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!
- 6 sheets nori
- 3 cups sumeshi
- 12 tempura shrimp
- 1/2 small avocado
- 6 stalks asparagus
- 6 sashimi-grade scallops
- 1 cup mayonnaise
- 1 tbsp Sriracha sauce
- Cook sushi rice.
- Bake the tempura shrimp according to the directions on the package, or make your own. (I usually bake them for 10 min at 350 degrees.)
- Remove the tails of the shrimp.
- Cut the avocado in half, discarding the pit.
- Cut off the hard skin and discard.
- Slice the avocado into thin sticks.
- Steam asparagus for a couple of minutes until they are easy to bite into.
- Remove the tough section of the scallops and discard, or freeze to use in a seafood stock later.
- Slice the scallops into about 4-6 slices, depending on the size of the scallops.
- Mix the mayonnaise and Sriracha sauce.
- Roll the sushi inside-out, using two pieces of tempura shrimp, some avocado, a stalk of asparagus, and the equivalent of one scallop as your fillings.
- Spoon the spicy mayonnaise into a plastic ziplock bag and cut a tiny bit of one of the bottom corners of the bag off.
- Squeeze the spicy mayonnaise through the hole to drizzle over your sushi.