Yesterday, I made a ton of sushi and summer rolls and took it all to the ampitheatre at my school with a friend.
It was my normal (soy-marinated tofu, avocado, cucumber, carrot, green onion + sesame seed) roll, which I now have officially named the “Kawaii Roll” (which means “cute” roll).
Close-ups & myth-dispelling after the jump.
(I forgot the sesame seeds on the top layer!)
Spring rolls w/ rice noodles + pretty much the same ingredients as the sushi!
Inside shot
Mango is the best dessert.
I also want to take a second to dispell the rumor that making sushi/spring rolls is hard or expensive. Buying nori can be kind of expensive, but I actually found a pack of ten sheets for like $3 at the conventional grocery store (Safeway). Also, a pack of like 100 sheets of rice paper wraps is about the same price at Whole Foods, which (in my opinion) is completely reasonable. Spring rolls are incredibly portable; you can fill 3 or 4 of them up with any assortment of vegetables for a quick, easy and relatively cheap lunch. I think I’ll be making them a lot this summer since I have a 9-5 internship in Rosslyn. (With a fundraising firm for environmental non-profits! Yeah!)
23 April 2007 at 9:50 am
These look wonderful. Will you teach me how to do this?