Maki sushi is probably the most well known type of sushi in the U.S. It consists of a layer of nori surrounding a layer of rice surrounding the fillings in the middle, all rolled into a cylinder and then cut into several smaller slices. The most well known type of maki sushi is the California Roll.

Tuna tuna tuna… so many tuna sushi recipes lately! What? I’m catching up for the entire year that I didn’t use any sashimi at all! A quick break though… it’s an unagi recipe today, and then it’s back to tuna! Mmmmm…

Time has just been flying by lately. I posted The Red Violin on February 20th, then the Taste and Create 5 post three days later, and vowed that I would have a more regular posting schedule, instead of just once post per week! Crudmonkeys. I realized today that it has been two weeks since I last posted. With a big paper due earlier this week, I seem to have lost track of time. I know, excuses, excuses. I can’t guarantee I’ll be on a regular schedule in the next couple of weeks either, because finals are coming up.

If you haven’t already seen it, go check out our Sushi Day store over in the left-hand navigation! So far we only have the Sushi Day shirts, but we may be adding more stuff later depending on how well the shirts do.

Amazing. Just… amazing. That’s the only way I know how to describe this roll (okay, so not the only way, but definitely one of the best ways!) This has been added to my list of my favorite sushi rolls, so it’s gotta be good, right? The Srirachia sauce adds a pleasant kick, but it’s mellowed out by the mayonnaise so it’s perfect for those of us who don’t like super spicy foods. The tobiko adds a wonderful crunch to the sushi, and the green onion brightens it up a little. Overall, it’s a delicious roll!

Finally, finally, FINALLY I have gotten around to using raw fish in my sushi! I know, I know, it’s been over a year, but can you believe I used to not eat raw fish? Yeah I know blasphemy, right? (It’s not my fault… I didn’t grow up eating fish because my mom is allergic!) Well don’t worry, I have seen the light! Hehe. I now love sushi that uses sashimi… and Son of course is completely addicted. Soooo good!

You would think that putting unagi on top of a California Roll really isn’t anything too special. I mean come on, it’s just your typical California Roll with some eel on top. You would think. You would be wrong.

This is the last of the rolls that we made from Mobo Sushi. (There may be more later, but this is the last of them for now. ) We thought this one was pretty good. A nice gari flavor, but don’t use too much or it will overwhelm the sushi! I know there are those of you out there who are huge gari lovers… this one is definitely for you.

This is, yet again, another roll from Mobo Sushi. This is a vegetarian roll, although not vegan because of the cream cheese. On my own, I would have never thought to put nuts or raw garlic in a sushi roll… but turns out it works pretty well! Son liked this roll a lot. I think his parents use basil a lot in their cooking, and he has a lot of food memories using basil when he was a child in Vietnam, so it brings back a sense of nostalgia.

This is another roll from Mobo Sushi. We weren’t able to try this while we were there, but we grabbed a take-out copy of the menu and decided to make this at home. This was an interesting roll. Use just a little bit of coconut, or it will overwhelm the roll. Also, Son says it needed to be a little saltier (but of course, he pours salt on everything, so it was probably just right) so he says eating it with shoyu is good.