I’m sure many of you are like me, you don’t know what to do with the Bak Kwa leftover from Chinese New Year. I decided to incorporate it into the tried and true Japanese combination of seaweed, rice and mayonnaise. Basically Sushi.
I happen to have Kombu on hand, and it is easier to handle than dried seaweed. I also put some mustard for added spice and toasted sesame seed for aroma. The outcome? The whole is definitely greater than the sum of its parts.
Now, what shall i do with the rest of the Bak Kwa..