Where can I order sushi delivery for the New Year?

For sushi, you only need fresh fish, and therefore restaurants cannot organize a large purchase in advance. On New Year's Day, it is best to order sushi from large restaurants: they are fully prepared for a large number of orders and will be able to feed everyone!

The Niyama restaurant is one of the most popular, and for good reason: a large selection of sushi and rolls, only fresh ingredients, low prices for dishes, as well as discounts and promotions - a great place to order sushi for your holiday table.

Don't forget about the Menza restaurant - a place where experienced sushi chefs prepare amazing dishes from the freshest fish. There is also a restaurant called Fresita Pizza, and although half of the menu in this establishment is pizza, they also make amazing sushi and rolls. It’s also worth paying attention to “ToDaSyo” and “PizzaSushiWok” - tasty, inexpensive, and they also have very fast delivery. All these restaurants also serve dishes from another Eastern cuisine – Chinese.

What kind of sushi is usually ordered for delivery on New Year's?

Traditionally, a Japanese meal begins with sashimi, and only then can you start eating sushi. It’s very easy to choose sushi for the New Year - whichever fish you like, that’s the one you should take. With rolls, things are a little more complicated.

The most popular rolls on a cold winter night are hot ones. The composition of such rolls can be very different, so there will be no problems with choosing hot rolls for the whole company.

Of course, we cannot forget about the most popular rolls in the world: “Philadelphia” and “California”; they simply cannot be removed from the holiday menu.

The best solution for the New Year's table would be to order a set of rolls - this will save money, and everyone will be satisfied with the large selection of rolls.

There is another unique dish - spring roll. It, however, does not apply to Japan; it was invented in China. This is what is traditionally prepared and eaten on New Year’s Eve. So if you are not afraid to mix two cuisines, Japanese and Chinese, then be sure to try spring rolls on New Year's Eve.

For the recipe with photos, see below.

Hi all! Today is Sunday, a day not quite a day off, but a pre-holiday day. The whole country is preparing to celebrate perhaps the most beloved and magical holiday - New Year. And you and I will not lag behind, but rather stock up for New Year's table.

So, after checking the eastern calendar (the symbol of the coming 2011 is the rabbit), we begin to think through the menu. I decided that it would be just right to prepare delicious rolls for the New Year’s table. After all, the cat loves to eat fish, so snacks should also be a hit on the table. Just recently my sister had her birthday, where we fantasized about cooking. We prepared rolls with different fillings.

About how to cook rolls at home, I already had a post. Today I will not repeat myself and write all the intricacies of the cooking process. If anyone is interested, read about this. All photos from today's article were taken during preparations for my sister Natalia's birthday. Together with her we prepared rolls for the festive table. Here are photos of all the ingredients:

We prepared several types of rolls:

1. Rolls with shrimp, fresh cucumber and cheese, wrapped in a seaweed leaf;

I decorated these rolls with greens and caviar:

"Yin Yang". Filling: salmon, fresh cucumber, Viola (or Philadelphia) cheese.

To make the roll look like a yin-yang sign, it needs to be wrapped in a special way:

Wrap some of the rice with cucumber and cheese in half a leaf, then add more rice and fish. Wrap the roll.

When the roll is cut into rolls, a yin-yang silhouette becomes visible on the cut. See for yourself:

3. Rolls with olives and cheese, wrapped in fresh cucumber slices:

To cut the cucumber into such thin and long slices, my sister and I used a special potato peeler. Instead of a rolling mat, we used cling film folded in several layers. Here's how cucumber rolls are made:

They can be given not a round, but a rectangular shape. These rolls look very original on the holiday table. And the taste is simply amazing!

My sister and I also made several rolls wrapped in salmon strips. It also has a very beautiful appearance, and the taste is very delicate and original! You can come up with whatever filling you want for the rolls. The main thing is that the products are harmoniously combined to taste. As you can see, preparing rolls is not difficult. But how impressive they look on the holiday table! They can be made not only for New Year, birthday or family holiday, but also simply to treat yourself to delicious and healthy Japanese cuisine. Bon appetit!

P.S. I was interviewed by the charming owner of the blog “I want to eat!” Alyona. Who cares?

Everyone is interested in your opinion!

Don't leave in English!
There are comment forms just below.

