it prettier.
Tada! Looks delectable, doesn’t it?
Southeast Asian desserts rock, from cendol to ais kacang to ABC. Especially in Malaysia! I have yet to taste better durian cendol. I’m sad durian is no longer in season.. These definitely beat halo halo.
This has been in the drafts since forever, and now I’m too lazy to write anything, so just make do with some food porn. 🙂