Sort of. Without the pasta and much, much tastier. I’m talking about moussaka.
Bringing food to parties or potlucks can be a daunting task. But it just takes a little planning, scrounging around in the cupboard and stepping outside to your garden for fresh herbs. Atleast in my world it is. But seriously. It should be a simple task, no?
I had a family dinner recently and not only was I tasked to bring dessert, I was also asked to bring an appetizer as well! 7 good eaters…what was I to bring? I looked around my house and it came to me: brown rice and chick pea salad.
I’m talking about the infamous California roll.
It’s weird. Whenever I have an upcoming trip planned and the days draw nearer to my departure, the more food I will eat from that culture. For example? Last year I had Japanese food almost everyday until my departure to Japan and Taipei. When I arrived back home in Vancouver, I made oyakodon right away and had Taiwanese beef noodle every week for a month.
So, I’m set to leave for Korea in just under three week’s time. How am I preparing for my trip? By watching an unhealthy amount of Eat Your Kimchi videos and consuming an unhealthy amount of Korean food. Kimchi jjigae has been on my regular rotation for the past two weeks but since the weather has finally started to warm up here, I opted for something spicy yet cool — bibimguksu.
So it’s no secret that I love sushi and I remember seeing a recipe ages ago when I first started cooking for a California roll salad. How freakin’ genius is that? Time for that idea to come into fruition.
Sushi. I love me some sushi. Little morsels of perfectly seasoned short-grain rice wrapped in a seaweed wrapper encasing an endless combination of fillings. Yum. Definitely one of my favourite go-to’s when I’m on the go.
Today I’ll be teaching you how to make a basic maki sushi roll.
Imperial cookies or the empire biscuit. Yep. I made that.