I Never really went much for Sushi until I started making it for myself. I’m sure a good Japanese restaurant and places like a little spot we know do really nice sushi, but my first experience with it was probably from a food court somewhere and wasn’t great at all. I practiced a bit with the flavours and now produce something if not as authentic as some certainly as tasty. Like with everything else I make, I use what ever I can lay my hands on. Today I pickled some carrot and parsnip sticks and used them in the rolls too. I used cucumber, avocado, pickled ginger, mock wasabi (green pea puree with some horseradish cream) I don’t like wasabi, smoked salmon, crispy chicken and cupee mayonnaise.