We sometimes call them sushi, but it’s actually a maki, a little roll of seaweed, rice, and some tasty fillings. In the store or in a restaurant you never see the ends, but for me that’s the best part. I think it looks beautiful, like a kind of wild maki on one side and a perfect maki on the other.

Chefs creating a maki want it to look good, uniform, all the pieces the same. I thight unit with everything pressed together. The ends are often different. Some loose rice, some extra ingredients, some things missing. For me it is like ying and yang. Opposites that unite. One side perfect, the other chaos. Together they are better than apart. Each bite unique, each flavor slightly different, each piece has its own identity. Perfection.

Alex en Alan both helped creating some very creative makis. We even have a typical Canarian maki with Pata! Here are some of our creations.