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Santa Barbara Roll
Posted By Allison On September 4, 2008 @ 4:26 am In Maki Recipes | 6 Comments
Many things can happen in a year. A year ago, I was in Santa Barbara for my cousin’s wedding – one of the most beautiful weddings I have ever been to (and I’ve been to quite a few!) That was one of the only times I had ever been to Santa Barbara.
A year ago, my brother relapsed . He has been undergoing treatment for the past year, and should be cancer-free a year from now.
A year ago, I was beginning my last year of college. To not have to worry about scheduling classes, buying books, going to lectures, and taking tests – it’s a wonderful feeling to have graduated.
A year ago, I had never tried sashimi. Now, a year later, I use sashimi in nearly every recipe I make. I’ve got to make up for all those years without sashimi, right?
A year ago, Son and I were designing the Sushi Day shirts, hoping and praying that people would actually buy them. A year later, we’ve sold many of the shirts, and we still have a few left, if you’d like to buy one! 
What has happened for you in the past year? What are you looking forward to in the next year?
If nothing else, your next year should definitely include these Santa Barbara Rolls. All the ingredients come together to make a delicious piece of sushi, and yet the hotate (scallop) still manages to shine through. I couldn’t stop eating them… even now, I’m craving more!
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/2008/09/04/santa-barbara-roll/
URLs in this post:
 relapsed: http://sushiday.com/archives/2008/04/20/a-taste-of-yellow/
 still have a few left, if you’d like to buy one!: http://sushiday.com/store/
 Recipe: #recipe
 Nutrition Info: #nutrition-data
 nori: http://sushiday.com/glossary#nori
 sumeshi: http://sushiday.com/archives/2006/10/21/sumeshi/
 Roll the sushi inside-out: http://sushiday.com/archives/2006/12/21/how-to-roll-inside-out-maki/
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