Made enormous amount of Sushi rolls today with Maggie. Thought was too many, but glad that 10 people(expected/unexpected friends) came to help me to finish them. So i can keep my sober diet..
Took a photo of our 'master pieces' and sent to my uncle who lived in Japan for 15 years. He had a look on my Australian style mayo-lettuce-avocado-prawn-carrot-egg-stuffed Sushi and flabbergasted :P And insists to teach me how to make real ones next time. Maybe with a piece of sour apricot or caviar? I found it's hard to keep the raw ingredients fresh whilst more varieties was desired.