This is how I sushi roll

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!

Shrimp sushi roll
Advertisements

3 responses to “This is how I sushi roll

  1. Beautiful photo–I can almost feel the sesame seeds stuck between my teeth!

  2. This is so impressive. I think I’m going to take a week off and come visit and make you cook for me. Sound good?

  3. Flips, you know you have a standing invitation! You can share the couch with fur ball.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s