Sushi Maki, Too

So, since that first try at making sushi, I’ve made it several times again since it’s so easy and so yummy. It’s easy, but somewhat time-consuming, depending on what ingredients you use for fillings. I learned this, as I worked for more than 3 hours prepping goodies for a tray of sushi to take to a Ladies’ International Potluck party with the church girls. The problem was that I made 4 different kinds, with 3 different ingredients each. From left to right, you see: Shitake Mushroom & Egg with Daikon radish sprouts; Tofu & Asparagus with Carrot, Roasted Butternut Squash & Cucumber with Carrot, and California roll (Krab & Avocado with Carrot.) Really, 3 ingredients is too many for one roll anyway… as you can see from a few messy specimens shown above. Plus, I added toasted sesame seeds and chopped pickled ginger to each roll (you have to eat sushi with ginger, but this was a party tray rather than a sit-down meal.) Whew. I learned my lesson… But the ladies loved it. It was worth it.