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| Pesto Tuna Roll, next to the Green Monster Roll |
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| Rocking my new Sushi Chef hat, courtesy of my buddy Chris |
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| Sweet Onion Mushroom Teriyaki Roll |
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| The Cilantro Mushroom Roll |
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| Indian Nights Roll (homemade curry potato and homemade pickled carrots -- I pickled the carrots just in Sushi vinegar a few hours before I started, and they turned out great; had a hint of sweetness from the sugar in rice vinegar, and they weren't too strong) |
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| 49ers Roll, next to Salmon sushi |
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| Seattle Roll (on the right; a vegetarian version of Philadelphia Roll that I make for my vegetarian friend; this week it has celery and cucumber inside) |
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| Spicy Tuna Roll, Philadelphia Roll, and on the back, Spicy Tuna sushi |
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| The homemade pesto is key: 3/4 cups of olive oil, 2.5 cups of fresh, organic basil, 5-6 cloves of garlic, salt and pepper; once it's blended you add 1/2 cup of walnuts and 1/2 cup of Parmesan cheese and blend just for a few seconds -- you don't want the walnuts to get crushed too much and turn into oil; you want the pesto to have crunch |
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| The big view |
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| And we're set! |
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