You don't need to know every time I throw down a maki roll, but these are pretty enough to share. Except for that bloody looking travesty on the wooden platter, somewhere near the bottom. It's a spicy tuna roll gone badly awry, and I was horrified enough to give it a name: the Lizzie Borden roll.
I get my accessories, nori and wasabi and rice and whatnot, in the Chinatown markets mostly, because they are cheaper. The crab stick is from Intershell, and I get my tuna and salmon from the nice folks at Connelly's seafood here in Gloucester. If I call first thing in the morning, Brad will cut a fresh piece and set it aside. Awesome. Then I get to use my knives, also awesome.
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