Today I am going to try and be a bit quieter and let the pictures speak for themselves. (since there is a bunch)

Tempura avocado, some extra tempura flakes, cucumber, and a little siracha.. our take on a California roll.

Mandi rolled this one.

Amy’s turn. She loves the salmon skin rolls when we go out for sushi. I however don’t. I try it everytime, but I still don’t like it. This salmon skin however was prepared really nicely and tasted like a salmon potato chip!

Some strange pickled radish she found in the Pilipino section of the store.

Remember to loosen the nori on the stovetop.

Salmon, salmon skin, avocado, pickled radish, cilantro, scallions, and some asian chile spice.

All rolled up and deep fried! In that same tempura batter from yesterday.

I love how the rice takes on a different texture when fried like this.

Raw diced garlic gives the spicy tuna an extra kick.

so does siracha.

This is an inside out roll, so you need to take a different approach. First roll the fish in a smaller piece of nori.

put plastic wrap over the bamboo roller.

a little sesame seed helps it not stick and also makes it look nice… but what does a sesame seed grow into? I don’t know, we never give them a chance…

for the last roll, we decided to rip off our favorite roll on the island. It is called togarachi from the restaurant harbourfront. It starts with a plain spicy tuna roll. Theirs is inside out, but we just did that so whatever.

You need lots of tempura flakes for this. Just drip the batter into the hot oil.

The sauce on this roll is half mayo, half siracha. My sophisticated palate was able to discern this top secret recipe. Try this please. Even if you aren’t the biggest mayo fan. Cause its fantastic.

Drip Drip Drip.

the tempura bits and some more tuna into the togarochi sauce. The tempura keeps this mixture nice and crunchy.

sooo gooood.