Japanese cuisine is increasingly winning the hearts and stomachs of ordinary people in all countries. This is a whole culture with its own traditions. New Year's sushi will be a wonderful alternative to the usual main dishes to celebrate the coming year! Japanese dishes for the New Year are an exotic and unusual serving option that will surprise your guests and diversify the holiday. Of course, the dishes are adapted to what we are used to, because in Japan itself the New Year's table looks completely different. But for us, the most delicious and familiar things are better!

Sushi on the New Year's table 2017

Rolls, sashimi and other varieties are a whole science that takes years to learn in Japan. But when there are only a few days left before the holiday, we invite you to learn how to cook sushi for the New Year with a video from YouTube in less than an hour. Basic Rules:

1. Compliance with rice cooking technology.
2. Correct proportions for dressing.
3. Follow the roll wrapping technique.
4. Use a sharp knife.

What will help your New Year's sushi become truly festive? The first way is a special New Year's table setting. Lay out the New Year's rolls in the shape of a pyramid, decorate with caviar and there's an edible Christmas tree on the table. For such sushi, use green flying fish caviar or garnish with herbs. As in the photo of New Year's sushi trees below.

In general, there are a lot of options for decorating Christmas trees, see for yourself!

Temaki sushi (hand rolls) look cute, which can be decorated with cheese, turning into Santa, a snowman or something else.

Also, your Japanese dish can become festive thanks to the special form of sushi for the New Year. The video from YouTube contains detailed instructions on how to make rolls in the shape of Santa Claus and a Christmas tree:

Sushi for the New Year in the shape of a pomegranate looks especially festive. This unusual type is called zakuro-zushi. You can learn how to prepare them and a whole sushi dragon from the YouTube video:

Variety of Japanese cuisine for New Year 2017

Olivier salad no longer has a place next to exotic New Year's sushi. But truly Japanese dishes are suitable for the New Year:

1. Light daikon salad. To do this, mix 600 g of daikon with a head of red onion and 100 g of green peas. For dressing, use a mixture of soy sauce, sesame oil and seeds, rice vinegar and honey.
2. Japanese crab salad will be a great new addition to New Year's sushi. Main ingredients: 200 g crab, 150 g mixed lettuce leaves, 1 bunch of green onions, half an onion, zest of 1 lime, 1 spoon of grated ginger. Dressing: soy sauce, 3 tbsp. spoons of Philadelphia cheese, mustard, wasabi.
3. Various ones are very popular in Japan and will harmoniously complement your New Year's table!

Don't forget bamboo sticks, soy sauce and pickled ginger, which can be wrapped in the shape of a rose.

Sushi for the New Year is also an option not to stand at the stove. Don't have time to cook? Order a set with home delivery! Those who meet can do the same. Celebrate the holiday in an unusual way with exotic oriental dishes for the New Year. Experiment! Perhaps you will like this idea so much that you will make it your exclusive tradition. What do you think of this option? If you liked it, rate it and leave comments.

Have a delicious and unusual Japanese New Year!

Start by preparing a batch of white rice and a batch of pink rice. To make pink sushi rice, combine cooked white rice with a small amount of freshly squeezed raspberry or pulpless beet juice. Now remove the orange skin of the crab sticks by cutting it off with a sharp knife.

Take half a sheet of nori. Place three crab sticks next to each other on the nori and wrap them in a sheet of nori, trimming off any excess seaweed. Wrap everything in cling film and leave on. This will allow the nori to absorb the liquid from the crab sticks and unfold. Place the tuna under the crab roll to begin making the Santa hat. The tuna should be the same length as the crab stick, but slightly wider. Cut a small indentation for the crab sticks.

Turn the tuna and use a sharp knife to carefully cut off the excess and carefully form the rounded top of the Santa hat. Turn it over again and make a cut about an inch and a half at the edge of the cutout for the crab cakes.

Place a small piece of rolled nori into the cut to create the black line of Santa's hat. Now place the tuna piece on top of the crab legs with the rounded edge on top. Take one lightly boiled carrot, cut into two longitudinal bars, the size of a nori sheet. Round off the square parts of the carrot. Wrap the carrots in a piece of nori. Place the nori-wrapped carrots next to the crab sticks under the tuna for a Santa hat. Let the whole thing chill in the refrigerator while you prepare the rest of the roll. Cut and wrap the second carrot in the same way and set aside.

