Bakwa Sushi

Bakwa is just 'Numero Uno!', that yesterday I made some sushi with it. You won't regret it, trust me! :-)

Bakwa is a cured sweet and salty pork jerky but because I kept it in the freezer; it will be much nicer if it is slightly grilled using a non stick pan to make it a little greasy and flavorful before inserting it into the sushi.

Homemade Sushi

Sushi has been one of my favorite food, but it's quite pricey to eat sushi at a fancy restaurant in town. So when my eldest niece, Ernestine, was leaving to further her tertiary studies at ITB, Bandung, she dropped off: two packets of roasted seaweed sushi wrap, a packet of powder sushi rice vinegar, a packet of shredded seaweed and a slim sushi roll mold that she had bought earlier but had had no time to make some herself. My first reaction was "Woo hoo! I've got to experiement!!" And here is the result...

Looks great, isn't it? But it's also very Yummy! :-) 

Basically, I filled the sushi with some red snapper steak (which I seasoned overnight with salt, Worcestershire sauce, and a or two pinch of ground black pepper) and some boiled/steamed carrot and baby corn, and scramble eggs (optional). And I just use regular rice grain which I cooked regularly and mixed with some powder sushi rice vinegar. You can also add some mayonaise to enrich the taste. It's very easy and renders such a great result! My younger niece, mom and even my tuition student loved it!

You may notice that some of the above sushi are a little messy, where the fillings are out of place and the rice are not sticking solidly. That's because at that point I ran out of Nori (sushi wrap) and had to roll the rice using a transparant plastic. For the filling I added a sheet of crispy-grilled seaweed and other ingredients as well. It was not easy to roll because I don't have a sushi roller, and that's how it became a little messy. But it was still very yummy! :-)