Baking & Cooking

Pork floss, tamago & cucumber sushi

Recently I’ve been trying to make sushi cos Oliver seems to like it very much. “Trying” being the keyword cos I’m not very good at it. I don’t really know how to make smaller rolls, lol~

As I’m lazy to go to the wet market in the morning, and also cos I wanted to use up the pork floss at home, here’s the results:


Tamago, pork floss, cucumber with mayo sushi rolls.


This is my 4th? attempt at making sushi and I’m finally getting sort of a hang on it.

Some tips for noobs like me:

  1. Soak the sushi rice for about half hour before cooking. It really helps soften the rice.
  2. Nori needs to be kept in the fridge if you don’t use it up quickly/often as it will lose it’s crispness.
  3. If you are a stickler for cleanliness like me, don’t bother using your hands to put the rice on the nori, just use the rice paddle. (Or you’ll go nuts washing your hands ever so often)
  4. Use a very sharp knife. I can’t stress this enough. Previous three attempts, I was using an old Kai knife before I got a new Endo titanium during sale. It cuts through so much more cleanly. Less hassle to clean up. Wipe clean with wet cloth after every cut.

I took the sushi rice, tamago recipe from justonecookbook.

Another note about making tamago is, just get a normal tamago pan from the departmental store (I got mine at about $16), not the one from Daiso. It scratches very easily and is also too small to accomodate more than 2 eggs.

Sushi is great for using up leftovers, do try it too!


2 thoughts on “Pork floss, tamago & cucumber sushi

  1. The one time I tried to make sushi, the sushi rice kept sticking to my hand and I couldn’t shape them properly! Never tried again… But looking at how pretty your sushi are after 4 attempts, I guess practice makes perfect?


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