Take half a sheet of nori and cut it into 3 pieces. Place some cooked white rice on each portion and roll into three small rice rolls. Do the same with the other half of the nori sheet. You will only need 5 small rice rolls. Now make a very long sheet of nori by gluing two half sheets together, using some sushi rice to secure everything. Cut small rolls in half. Place 4 of these cut rice rolls with the rice facing up on a long sheet of nori, about 1cm from the edge of the sheet. Now add a thin layer of sushi rice on top of the rolls in the middle. Then place another half of the rice roll in the middle on top of the rice. This will create a Santa Claus smile. Add some rice to the sides of the smile to keep it in place. Place the two rice roll halves (facing down this time) to create a v-shape on top of the rice. Place the second carrot in this v-shape. This is the nose of Santa Claus.

Take 2 small pieces of nori and wet one side with water. Roll each sheet into a very tight roll and set it aside. These are the eyes of Santa Claus. Wet your hands slightly and apply a thin layer of pink rice to the white rice on top of the gathered face, above the nose. Place the eyes on top of the rice on either side of the nose. Now add another thin layer of pink sushi rice over the eyes. Note: The less rice you use in this step, the better, or you'll end up with a huge Santa Claus forehead!

Add some white sushi rice around the edges of the pink to create a round shape. Now take the assembled hat from the refrigerator and place it on top of Grandfather's face.

Roll the long end of the nori loosely around the craft you just created. Seal the nori with a thin layer of rice, this will act as glue. Let the sheet sit for a few minutes; it will tighten up a bit, making cutting easier.

Lightly wet the knife blade. Be sure to use a very sharp knife! Your knife should cut through the roll as if it were cutting through butter, because Santa's face is very fragile.

So, New Year's table. What did you have on it? This, of course, we had it too - Olivier salad. Still, whatever one may say, New Year’s Eve is associated (I think by most) with the smell of a Christmas tree and tangerines, (of course, gifts) and Olivier salad. So we decided to make Olivier this time, and only then... cook sushi.

Yes, we love sushi from the very first time we tried it. Why? Yes, because after eating them you feel full, and not overstuffed (and with a heaviness in your stomach), for the energy that they give, and not “pull you to take a nap after a hearty lunch,” and because... it’s delicious!

And from time to time, visiting various establishments to enjoy sushi once again, we began to notice that time after time they (sushi and the like) become less and less tasty, and prices, on the contrary, “creep” up. So it’s time to try making them yourself at home, especially since there is so much talk around that “it’s not difficult” and “cheaper and tastier.”

By time it took a little over an hour.
By cost- about 300 rubles.
According to impressions from the very process of preparing them and eating them - !!!

So, let's start in order.

Where? What? How much?

let's start from left to right and down

1. Ginger root- I bought pickled one at Paterson for 79 rubles. (enough for a long time)

GARI, or SHOGA, is a creamy or pink canned ginger that is essential as a seasoning when preparing any type of sushi.

2. Rice SUSHI- in Lenta for 30 rubles. 500g (found in the same section as regular rice). I usually use a pack at a time.

KOME, Japanese short grain rice, sticks together when cooked. Also known as sushi, ketan or nikishi rice.

3. Soy sauce"Teriyaki" - from 35 to 75 rubles. (depending on the case) - only this sauce, since for us it turned out to be the most delicious, we don’t even take another, but use it almost constantly and without sushi too. I tried to take Teriyaki from another company - I took it to work (perhaps it would be used up). Premium TERIYAKI soy sauce SEN SOY. I buy it at Lenta.

4. A bottle of marinade is not rice vinegar, but a ready-made mixture of vinegar, salt and sugar. Very comfortably. I bought it at Carousel for about 170-180 rubles. (I didn’t buy it, they bought it at my request, they say it’s also available at Perekrestok). For 500 g of rice I use 4 tbsp. spoons of this marinade.

5. WASABI paste. Up to 100 rubles (I didn’t buy it at Carousel either). Next time I want to try wasabi in powder and prepare it myself, they say it’s tastier and cheaper (my husband has wasabi in large quantities, but this tube will still last a long time).

WASABI – spicy green horseradish, also known as namida (tears). Wasabi comes in the form of a ready-to-use paste or as a powder that is diluted in water.

6. NORI leaves- 10 sheets - up to 100 rub. (I’ll check the prices when I go to buy them myself). We bought it at Carousel.

