Thursday, January 15, 2009

Odds and Ends

There was one decent creation this week, today's lunch of cucumber, sweet potato and avocado temaki with a sprinkling of toasted sesame seeds, salt and rice vinegar. If I was ambitious, I could have added brown rice, but since sushi rice is typically short grain and it really requires sugar to taste authentic, I decided to skip it.

These quick wraps worked for me because the sweet potato tricked my tongue into thinking there was the right balance of lightly sweet and tangy flavors that make sushi so refreshing. If I had pencil-thin asparagus, these would have been even better. But I'm not complaining. Especially coming off that big vat of broccoli goop, I mean, soup.

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