I make sushi from scratch every Saturday. It all started with a make-your-own-sushi-kit birthday present from my wonderful sister. Each time, I make my favorite classics: Spicy Tuna Roll, Philadelphia Roll, 49ers Roll. I also make two or three experimental rolls. Some are flops, but very few become classics in their own right. [Image is of Times Square, shot in 2010.]
Tuesday, September 13, 2011
Saturday, September 10, 2011
This week's not-so-experimental experimental roll was one of my old favorites, the "Hawaiian" Roll: eel and mango. It's simple, tropical, and exotic.
I also tried a variation of the "Thanksgiving" Roll, but the September 17 version is better.
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