First Encounter With California Maki

California Maki. So how is this different from a regular sushi? I never know the exact answer as I never tasted a Japanese sushi yet and this is my first encounter with the maki.

tokyo tokyo california makiIt is one of Tokyo Tokyo Restaurant add-on meal that could also be the main dish depending on customer’s desire. It can be taken out right away since it is packed in a black plastic container with transparent cover.

The package includes four maki, one small lump of wasabi and a soy sauce on a separate sauce container.

A sticky and sour rice. It is sticky that it is able to hold its shape and could be wrapped around like a lumpia wrapper. It is a soured rice (maybe added with vinegar) and I was bit surprised to know it was.

The nori sheet. I don’t think it has contribution to overall taste. It is a medium to hold the rice and help do its function as wrapper.

The crab meat. Its a crab meat with a taste way below of my expectation. It might be a fake crab meat.

The mango. Its color, texture and overall appearance are suggestive of mango.

The wasabi. I am guessing all the maki have a smear of it. The lump is an extra, in case the customers want additional spicy sour taste.  I find its taste very repulsive at first.

The soy sauce. It is an ordinary soy sauce I guess. I never dipped the maki. I am cutting down my salt intake.

I never know the orange dots around the sticky rice.

The first maki that landed my mouth is awful, the second feels nothing, the third is getting better and the fourth piece was eaten by her. It is not my kind of food, but I am going to love it for sure after several servings.


One Comment

  • Actually, I would name the sushi you just described and showed as “Manila Maki” because of the ripe mango slice incorporated into the roll/wrap (maki). The California -style sushi was so-named because here in California, they added a slice of avocado to the original Japanese version, an ingredient that is not indigenous to Japan. The short-grain rice is flavored with sweetened sushi vinegar (even comes in powdered form for less-watery incorporation into freshly-cooked,and cooled by fanning, rice.
    The black nori sheet does act as a wrapper, and it gives the seaweed flavor which is very much liked by Japanese. The Japanese wasabi (horseradish) paste is meant to be mixed with Japanese soy sauce and used as an optional dip, though I can’t imagine the Japanese eating sushi without the wasabi dip and the pickled young ginger. The orange stuff should be some kind of fish roe (eggs). Like all foods foreign to our native palette, sushi are an acquired taste. You should try really good rolls of raw fish. At first, you will think that you can never and will never eat raw fish as is, but you’ll surprise yourself, because there is no fishy flavor in the very freshest fish slices, and you will be craving it after a while. And, my last advice, never eat these with a fork, but either with your hands or, better yet, with a pair of wooden chopsticks (hashi), so the experience is authentic.
    ” Itadakimasu!” (roughly translated as, let’s go ahead and partake!)

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