I have not made sushi in a long while, mostly because it takes so darn long to make this much.

After a lot of restaurant visits for sushi, I was really missing the elusive "cucumber and avocado" rolls, which I have never seen anywhere. One or the other, yes, but not in the same roll.  hyper asked me to make him some rolls with tuna, and others with asparagus. I tried to convince him cucumber was good, but he scoffed and said "avocado only, please!"

So mine are in the center, his on the outer two plates. And I helped finish some of the asparagus rolls, they're pretty good. Had to break out the water sharpener for my chef's knife - you just about need a razor to make the clean cuts of the assembled rolls. I realize a lot of parallels between leather craft and sushi chef - similar skill is needed for both activities. I pride myself on rolls that "explode". They're so tight that the rice seems to double in quantity when bitten. Forget that boring "rice on the outside" style.

Took about 3 hours from start of prep to sitting down to eat. But this made meals for the next two days too, that's the best part - leftover sushi without any of the hard work :)

So here's a question for you, gentle reader: what veggie sushi rolls have you enjoyed in the past?