NORI LEAVES are made from pressed and dried purple seaweed. Roasting gives the almost black leaves a pleasant taste. If the leaves are green, they were fried before processing.

7. Sushi mat. I saw it in Paterson for 179 rubles and was a little stunned. The one in the photo was bought in the summer at MESTO for 30 rubles. I'm quite happy with it.

It can be very diverse depending on your tastes and what you are cooking. After all, there are a lot of types of what we so generally call SUSHI.

In Japan the word sushi ( sushi) can be classified as a wide range of dishes prepared with sumeshi or sushimeshi, vinegared rice. The filling of sushi (sushi) can consist of seafood, meat, vegetables, mushrooms or eggs. The filling can be raw, cooked or marinated. In the West, sushi is often associated exclusively with oval-shaped rice balls topped with a piece of raw fish, or sashimi (刺身 - raw fish cut into thin pieces). There are different types of sushi: sushi that is served rolled in nori (seaweed) is called maki (rolls, sometimes called “rolls” in Russia). Sushi consisting of lumps of rice and covered with filling is called nigiri (握り). Sushi made in the form of small bags of fried tofu with filling is called inari. Sushi made with toppings scattered over a bowl of rice is called “scattered sushi” (chiratizushi).

Types of sushi (sushi)

A standard component in various types of sushi is sushi rice. The difference comes in the choice of different toppings, seasonings and the manner in which they are combined. The same ingredients can be organized in different ways:

Nigirizushi (Nigiri sushi)

Nigirizushi (握り寿司: hand-made sushi). The most common type of sushi. It consists of an oblong lump of palm-pressed rice, a small amount of wasabi and a thin piece of filling that covers the rice (neta). Nigiri can also be bound with a thin strip of nori.

Gunkan-maki

Gunkan-maki is oval-shaped, palm-pressed rice (similar to nigirizushi) edged with a strip of nori around the perimeter to give it the shape of a ship. It is also filled with ingredients that are common to nori, such as caviar, natto or, less commonly, pasta salad.

Makizushi (maki sushi)

Makizushi (巻き寿司: twisted sushi). Sushi in the form of a cylinder made using a bamboo makisu mat. Makizushi are usually wrapped in nori, a sheet of dried seaweed that covers the rice and filling, but can sometimes be wrapped in a thin omelette. Makizushi are usually cut into 6 or 8 pieces.

Futomaki

Futomaki (太巻き: large rolls). Large, cylindrical sushi with nori on the outside. Futomaki are usually 3-4 cm thick and 4-5 cm wide. They often have 2-3 types of filling, which are chosen for their additional flavor and color.

Hosomaki

Hosomaki (thin rolls). Small, cylindrical, with nori on the outside. Futomaki are usually about 2 cm thick and wide. They are usually made with only one type of filling.

Temaki

Temaki (hand made sushi). Large, cone-shaped sushi with nori on the outside and ingredients pouring out from the wide end. Usually temaki is about 10 cm long and is eaten with the fingers, because doing it with chopsticks would be quite inconvenient.

Uramaki

Uramaki (reverse roll). Medium-sized rolls with two or more types of fillings. Uramaki differs from other maki in that the rice is on the outside and the nori is on the inside. The filling is in the middle, surrounded by a layer of nori; followed by rice dipped in caviar or toasted sesame seeds.

Oshizushi

Oshizushi (pressed sushi). Sushi in the form of bars, made using a wooden device called an oshibako. The chef places the filling on the bottom of the oshibako, covers it with rice, and squeezes the press until it forms a dense rectangular block. Then, the bar is pulled out of the oshibako and cut into small pieces that fit entirely into the mouth.

Inarizushi

Inarizushi (filled sushi). A bag usually filled only with rice. The pouch is usually made from deep-fried tofu (油揚げ or abura age), but pouches made from thin omelette (帛紗寿司 or fukusazushi) or dried pumpkin (干瓢 or kanpō) are also possible.

Narezushi

Narezushi (なれ鮨) is an older type of sushi. The cleaned fish is stuffed with salt and placed in a wooden barrel, again dipped in salt and pressed down with a heavy tsukemonoishi (漬物石, salting stone). The fish is left in this position for 10 days to a month, then it is dipped into water (from 15 minutes to an hour). The fish is then placed in another barrel, in which it is layered with rice. This mixture is then partially sealed using otoshibuta (落し蓋) and tsukemonoishi. Over time, when water appears on the surface, it is necessary to get rid of it. After six months, funazushi can be eaten. And it remains suitable for at least another six months.

