Sushi Rolls for a warm summer day
I finally got around to making sushi. The variety was limited by the shortage of viable fillings available. (Note to self: Never buy an overripe avocado from the market because you're too lazy to drive to the grocery store. Even if it IS Saturday.)
So, I stretched the most acceptable portions of avocado among 3 of the 4 rolls I made, made tamago, thawed some bbq'd chinese pork and decided to go for a fancier presentation with a couple of inside out rolls (the classic California roll but with wasabi mayo, and a split roll of half pork/gari and half tamago/avocado. (see NOTE below)
I won't be hired by anyone to work in a sushi restaurant based on today's efforts. At least they tasted good. :)
My only remaining problem is figuring out how I can finish all these rolls by the end of the day.
NOTE: I realize that including gari inside a sushi roll is a no-no and there may be people who object to including wasabi mayo in the rolls as well. I'm not claiming authenticity ... just yumminess. :)
So, I stretched the most acceptable portions of avocado among 3 of the 4 rolls I made, made tamago, thawed some bbq'd chinese pork and decided to go for a fancier presentation with a couple of inside out rolls (the classic California roll but with wasabi mayo, and a split roll of half pork/gari and half tamago/avocado. (see NOTE below)
I won't be hired by anyone to work in a sushi restaurant based on today's efforts. At least they tasted good. :)
My only remaining problem is figuring out how I can finish all these rolls by the end of the day.
NOTE: I realize that including gari inside a sushi roll is a no-no and there may be people who object to including wasabi mayo in the rolls as well. I'm not claiming authenticity ... just yumminess. :)