Impromptu cooking at a Korean friends house.

Seared bass with kim chi and tobiko, rice with broccoli, stone crab and basil.

Soy glazed chicken pulled into cous cous salad.

She had an interesting array of items in the pantry.  The rice was soaked in bamboo juice!!  explains the green tint.  Lots of fun.  

I now live in Haverford.  After a nice walk in the snow, I found myself in Brynmawr and inside FoodSource.  Lots and lots of fun products in here.  Some of the prices seemed high but the fish looked real good.  I bought a small piece of yellow fin tuna and a small piece of Scottish salmon.  I crave sushi often and always prefer making it when I have the time.  

Long grain brown rice is not recommended for rolling maki of any type of sushi really. Especially if you expect it to hold nice shapes.  I pulled it of for the most part (pictured), but lost a couple pieces (in the aesthetic sense, still yummy of course).  The dressing of the rice helps, and is an essential part of making sushi.  It consists of sugar, vinegar, and a touch of salt.  The dressing is added after the rice is cooked but still hot so it absorbs well.          

Sushi after a snopocolyps !!