Tonight I made sushi. More California than Japan, I filled half the rolls with cucumber, avocado, and two kinds of chives. The other half were filled with cucumber, chives and torn oyster mushrooms doused with mirin and soy sauce, and this combination turned out to be quite good. In fact, the marinated mushrooms provided enough flavor that these rolls didn’t have to be dipped in soy sauce afterward — just like in Japan!

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