Early in the wee hours of the day, while Mark and I were walking towards Kowloon House for our siopao fix, we passed by this stand that I thought still sold cheap sushi. They didn’t sell their cheap sushi anymore, which is just as well. I don’t think it was safe. It probably stayed in the refrigerator or in the displays for more than a day or two. Mark said he would still buy it if they sold sushi there. Since he’d be buying it everyday, they’d have to make new ones and refresh their displays.
That makes sense.
Speaking of sushi… Last week, for my birthday get-together with my amigas, we ate at Kimono Ken for dinner. We had some Crunchy California Maki. California Maki here is rolled inverted (I think is what it is called) sushi (or rice on the outside) with mango and cucumber and imitation crab meat inside and rolled around in fish roe. Sometimes, they give a soy sauce & wasabi dip, and sometimes Japanese mayonnaise. I told my Japanese friend about this.
He was astounded. He had never heard of fruit sushi in his whole life as a Japanese. I think he’s 30-40 years old… or more. I looked it up online, and I found out that the original California rolls, the same ones some of the menus featured in this top ten list of San Diego sushi restaurants, are ones with avocado inside. That one surprised me as well. I’ve known all my life–not that it’s been a long time since I got introduced to sushi–that California rolls–or Cali Maki to most Filipinos–had mangoes inside, not avocado.
The same goes with the crunchy sushi I like so much. He felt like the Japanese sushi he knew was being degraded and insisted that those weren’t sushi.
This conversation led to fruits inside sushi, and searching through dear Google brought about Papaya Sushi and Banana Sushi, aside from Mango Sushi. Mango sushi… is okay, I guess, but Papaya and Banana Sushi just made me R.O.F.L.M.A.O.
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Mi is a 20-something-year-old tech support agent, wanna-be singer, wanna-be musician, frustrated photographer without a camera, blogger, observer, weirdo, and 
