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Posted By Allison On August 8, 2008 @ 2:32 pm In Maki Recipes | 16 Comments
Obviously, this roll is called “Carburetor” because it looks like one. What, you can’t see it? No, wait… look at it this way… turn your head just like this… see it now? No? Darn. Oh well, I can’t quite see it either. But I’d assume that’s why it’s named Carburetor.
Meh, who knows. What do I know about cars and engines and such? (The correct answer is, nothing.) It is, however, a delicious roll and very pretty to look at! I got the idea for this roll from the Tex Wasabi’s menu.
On a side note, for those who have commented recently, I have seen your comments and I will respond soon, I promise! Life has been rather difficult lately, so it’s been hard for me to respond to comments.
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.
Article printed from Sushi Day: http://sushiday.com
URL to article: http://sushiday.com/archives/2008/08/08/carburetor/
URLs in this post:
 Recipe: #recipe
 Nutrition Info: #nutrition-data
 nori: http://sushiday.com/glossary#nori
 sumeshi: http://sushiday.com/archives/2006/10/21/sumeshi/
 make your own: http://sushiday.com/archives/2007/01/30/how-to-make-tempura/
 Roll the sushi inside-out: http://sushiday.com/archives/2006/12/21/how-to-roll-inside-out-maki/
 Image: http://farm4.static.flickr.com/3143/2675715921_de62ac800e.jpg
 Image: http://farm4.static.flickr.com/3084/2676536086_09d06ac67a.jpg