I was too lazy to roll it. Made rice, opened a pack of nori, cut up some seared tuna and avocado, put out soy sauce and wasabi. The rest is the guest's problem.
Extensive cooking and travel in Europe, the Mid East, and the Far East changed my palate and concepts of pairings and presentation. Good cooking friends and a background in Biology and Chemistry give me a pretty good idea of how to hit a target preparation. I love cooking on the fly, whether to make a complex set piece or a minor culinary miracle out of what's on hand.
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