The "New" Maki

As a child, I was not a fish-lover. The only fish I enjoyed eating was either fried smelt or fish sticks. Although my mother is from Newfoundland, we didn't really eat much fish. I think it was due to us (the kid's) firm refusals. Once I got older and began my career in food, I realized that I needed to expand my palate and appreciate many different foods. Fish began to grow on me. It has been about 7 years since I began to eat fish and I have finally grown to love it. Red Snapper, Bass, and Orange roughy are near the top of my list. However, I doubt that any other fish will ever knock Salmon off it's number 1 spot.

My favorite way to eat salmon is cold and raw. It took a bit of growing, but I have turned into a sushi lover. Recently my friend Paul visited us and lent some sushi expertise. Now that I know how to prepare the rice, we are eating sushi and sashimi twice a week. And in the best, low-effort way-- the New Maki.


Paul showed us this easy method of eating sushi in hand rolls. The fish is sliced into sticks about two inches long. Nori is cut into four pieces. The "condiments" are sliced into sticks (cucumber, avocado, green onion or whatever your heart desires!). Complement the condiments with spicy mayo, tempura crunchies, wasabi and pickled ginger. Arrange all the ingredients on a platter, and let each diner assemble their own hand roll!

I am usually against food that arrives unprepared. When we go out for Korean barbecue, we always ask the chef to cook everything inside the kitchen. The novelty of preparing the food does not turn me on. If I wanted to cook, I'd be at home. However, I love assembling my own hand roll, since I am in total control of the amount of wasabi, and the combinations of ingredients are endless.