Saturday, November 28, 2009


Dinner 11/28


We haven't made sushi in a while -- it was fun to break out the kinpira peeler (to cut the carrots into long julienne pieces). We knocked out a couple of combo rolls of what we had on hand: avocados, carrot, scallion & cucumber...

Here's a close-up of the avocado rolls, cut on an angle. You know what works really well for cutting sushi? An electric knife. I like finding vegan uses for omni tools. ;)

Here's the one of the carrot/cucumber rolls and one of the avocado rolls cut traditionally. The dipping sauce is a quasi-ponzu mix of tamari & meyer lemon (in lieu of yuzu).

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