Pick any day of the week, I’ll greedily devour a table of sushi like a anxious 3-year old with a chocolate, sprinkled birthday cake.
Actually, a table of sushi IS like a birthday cake for me. With a schmear of wasabi frosting and pickled ginger sprinkles. (You CANNOT leave off my pickled ginger!)
Once upon my dreams I discovered a quick and easy sushi recipe that, although not technically a sushi roll, still filled that vinegared rice-fish combo craving.
The best part is that you don’t need a sushi mat or incredible skill and dexterity to pull it off. (Mine rolls tend to look a bit quasimodo-ish…)
Just load up a trusty cup with your favorite sushi fillings and voi-to-the-la.
The trick to getting it all to come out in a nice and neatly shaped mound is to make sure you pack it in firmly. And I recommend starting with the shrimp or cucumber – something solid that completely fills the bottom. (Don’t even think about starting with the avocados. Recipe for a sushi shambles, right there. …but still tastes quite outstanding.)
Just don’t you dare forget to give it a drizzle of sriracha mayo and maybe some sweet soy glaze… and a spot of wasabi… and some pickled ginger (of course).
It’s all that I want in sushi with so much less effort. Now that’s my kind of lazy day meal!