I love giving hugs, just as I love receiving them. The act of embrace is comforting, reassuring, and at times even protective. We all need hugs – hugs of joy when we see an old friend after a long time apart, hugs of comfort when a friend is going through hard times. But sometimes, one hug just isn’t enough.
Because of this, food bloggers all over the world are coming together to give one HUGE virtual hug (and many virtual flowers!) to Barbara, from Winos and Foodies. Bron and Ilva were the two masterminds between this weekend of hugs for Barbara, and of course, I wanted to join in.
I was first introduced to Barbara when I heard about her LiveSTRONG with a Taste of Yellow event earlier this year. She gave me a chance to share the struggles my family has gone through with cancer, and realize how supportive the online community can be.
Unfortunately, Barbara is still battling cancer and going through chemotherapy. So for you, Barbara, some beautiful flowers from Son’s dad’s garden, a delicious, refreshing Seaweed Salmon Roll, and a BIG, HUGE HUG! Enjoy!
(Hopefully, chemotherapy won’t have the same effect on you as it does on my brother… he hasn’t been allowed to have sashimi or any type of uncooked fish since he relapsed just over a year ago, and it’s torture! He’s counting down the days until his hardcore chemotherapy is finished and he can eat sashimi again.)
P.S. Another hug from me to Barbara can be found on Fridgg!
- 6 sheets circular spring roll wrappers
- 2 cups sumeshi
- 6 oz thinly sliced smoked salmon
- 1 small avocado
- seaweed salad
- Cook sushi rice.
- Cut the avocado in half, discarding the pit.
- Use a large spoon to scoop the avocado out of the hard skin, being careful to keep the avocado half as whole as possible.
- Slice the avocado into thin slices.
- Wet the spring roll wrapper with warm water, making sure to cover every last spot on both sides of the wrapper.
- Lay the wrapper flat on your workspace.
- Lay some smoked salmon in the middle of your wrapper, leaving 2 inches of the wrapper uncovered on either end.
- Scoop about 1/3 cup sumeshi onto the smoked salmon, patting it into an oblong shape with either end pointing towards the sides of the wrapper.
- Lay some avocado and seaweed salad on top of the sumeshi.
- Fold both sides of the wrapper in, over the fillings.
- Fold the bottom of the wrapper tightly up over the fillings.
- Roll the sushi away from you, until you reach the top of the wrapper, and seal it shut. (The wrapper should be sticky enough to stick to itself. If not, dampen the end with a little water.)
- Using a sharp knife, slice into 4 pieces.
- Top with more seaweed salad.
Nutrition data coming soon!