I am so excited I invented my own sushi roll, and inventing my own means I get to name it – the Tonberry roll!
First of all, I am not a sushi chef. Someone who knows sushi can probably nit-pick the thickness of my rice, the placement of ingredients, or my rolling style. I just know I make something that tastes good in the end.
I’m not allowed to impulse buy specialized kitchen utensils from Bed Beth & Beyond anymore, but I’ve spent enough time trying to slice avocados that I was able to justify this one:
I also used to have one of those nifty bamboo sushi rolling mats but it must have gotten lost in the move and I never replaced it because I never figured out exactly what it does that I don’t do by hand. However I’d like to pick up another so I have a surface to work on other than the cutting board I always use.
Now onto the Tonberry roll!
- Nori sheets
- Prepared sushi rice (rice and seasoned rice vinegar)
- Green onions
Layer your sheet of nori with prepared sushi rice, and then make a line of thinly sliced pieces of garlic.
The strong bite of raw garlic provides the “throat stab” effect of the roll’s namesake but the other ingredients will mellow it out. Next add slices of avocado and green onions.
I just happen to love alfalfa sprouts so I gave them a try on my second experiment. It was a take-it-or-leave-it effect so sprouts are not an official ingredient of the Tonberry roll. Look for them instead in my next sushi invention I already have in mind.
Roll and slice with a sharp knife. I try to remember to slice them thin to have more pieces… silly mind tricks. Serve with stuffed Tonberry.