The most wonderful thing happened to me the other day. I took my very last final. Ever. Yes, that’s right, I’m finished with school. Graduation is this weekend, and then I never have to be back here, ever! (Unless I really want to. But then it’s by choice, not because I have to for my degree.)
Unfortunately, that means I will be extremely busy during the next week. This weekend there is graduation and Father’s Day and a big fancy black tie dinner where my brother is getting honored, and then Son and I are moving to be closer to his work. These are all sorts of good and happy things, but the downside of this is that I won’t have the time to make sushi. No time. Whatsoever.
So I will be taking a hiatus, but only for a little over a week, I promise. On the morning of June 22nd, I will be back with much more sushi, and perhaps even a restaurant review or two! (Son has promised to take me to get sushi, to celebrate. 🙂 ) I promise. I can’t bear to leave you, my wonderful readers, for too long.
As a parting gift, I leave you with the Pepper Tuna Roll. It is simple, true, but often simple can be the most enjoyable. I hope you all enjoy the sushi! I’ll be back in nine days!
- Cook sushi rice.
- Using a sharp knife, slice the tuna into 1/8 – 1/4 inch thick slices against the grain of the fillet.
- Cut each of these slices in half lengthwise, so they are about 1/2 inch wide.
- Roll the sushi, using tuna as your filling.
- Top each slice with a little mound of tobiko, and then sprinkle ground black pepper on top.
Serving Size: 1 roll Pepper Tuna Roll
- Calories: 171
- Fat: 2g, 3% DV
- Saturated Fat: 0g, 2% DV
- Cholesterol: 72mg, 24% DV
- Sodium: 565mg, 24% DV
- Total Carbohydrates: 27g, 9% DV
- Dietary Fiber: 1g, 3% DV
- Sugars: 16g
- Protein: 10g, 21% DV
- Vitamin A: 19%
- Vitamin C: 7%
- Calcium: 1%
- Iron: 9%
- Magnesium: 5%
- Potassium: 3%
Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.