We have sushi at home about every 3 weeks or so. The menu is pretty
consistent:

...Roll your own eel (frozen eel from Asian grocery) and avocado hand
rolls
...Spicy tuna hand rolls - I use either the cryopacked supermarket
tuna (only if it looks excellent) or fish store tuna. Neither is
quite good for using as sashimi, but with a spicy sauce (mayo,
usually Kewpie brand) and rooster sauce) it is more than good enough.
...Crab stick, cucumber maki
...Flying fish roe (frozen from Asian market) as sushi and/or with the
eel hand rolls

My wife and I have become very adept at making hand rolls. And my
maki rolling is improving greatly.

Yes, I use cryopack or fish store tuna and haven't died or even had
diahreah yet. ;-) The ungai hand rolls are excellent and very easy.
------------
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or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

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