Repeating and learning
Hello! Here Dani from Barcelona.
First of all, I have to say that I enjoy a lot reading your 'first hand' recipes, instructions and details. BTW I'm also learning some cooking new words in english :D
The picture is just one of my iterations on your rice recipe with some nigri & sashimi. Nothing spectacular. Never before get fully convinced on other rice recipes over inet except yours. The kombu and the sake make the difference and very often they are missed. I will expand my practicing to other recipes with your instructuins, truly they are really good.
I also would like to suggest a furikake article, I sometimes use it over simple white rice when want something umami, hot and simple. But as I keep it on a very basic procedure probably I don't do it tradiotionally.
Another not so common thing that maybe can serve you for an article are the 'slightly fried' maki. On one of my favorite's sushi fusion restaurants in BCN, Kibuka, the do 'Hot Philadelphia Rolls' and once on a fake japanese restaurant (really chinese) I saw also fried salmon maki for the first time. I don't know if its a new iteration or there is any tradition on doing that way but it feel it nice to my taste.
Greetings and keep it up!