For my father’s birthday, I decided to make sushi. He may not have the same level of appreciation I do and he definitely needs to learn how to use chopsticks, but since I can throw together a decent spread, I figured it would be a perfect gift. I needed to stock up on ingredients anyway.
So today, I made four different inside out rolls, four nigiri, and tossed in some extra tuna sashimi and a scallop sliced in half to even out the spread. 
The first roll was an imitation crab roll with sautéed Marconi peppers and that mayo sauce I made the last time. All this mayo sauce is made of is some mayonnaise, sesame oil, and wasabi. The last batch did not have the amount of heat I wanted, so I added more this time around. Turns out it still wasn’t enough, so I’m going to assume mayo takes some of the bite out. I guess I will have to make more wasabi next time.
Second roll was a simple California roll, but I added the mayo sauce to give it that extra hint of flavor.
Third roll had sockeye salmon, cucumber, and avocado. I thought about kicking it up a bit with some wasabi, but I didn’t make enough earlier, so I held back. 
The fourth roll was a tuna/salmon roll with a couple of strips of cucumber in it. This roll came out pretty good and resembles a rainbow roll I’ve tried at a local restaurant. There was a third ingredient to their roll and at the moment, I cannot recall what that item was. I will have to look at their menu again to see what the description was. I made this particular roll because I remembered my father liked the rainbow roll. 
He really likes eel, but I did not make any of those rolls tonight. Maybe I will make some in the near future. I did buy some eel at Bao Bao the other day along with some eel sauce, so I do have what I need to make the rolls.
The four nigiri were two pairs of tuna nigiri and scallop/pepper nigiri. I added a dab of wasabi to the tuna and a bit more mayo sauce to the scallop/pepper hand roll. Both were delicious and turned out exactly as I expected.
Then I took what tuna was left and sliced them in half, making smaller pieces of sashimi, making sure to dab some lime juice over the top of each piece. I like to add wasabi to pieces of that size and fold them before dipping each piece into soy sauce. In my opinion, it’s just the right balance of flavor, especially when it’s tuna.
(c) Amateur Sushi Blog – Read entire story here.
