Sushi

During my cleanse I was craving avocado for some reason, so I decided to finally try my hand at rolling sushi myself. This photo looks much more impressive than it actually turned out.. I quickly learned that I was overdoing the rice as I ended up with rolls that were too big to eat and that fell apart. Also, using brown rice meant they were less sticky that they normally would be with white, which made rolling a challenge. Post Punk Kitchen says don't bother with brown, but I did enjoy the taste..

I followed Marissa Baggett's approach for the rice; I like the idea of using honey and vinegar instead of pre-made seasoned rice vinegar, which is (predictably) sweetened with high fructose corn syrup. I also made Tuna Soboro to include in some of the rolls. We buy Raincoast Trading hook and line caught Pacific albacore tuna, which is still considered a sustainable source according to Seafood Watch. The soboro is GOOD. Very moreish.

Overall, it was quite straightforward. I was always impressed at the availability of these kinds of rolls in every corner store in Korea.. convenience food that has actual food in it. Koreans cut up a roll and wrap in in tin foil in the log shape, and take it hiking or on a picnic. I'm looking forward to trying it with other fillings.

In other news, the yard is slowly starting to be transformed. We discovered that the area we plan to have as the garden is sod on top of 5 inches of gravel, with better soil underneath. So lots of hard work ahead, but that's the fun part, right?