My parents aren’t getting any younger so we decided to pull the trigger [so to speak. at least I hope it’s just a figure of speech. At this point it’s a 50/50 toss up as to whether or not I’m going to land my @$$ in jail for popping a cap in someone’s butt and vice versa]. But wait, there’s more! My mom decided to ask her friend’s family to join us in the insanity. So 15 of us – the K’s and the S’s [whom I’ll dub “SorryTheyEverAgreedToComeAlong” or “Sorry” for short] will be traveling to my parents’ motherland to partake in the rich history, culture, and well, FOOD!
In preparation for our trip, I thought it was necessary for us to have a family meeting to discuss itineraries, expectations
…and of course to eat. I opted for Japanese food for our potluck. I would’ve done a whole spread of sushi but let’s face it. I’m lazy. My fall back is to have a “make your own sushi bar”. Nothing can be easier.
Nori sheet [seawood paper]
Cucumbers, cut into 5″ matchstick lengths
Daikon Sprouts [available in asian groceries]
Takuan, cut into 5″ matchstick length [pickled radish, available at asian groceries]
Imitation crab meat, tear into 1/2″ widths the long way
Avocado, sliced the long way, sprinkled with lemon juice so it doesn’t brown
Masago [roe from capelin fish, found in asian groceries]
Spicy tuna [see instructions below]
Raw Tuna or Salmon, about the size of a deck of cards, sushi quality fish [available in Japanese groceries]
2 – 3 Tablespoons mayonnaise, depending on your preference [i don’t like a lot of mayo]
1 Tablespoon of Sriracha Sauce [more or less depending on your spiciness level]
thinly chopped green onion [2 stalks, green part only]
1 spoonful of masago
Chop fish into small cubes.
Combine all ingredients together in a small bowl. Using a fork, mix all ingredients together until it looks like a puree.
How to assemble:
1.) Cut nori in half shortways
2.) Place nori in the palm of your hand or on a plate, place 2 – 3 spoonfuls of rice on the left side of the sheet a
3.) Spread into a thin layer [should cover less than half the sheet]
4.) Place desired filling cross wise [top left corner of rice to lower right corner of rice]
5.) To Fold into a cone: bring bottom left corner to top right corner of rice
6.) Continue to roll around making a cone. At the end of the roll, there will be a little left over. To seal the temaki, smash rice on nori
7.) Bring tip of nori over the front and seal.
Take a few huge bites and enjoy!!