attempts at sushi

After seven months on the job, I’ve learned a lot—about pickled vegetables, filleted fish, the best Japanese beers; about people; and about eating. 

Even though I’m a bit of a disaster in the kitchen, I’ve started to improvise with whatever vegetables and noodles happen to be on special from week to week.  The credit undoubtedly goes to my coworkers for recipe ideas and encouragement. 

So here’s my lazy version of sushi with radish sprouts, enoki mushrooms and avocado; an easy alternative for those of us who can’t seem to make pretty sushi in roll form. 

1 package Korean seasoned seaweed (12 pieces)

a handful of enoki mushrooms, washed and separated

a handful of  radish sprouts, washed and separated

1 sliced avocado

2 cups of cooked sushi rice seasoned with rice vinegar

(sesame seeds)

(wasabi and shoyu)

Assembly line process is best—line up the seaweed rectangles on a cutting board or directly on the serving plate.  Arrange the enoki mushrooms and sprouts across the seaweed sheets first, then add a spoonful of rice to each sheet.  Top with slices of avocado and garnish with sesame seeds. 

Haven’t tried it yet, but I’m sure this would be even better with slices of raw hamachi.