a sushi handroll feast! . . .
Our family gathered yesterday for a sushi handroll meal. I cooked up a batch of brown and black rice, added vinegar/sugar while it was still warm and stored it in a wooden bowl with a damp kitchen towel on it before we used it to make sushi maki and handrolls. Other ingredients included: fresh tuna, salmon, beautifully ripe avocado, watercress, wasabi mayonnaise, shrimp tempura, and toasted nori sheets.
Made an eel sauce that we dipped some of the fish in before wrapping up with the avocado and other goodies. The shopping and pre-prep were time-consuming but the results were extraordinarily delicious! My favorite was a toasted sheet of nori cut in half, spread with brown/black sushi rice, crisp tempura shrimp, avocado and wasabi mayonnaise rolled up. It was crunchy, crispy, unctuous – the crisp contrasting with the unami flavor combo of shrimp, avocado and wasabi mayo. SCRUMPTIOUS!!