Cheesy chicken maki sushi boy11/29/2022 The 101-square meter Japanese-inspired restaurant can sit a hundred and more diners in total. In just four months since it opened, Sushi Boy has already drawn lots of regular customers mostly composed of students and young professionals who have learned about the restaurant by word of mouth and social media. What makes Sushi Boy different from other restaurants in its category is its modernized take on Japanese dining which is evident in the restaurant’s interior design and even in the menu. Sushi Boy was specially put up for Japanese food junkies who want to enjoy their favorites on a light budget at any time of the day. It has been the go-to food place of every hungry bikers who are looking for a perfect place to chill with appetizing Japanese dishes and a relaxing ambiance. Located on Ouano Avenue, North Reclamation Area, Mandaue City, adjacent to its sister restaurant Café Racer, Sushi Boy is open from 11:30am to 2pm and 6pm to 1am daily. But what remains unchanged for this matter is that a new restaurant must have good ambiance, serve great-tasting dishes, must be accessible, and have quality service.Ī relatively new restaurant in the metro which opened its doors last December 2015 has surpassed these standards and is in fact taking your dining experience to a higher notch. Our yardstick for liking a new restaurant have even evolved through the years along with new concepts introduced to us. We love to seek out new food places that serve dishes that our taste buds haven’t met yet. IT is common knowledge that Cebuanos are by nature adventurous when it comes to food and dining. Wet this knife before cutting each slice.Sushi Boy serves great-tasting Japanese dishes along Ouano Avenue, North Reclamation Area, Mandaue City. Cut the sushi slices using a wet, sharp knife.Use tobiko if you want to make it more authentic. Spread sesame seeds all over the outside of the sushi, as much as you want, then sprinkle some paprika over it for colour. Now its time to add a little colour and taste to the outside of the roll.This maki sushi roll should look like the sushi log you see below.Make sure the cling film doesn’t get incorporated into the sushi. While doing this, make sure to keep just enough pressure on the bamboo mat with one hand (to make sure sushi is firm), and pull the bamboo mat with the other hand. To roll, lift up the bottom part of the bamboo sushi mat and roll the rice covered nori over the fillings you’ve just placed on the rice.Now place your choice of filling (1 or 2 veg/fruit and 1 meat) about ¼ of the way up from the bottom of the nori.Make sure the rice is firmly pressed down onto the seaweed, and then, with your hand on top of the rice, turn the sheet around so that the rice is now placed on top of the cling film. Cover the whole nori sheet with a thin layer of rice, just enough to cover the sheet until you can’t see it through the rice. Now it’s time to spread the sushi rice on the nori.Place the nori on the rolling mat, but always keep a sheet of cling film on the mat (as the inside-out maki sushi is quite messy).The maki sushi roll should look similar to the one shown below. This was left without rice to join the nori together seamlessly and to keep the sushi intact. Continue rolling the sushi and make sure to roll over the end of the nori that was left without rice.Having done this, the sushi is ready to roll! You can also sprinkle some sesame seeds over the fillings. Place a row of your desired vegetables/fruit and meat along the sushi rice, about ¼ of the way up from the bottom, as in the third image below.Cover the nori about 5/6 of the way up with a thin layer of the sushi rice, just enough to cover the nori.Place one sheet of nori (seaweed) onto the bamboo rolling mat like the picture you see below.
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