Sushi time should be everyone's favorite time, that is of course unless you have no soul. If you have no soul, than sushi is clearly not for you. But for everyone else, lets dish :)
What you are witnessing is the second time I've ever rolled sushi. The first was with my partner on a dinner date, where he was 'showing' me his skill. Unfortunately for him, i'm better than him now. (Love you, mean it)
The rolls are spicy shrimp, avocado, cucumber, radish sprouts, and spelt roe. They were fantastic.
Along side the rolls were some abura age' or tofu pouches stuffed with fried quail egg rice.
One of my oldest and dearest sister friends celebrated receiving her masters in social work so I made her some grub, she is an amazing woman & I love her dearly.
Side dishes was bok choy flashed fried in ginger, baked taro root with turmeric, cumin & garlic, and baked kombucha squash in maple syrup.
Taro root; did you know? Taro is grown in tropical areas and is an important starchy food in West Africa, the Caribbean and Polynesian islands. A variety of taro grown in the southern United States since the early 1900s is called dasheen. Taro roots range in length from about 5 inches to a foot or more, and can be several inches wide. Though acrid-tasting in its raw state, the root has a somewhat nutlike flavor when cooked. It's also extremely easy to digest.
Read more: http://www.answers.com/topic/taro-root#ixzz1SCGxsxln
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