WOW!!! I'm without words. I'd always wondered why you hadn't showed us your sushi rolls, as I know, you work in a vegan sushi restaurant. And now I see it, it is indeed a lot, lot, lot of work, but it's amazing in the same measure. I could never show you the sushi rolls I made once as I tried--hard--to learn to make them. They were too big and didn't hold together. Messy. You make it look easy, and so I'd like to give a try again. I would make a Cumanés roll: wrapped in ripe plantain, filled with crispy sweet potato puree, unripe mango pickle, spring onion, and our local sweet chili and hot chili (chirel). I think those flavors speak a lot of my hometown. Simple contrasting flavors and textures.
😂
Hello my friend. Sorry for the delayed reply. I just feel exhausted these days and can't focus on anything.
I may work in a vegan sushi restaurant but I do not touch the making of sushi at all. I experimented with sushi quite a few years ago and they were not great. After a few times I managed to figure out how to make them better. At work I sometimes look at what the rollers do and that helps. It's all about the rice. I just follow the basic guidelines on line and it turns out good enough for me.
I love the ingredients you listed for your rolls. I still need to try plantains more in creative ways. It's scary for me because we are not used to it.
I am 100 percent certain if you do some rolls again you will be successful. You are a real talent in the kitchen.
Best wishes.💚