I swear, I’d eat anything if you wrapped it up in nori and served it to me. OK, almost anything, but you get my point. I don’t necessarily tend toward the vegetarian sushi, since the raw fish is so darned tasty, but when I’m making it on the fly, especially for my four-year-old, the veggie combos tend to come out.
One of our favorites is avocado, lots of delightfully ripe and mushy avocado, squishing out the sides of the nori, just waiting to be licked before it spills out and makes a permanent oil stain on my favorite shirt … OK, avocado has its disadvantages too.
But if you just pop that sucker into your mouth before it mushes, then you’re golden. And avocado is the perfect filling with which to hide other healthy little tidbits, which brings me to the sushi roll combination of the week, in the proportions of your choice:
Be sure to serve this one traditionally, with wasabi, soy sauce and pickled ginger.
How do you feel about vegetarian maki? It’s not bad, right?
Clacked by Debbie McDuffee
on Jan 18, 2009 @ 22:02 EST5EDT
