Please check Shizuoka Gourmet Blog for all the gastronomy in Shizuoka Prefecture!
I would like to dedicate this particular recipe to Allison!
My better (worse?) half came up with this simple recipe the same day she prepared the bonito sushi (see previous post).
Once again she used traditional sushi rice added with fine pieces of pickled fresh ginger.
On a large piece of cooking cellophane paper he first placed thin strips of avocado and slices of smoked salmon, and finally the rice, keeping in mind to place as to form a regular shape cylinder.
She then wrapped the cellophane paper around the whole as shown on above picture.
She cut the sushi roll through the cellophane paper with a sharp knife she wiped between each cut.
She finally served the cuts topped “Tobikko” (flying fish roe). Lghtly dipped in shoyu, great with more sake!