Allison Day


Fridgg.com


South Wedge Roll
South Wedge Roll – smoked salmon, cucumber, bacon, wasabi mayonnaise

Uninspired. That’s how I’ve felt lately, when it comes to sushi. Or, more specifically, when it comes to writing about sushi. My love of sushi is no less, nor has my desire to share this love with all of you diminished any. But it’s been months since I’ve brought you a recipe here on Sushi Day, and even then posting has been sporadic for nearly a year now.


Spicy Tuna Roll
Spicy Tuna Roll – mayonnaise, hot chile paste, hot chile oil, toasted sesame oil, tuna, wasabi paste, green onion, toasted black sesame seeds, in rice paper wrappers

It’s not for lack of material – I have pictures of sushi that I made all the way back in March that I never wrote about. Nor is it for lack of time – though I’m incredibly busy with work and play, I could have easily made time to put up a short post. And it certainly isn’t a loss of interest in my blog or my readers – there has been an immense amount of guilt as days turned into weeks without a post, which turned into months of near silence here on Sushi Day.


Pacific Ocean Roll
Pacific Ocean Roll- smoked salmon, avocado, bacon

What it all comes down to is that the sushi I had made just didn’t excite me. Oh yay, another spicy tuna roll. Whoopidee do dah, more shrimp tempura. Everything felt like something I’d done before – after nearly three years of sushi recipes, another California roll spin-off starts to get pretty damn boring.


Pink Panther Roll
Pink Panther Roll – salmon, avocado, tamago, wrapped in rice paper

So I would procrastinate. I don’t want to put you asleep while reading my posts, I want you to hang onto my every word like I do with Shauna’s posts, or Keri’s, or Helen’s. I know, I know, I have a long way to go. But I can’t stand blogs that only give you a recipe without any interesting descriptions or anecdotes… and since I couldn’t come up with any for sushi that bored me half to death, I just kept putting it off.


Too Crazy Roll
Too Crazy Roll – tuna, pesto

Then I was invited up to Seattle to go to the Sustainable Sushi Dinner at Mashiko. Oh, Mashiko. Did I mention that Hajime and I exchanged shirts (no, not like that!)? I sent him a Sushi Day shirt, and he sent me a sushiwhore.com (Mashiko’s website) shirt. Fits perfectly. Anyways. Son and I got to go to this dinner, where we got to meet the very awesome Hajime Sato and the very cool Casson Trenor, and learn all sorts of things that I never knew at all about sushi and sustainability and seafood. Obviously, I loved the trip.


Unicorn Roll
Unicorn Roll – tempura shrimp, cucumber, imitation crab, topped with spicy tuna

But then I come back home, all excited about sustainability and trying all these new types of seafood, and look at the pictures of sushi that I have yet to post. Tuna – not bluefin, of course, but still. Imitation crab – once a great choice, now not so much. *sigh* I just couldn’t, in my good conscience, continue a series of posts that used some ingredients that, in terms of sustainability, aren’t things I should promote.


Bam Roll
Bam Roll – tempura shrimp, mayonnaise, green onions, tomato, hot chile oil topped with spicy tuna, eel sauce, sesame seeds.

But… I feel terrible depriving you all of the remaining sushi that I’ve made. Which is why I’ve posted all the pictures in this post, along with the ingredients that go into each roll. I’ve told you hundreds of times how to put together a roll of sushi… I’m sure you can figure it out from ingredient lists by now. I’ve also put up a separate post for each of these rolls with just the recipes (click the pictures to get to the posts), because Son insisted so you could see all the extra beautiful photographs he put so much work into for each roll.


TNT Roll
TNT Roll – tuna, tomato, Tabasco sauce

So. What do I intend to do now, since I no longer have a queue of rolls lined up for me to post about? Make more sushi, of course. This time trying to be more sustainable, more inventive, more fun. Will the occasional tuna roll sneak in? My apologies in advance, I’m not (quite!) perfect. Might you see a California roll knock off or two? Perhaps, but they’ll have to be really freaking amazing California rolls. But most importantly, what you’ll see is me. Having fun. Doing what I do best as a food blogger… bringing you tons of sushi.

So hopefully you haven’t gone too far away, because… the sushi girl is back, and ready to roll!


