My wife likes to cook, and we both like to eat, so it’s fairly often that she comes up with some so-and-so food project at home. This time around it’s California Maki – which we both like, although I prefer sashimi more.
The result was naturally delicious, with just a few odds and ends that were uneven that we left out and did not include in the pictures. We still ate them though. ^_^
All were shot using ambient light only, manual mode, f/8, Canon 40D + 50mm f/1.4 mounted on a tripod. I understand that the ideal for food shots is to eliminate all the shadows and have everything sharp, but you need a lighting set up for that (which I do not know how to do at all) as well as a good macro lens (which is not in my immediate or long term plans as of the moment). Just made do with what I had. Maybe I’ll get to buy some close up filters one of these days. ^_^
Anyway, back to the food. We spent a part of the afternoon grocery shopping for the ingredients:
- nori wrapper
- Kikkoman soy sauce
- citrus / calamondin (calamansi)
- sesame seeds
- bamboo mat
- plastic wrap
- Cook some rice. Japanese rice is not a requirement, but if you want to use regular rice, add some extra water so it’ll be stickier.
- Wrap the bamboo mat with plastic wrap.
- Lay out a piece of nori wrapping on the bamboo mat, rough side up.
- Spread some cooked rice on the nori – not too thick, just enough to thinly cover it.
- Sprinkle some sesame seeds on the rice.
- Flip the nori upside down, with the bare side up.
- Lay out the cucumber, mango and crabsticks.
- Roll up the whole thing firmly using the bamboo mat, making sure that nothing falls off the sides.
- Once done, cut the uneven ends and divide using a sharp knife. Cut using a sawing motion to maintain the shape of the roll.
- Dip California Maki in a mixture of wasabi, citrus, and soy sauce.