rice rolls

Rice steamed on low for 25 minutes, still covered, off heat 10 additional minutes. Coated with mixture of equal parts sugar/vinegar.

This is not authentic makisushi, but rather rice rolls with experimental ingredients. I made sushi rice on a whim and rolled it up like makisushi instead of making balls with regular rice.   I wanted to try another use for bonito flakes which is dried and flaked bonito tuna used for katsuobushi and kombu dashi, a base for miso. It was not all that great in this instance but I haven't given up.