Sometimes it's hard to organize a group of four.
We managed to successfully converge for dinner despite work, swimming, returning from a trip to Carolina, and being on-call for work.
Our sushi night kicked off to a tasty start with some panfried homemade gyoza stuffed with tofu, scrambled egg, collard greens, chives, chili, garlic, and ginger.
What's lovely about making sushi is that you can incorporate almost anything. We kept it simple, authentic, and vegetarian friendly with marinated tofu, avocado, carrots, cucumber, daikon sprouts, pickled radish, and woodear mushrooms. We experimented with making traditional rolls and then individual hand rolls.
Bridget made a delicious seaweed salad with dried seaweed, toasted sesame oil, rice vinegar, soy sauce, green onions, and sesame seeds.
We ended the night on a sweet note with some handmade mochi filled with nutella and strawberries.
Click here for simple, user friendly instructions on how to make mochi at home in your microwave.
Another great night of insightful conversation, great company, and delicious food. Thanks ladies!
