Yet another sushi post. Because raw tuna is pretty much the Best Thing Ever.

So you know how it is when someone makes a bunch of food, and you eat it and are all like, “This is awesome, you shouldn’t have?!” But the person that made it seems just as grateful to you for liking it and eating it? I TOTALLY SYMPATHIZE. If you like to make food, it’s one of the saddest things ever to only have yourself to make it for. I mean, you’d have this awesome thing to eat, but it would take you a bajillion days to eat it all. Because most things that are both delicious and homemade are rarely single-serving. And then you’ll get sick of it halfway through, and things never taste as good when you don’t have someone else to help you appreciate them. Which is why I freaking love potlucks.

My work decided to hold a potluck – on my birthday no less! So I, in typical fashion, use that as a good excuse to make sushi. I picked up about a half pound of really good tuna from the Pacific Mercantile, along with some fake crab (or krab, rather) from King Soopers. I already had some fish roe in the freezer, so I used that as well. I sliced up some avocado, cucumber, scallions, made some spicy mayo, and some tamago.

Ah yes, the tamago. You can make a fairly authentic tamago using a bread pan. For future reference, if you’re gonna use a bread pan, please use a metal one. In one of my many waves of obliviousness, I decided I could totally use pyrex on the stove. Didn’t work nearly as well as a metal bread pan, and then when I stuck it in the sink afterwards, the pan immediately did this!

Yeah, both of my eyeballs are very thankful that the pieces flew out and not up!

Anyhow, the egg turned out decent regardless of the fate of it’s container, so that was good I suppose. I had a lot of fun making this sushi, and got particularly creative as I knew I had a willing audience. So I decided to do my own version of a rainbow roll.

I think a little more rice would have made this rainbow gradient really stand out. However, the combination of ingredients made it stand out in my mouth, so it was all good.

Here’s some rolls, awaiting the cutting board.

And here’s a closeup of one of the nicer looking rolls, with assorted others in the background.

You can have a lot of fun with putting spicy mayo in a frosting applicator (a ziplock bag with a tiny hole cut in the corner will work as well) and drizzling it on rolls, topping that with a range of ingredients. Looks and tastes good! I need to get some unagi sauce and do similar things. And get some unagi as well. Tuna and eel are in a neck and neck race for which is my favorite sushi fish!