I suppose I’ve been on a bit of a sushi kick ever since I realized that rolling isn’t as impossible a task as I’d once thought. Seriously, it isn’t, and if you’re intimidated, as I once was, I highly encourage you to pick up some nori and rice and get to practicing with some simple cucumber rolls. I bet you’ll find that your skills are better than anticipated. Once my sushi frenzy started, I came to another realization: I can fill it with whatever I please. This was a liberating discovery, because as much as I love a basic veggie roll, it does get boring after a while. But I see no reason to limit myself. It’s not just me either. Apparently there are restaurants that specialize in stuffing sushi with all kinds of unconventional, non-raw fish, vegan and vegetarian delights, and I’ve lately been exploring menus online for places that stuff their rolls with everything under the sun. Mexican sushi? Yup, it’s out there. Has anyone tried this stuff? I’m incredibly curious. I haven’t reached quite that level of adventurousness in my own kitchen yet, but my creative juices are gaining momentum. I had a satisfying shiitake sushi experience while dining out recently and that sparked some inspiration. The shiitakes provide a hearty texture and savory flavor, and though I’ve never had any fish-filled sushi, I’m imagining that the shiitake rolls do a pretty good job of mimicking the experience. When I took it upon myself to make my own version of shiitake rolls, I decided to dial up the flavor a bit with a heavy hit of sesame oil and soy sauce. The result was savory, melt-in-your mouth and intensely flavor packed. I’m very happy to add this recipe to my collection. More sushi to come!
