My friend Elle and I enjoyed an evening of shopping (black leather Sofft booties) and sushi (home made) the other night. It was a surprisingly good way to use up leftovers in the fridge.
I cooked the Japanese-style sticky rice ahead of time, so it would be cool enough to work with after we went to the grocery store. I didn’t do this step, but you can mix in the vinegar-sugar solution to add an authentic flavor to your roll. And don’t forget to fan the rice as you stir.
Using my bamboo sushi roller, we made sushi with leftover shrimp from the shrimp cocktail at my party, thinly sliced cucumbers, green onions and a sauce I made with mayo, garlic chili sauce, oyster sauce, tamari and sesame oil.
Then we made another one with leftover lox (smoked salmon) from bagel sandwiches, avocado, cucumber and wasabi paste.
Elle was a novice sushi maker, but she caught on easily, and learned that a little wasabi goes a looong way.
We ate on the special silk place setting my parents got me in China, and used the plates and chopsticks my friend Ann gave me last Christmas. Delicious and healthy — with enough for the next day’s lunch!
Seasoned to Taste 