Chirashizushi
Chirashizushi (scattered sushi). A bowl of rice with toppings scattered on top. They are also called barazushi.
Edome chirashizushi (Edo style sushi). The raw, uncooked ingredients are laid out beautifully on top of the rice.
Gomokuzushi (Kansai style sushi). Cooked or raw ingredients are mixed with rice.

In our country for " sushi"Only nigirizushi is recognized (for other species there are other names). The second type of sushi is “makizushi” or “norimaki” (we are more familiar with “ rolls"). Other types of sushi are not as common in Europe. For example, " oshizushi"(or "hakozushi") - rice decorated with fish, placed in a small wooden box - served only in expensive Japanese restaurants. Another type of sushi - " Chirsshizushi"(rice laid out on a dish and sprinkled with pieces of seafood, omelette and vegetables) is not considered sushi by Europeans at all.

In our Japanese restaurants, nigirizushi are sold one at a time, and rolls (maki) are sold in portions of six or eight pieces. By the way, in Japan, nigirizushi is served two at a time, since the Japanese traditionally avoid the number “1” at the table. It is customary to dip “Nigirizushi” in soy sauce so that only the fish (but not the rice!) is soaked in it. Makizushi (rolls) should only be lightly dipped in the sauce so as not to spoil the natural taste of the dish.

Let's go back to fillings for rolls. The most common ingredients are:
- eel,
- salmon,
- cucumber,
- avocado,
- crab sticks,
- crab meat,
- cheese,
- shrimp.
- Red caviar
- flying fish caviar,
- quail egg,
- lettuce leaves
and so on.

What with what and in what proportion? - you decide. You can make it with one filling or with several, you can coat it with mayonnaise, and (a little) wasabi, and various sauces, you can large, you can small, you can have “fresh” products (such as a cucumber, a raw quail egg), or you can fried and specially cooked (eg omelet). Try, experiment, remember what you tried before (in a restaurant).

Or use famous fillings:
1. Salmon, tuna, avocado, cucumber.
2. Cold-smoked toothfish, avocado, cucumber.
3. Sushi shrimp (marinated), salmon, tuna, avocado.
4. Baked pepper, tempura shrimp, stick crab (Snow crab), omelette, avocado, etc.
5. Salmon, avocado
6. Crab sticks, cucumber, cheese
7. Salmon, viola cheese, cucumber
8. Shrimp, avacado
9. King prawn, cheese, avacado
10. Salmon, shrimp, cucumber

or even more interesting:
- eel+banana+apple
- eel+avocado+strawberry+kiwi+spicy sauce
- eel+pineapple+philadelphia
- champignons (most likely fried) + shrimp
- chicken fillet + anchovy + green salad + sprinkle with parmesan (like sesame)
- smoked salmon + bell peppers
- chicken, tomato, mayonnaise

more ingredients for fillings:
- tomatoes, squid, asparagus, beans (canned), perch, lettuce leaves (Korean salad), boiled and baked carrots.

That's it! - moving from theory to practice. Yesterday was my second TIME. That’s where the photos “how I make sushi (read, mostly rolls)” appeared.

Previously, I wanted to, but I was afraid “what if the rice doesn’t work out”, then realizing that if you follow the instructions the rice turns out just right (even from Krasnodar), there was a fear “I won’t be able to make them” (wrap the rolls, etc.). ). In fact, it’s even surprising how I decided to cook sushi for the New Year, as a main dish, although I have never even tried to do this. And yet, at 9 pm on December 31st, we got down to business. We spent about an hour on this. It was interesting, funny and it worked!

So, the main thing in sushi is RICE. What needs to be done with it to get it to the desired consistency? Here's how I did it:

METHOD OF PREPARING RICE:
Rinse the rice thoroughly with water until the water runs clear.
Pour water over the washed rice, cover tightly with a lid, and bring to a boil over medium heat. For 175g of sushi rice - 250 ml of water.

When it boils, turn the heat to high for 1 minute. Do not lift the lid.
Reduce heat to low and leave to simmer for 10 minutes.
Turn off the heat and leave the rice covered for another 10 minutes until it is completely ripe.
Mix vinegar with 1 tablespoon sugar and 1/2 teaspoon salt. I used a ready-made sauce - a mixture of rice vinegar, sugar and salt.
Mix 3 tablespoons of this sauce with 360 grams of rice. Mix thoroughly but gently with chopsticks, cover with a damp towel and let stand for a while to cool. Do not cool it at all, otherwise they say it will crumble!