Bling-Bling Roll
Bling-Bling Roll – imitation crab, mayonnaise, spicy tuna, avocado, drizzled with eel sauce.



Comments

  1. Karen Swim says:

    Welcome back! Whenever you post, I always enjoy reading with mouth watering the entire time. I am sure that like many I enjoy hearing the stories too, whether or not they are directly about sushi. Your quest to find sustainable options, the inevitable struggle we all have with doing the right thing and the guilt that happens when we fall a bit short – that’s humanity and it is always interesting. 🙂

  2. Kristen Day says:

    You are ridiculous.

  3. George Delacruz says:

    I must limit pottasium intake so seaweed is out. How can I wrap my sushi in rice paper?

  4. TmoNeko says:

    You’ve just tripled my reading load for this weekend! I hope you’re happy with yourself. There I was completely oblivious to sustainable sushi, and all the complexities involved. But NO…. Some random blogger had to go an enlighten me…

    Do you know what my little woman will do to me when I tell her she needs to find a new favorite roll? *cringe*

    Not to mention the Japanese side of the family’s death stares when I tell them no more Krab meat for them.

    >^_^<
    <3

    Can't wait for the next post, keep them wheels spinning!

  5. PAULA BERGLUND BLUM says:

    I have missed your posts!…Thanks for all you do!

  6. Carolina says:

    Hi, I’m so glad to read you post again, all the photos are beatiful and the sushi seems delicious

  7. Cory O'Brien says:

    Welcome back! It’s good to reset every once in a while and come back with new goals and a new outlook, so consider your time off a blessing. I can’t wait to see what you have in store, and look forward to the sushi inspiration that you always seem to bring!

  8. Casson says:

    I am SO proud of you.

  9. kamaile says:

    Welcome back! I totally relate to the uninspired feeling. I haven’t updated my blog since July. Maybe sometime soon, I’ll feel like posting. These rolls looks fabulous (even though some of the ingredients aren’t sustainable) and the photography is great! Looking forward to your future rolls.

  10. Allison says:

    Karen – Thank you so much. I’m going to try, more, to tell stories with every post, because I know I absolutely love reading stories about other people’s lives even when they have nothing to do with the recipes they post. 🙂

    Kristen – You’ve known that all your life, dear sister. 😉

    George – Just click on any of the pictures of sushi wrapped in rice paper (I just added the links today), and they’ll take you to the recipe for that sushi that explains how to wrap them in rice paper. 🙂

    TmoNeko – I’d say I’m sorry, but… I’m really not. 😉 And I’m going to do my best to continue enlightening you, as best I can!

    Paula – It’s good to know I was missed… and I’ll do my best not to disappear again!

    Carolina – Thanks! 🙂

    Cory – Yeah, I think I needed that break… and now I’m ready more than ever to bring you guys new sushi recipes that I find exciting. 🙂

    Casson – Thanks. 🙂 It’s all thanks to you, you know. I’d never have known much about sustainability or everything involved if not for you. So thank you for that. 🙂

    Kamaile – Thanks! Yeah… I’d much rather post when I want to post, rather than feeling like I have to post and then becoming even more unmotivated because of it. But right now… I want to post! And hopefully it will be fantastic. 🙂

  11. Joel says:

    I for one look forward to your sustainable postings. How about trying Iwashi? Amazingly sustainable option for us Californians, amazing raw flavor with a little grated ginger. I can even get it at my farmer’s market!

  12. Anonymous says:

    Welcome back. I’ve been on a sushi (both making at home and dining out) dry spell lately so I hope the new pictures will inspire me. With the dearth of sushi grade raw fish locally, barring ahi tuna, I’ve not informed myself about sustainability but hope to become more aware.

    I’m still curious about the fried onion you use as a garnish. I found some in an oriental grocery store as I don’t see myself making my own.

  13. LaraQ says:

    Sorry I didn’t realize I hadn’t signed into Google. That was me above.

  14. Sushi! And a sustainable replacement for unagi. on Fridgg.com says:

    […] bit. But… it’s not sustainable. At all. Not good. Especially when these days, I’m trying to go completely sustainable, at least when it comes to seafood. BLT Spiral […]

  15. melle says:

    these pictures are really inspiring. and i enjoy the simplicity and straightforwardness of your posts.

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