Been hot here for a week straight. I am so cheap I hate to run the AC so it makes sleeping a bit of a challenge. However, my pineapples are not complaining one bit lol! :)
Really windy today. Here is my feeble attempt to catch it. FAIL! Well the flag that you can not really see is flapping like nuts! The branches were swaying and dancing, but in the pic seems still as a cemetery!
The Beautiful Sunday and Sublime Sunday tags are some of my faves! I want to thank 
for running the beautiful Sunday tag every week and keeping such detailed stats and supporting the accounts. Also, a shout out to 
for the sublime Sunday tag where your random Sunday posts are always welcome!
Well today was all about food and flooring. Let me tell ya, the food is a lot more fun than the flooring lol.
I had a hankering for some sushi. Since I have been working on the house to get it ready for sale, I have been living on ramen and chili. Some days I switch it around to chili and ramen. You know, they say variety is the spice of life and all that.
I simmer it for 20 minutes keeping it covered and not stirring it at all.
Once it cools down, I cut in some rice vinegar.
I use a good amount of vinegar. Between a quarter and a half a cup at least. This is how it looks after.
In the meantime, let's make the stuffing of the roll :)
Add some celery and onions...
A nice dab of Duke's mayo
Combine
Slices of cream cheese ( YUM )
I bought some of these Ambrosia Gold's. Wow are they sweet! Like dessert. Less crunchy than a Honey Crisp, but way sweeter!
Grab your nori... I always buy the gold.
Rough side up.
Cover the nori well.
Bravery test! Now with all the confidence of a master sushi chef, grab an end of the nori and flip it over. Easy peasy!
Add some tuna mixture...
Now add cream cheese slices and apple slices...
Start by holding in the mix and partially rolling.
Now a little further. I like to stop several times and tighten the mat to keep the roll tight and firm.
Complete the roll and retighten. Remember the mat is your friend. Use it often to keep the roll firm.
I like to start cutting in the middle...
I find it best to rinse and leave the blade wet between cuts.
I make a simple sauce with chili garlic
And of course soy...
So combined it looks like this...
I drizzle some of the sauce over the rolls and on the plate as well.
Perfect bite size.
Have a good week ahead!
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