Now that the rice is ready, let's move on to the next stage - preparing the rolls.

These will be large rolls (futomaki), I would love to make small ones (hosomaki), but I understood what and how only after the second time. It turned out that you need to cut the nori sheet in half and “work” with half of the sheet - this is how you get small rolls.

We spread a woven bamboo napkin on the table and place it on it. smooth! nori sheet side down.

With your fingers moistened (necessarily! otherwise the rice will stick to your hands) with water, spread the rice evenly over the surface of the (dry) nori sheet. Instead of water, you can use a specially prepared tetsu solution (rice vinegar + water).

Fillers should be placed on the bottom of the sheet (when making small rolls, this is a third of the sheet).

Now, using a bamboo napkin, we begin to roll the sheet of nori from bottom to top.

If necessary, correct (hold) the contents of the future roll from the sides with your fingers.

Squeezing the filling tightly, we slowly complete the roll.

Make sure that the napkin is not wrapped inside the prepared dish.
Wrapping the roll was not at all difficult.

Press (compact) the roll harder and give it its final shape.

This roll was filled with pieces of avocado and lightly salted fish + a little wasabi.

Avocados should be slightly soft to the touch. Wash it, cut it in half and carefully peel it, remove the pit. Cut the pulp into portions and immediately sprinkle lemon juice on both sides.

We made 5 of these rolls - all with different fillings (see options above), but I would like to mention one of them - with green salad - the rolls turned out very tender.
Take a lettuce leaf, wash it and dry it on a towel. Then, lightly grease one side of the sheet with mayonnaise and roll the sheet into a tube. The roll comes with a cucumber. You can add something else, but I liked it anyway.

After 5 rolls are ready, use a very sharp knife on a flat surface to cut each roll into at least 6 pieces (this is at your discretion, you can cut it into more pieces).

I would like to note that the filling is “gone” very little! I was even confused.

The rolls are ready, but I didn’t want to limit myself to just them. So we did more

NIGIRI SUSHI with mussels and parsley

For this we took canned smoked mussels, fresh parsley and cooked rice.
Using your hands dipped in water, make a small ball from the finished sushi rice and slightly flatten it at the bottom. Carefully roll the bottom of the ball in chopped parsley.

Lubricate the ball with a small amount of wasabi on top, put a parsley leaf and the mussel itself. Lightly press onto the rice ball.

The most common type of sushi was also made NIGIRI SUSHI with fish fillet.

Shape portions of sushi rice into oval shapes. Lubricate one side of the fish fillet plate with wasabi horseradish.

Place the ovals of rice on the surface of the fish fillet greased with horseradish and press lightly. Give the final shape of the sushi with two fingers. This type of sushi is the easiest and fastest to prepare.

This is what we got last time from a 500g pack of rice. That's almost all (part of it, of course, was eaten during the process of cutting the rolls). This is enough for the two of us for 3 times. If you make rolls from half a sheet of nori, you will get even more.

Next time I plan to do just that small rolls, inside out rolls (for example, in Californian) - I haven’t made them yet only because I haven’t been able to buy sesame seeds yet, I would like to try baked sushi. New stuff will suffice for next time.

I would like to try new fillings for rolls, especially interesting ones with sweet filling.

I would like to note that on New Year’s I also tried to do GUNKAN-NIGIRI with red caviar.

The nori sheet is cut into strips, sushi rice is formed into balls, which are wrapped in a strip of nori so that the nori protrudes on one side, forming sides. The ends of the strip are fastened together with a crushed grain of rice. And these “containers” are filled with filling (in my case, red caviar).

And NIGIRI SUSHI with king prawn And NIGIRI SUSHI with avocado.

Similar to the case with making nigiri sushi with fish fillet, a ball is formed from sushi rice and flattened. The bottom side of the shrimp is smeared with wasabi and “sits” on top. Place avocado slices (2 pieces) on top of the rice and tie with thin strips of nori (I tied with a green onion leaf). Before serving this nigiri sushi, it is suggested to sprinkle with freshly ground black pepper to taste.

Bon APPETITE EVERYONE!