Merlin, what an awesome way to enjoy sushi --- when I come back you might
see pictures of me doing the same thing on a remote beach up-coast. You are
giving me inspiration ...

By the way, I thought my first trial sushi's were spectacularly good. I
used frozen salmon and crab-flavored pollock just to be safe and to see if I
really liked it --- damn, it was good. I didn't have a sharp enough knife
to start with and the contents squished out the side so I got a good
serrated knife and learned how to support the roll while cutting it --- I
can cut perfect rolls every time now. I made maki-type rolls with the
vinegared rice, avocado, cucumber, sesame seeds, pollock/salmon, and dipping
sauce with soy sauce and the cheap type of wasabi (wasabi should kill all
parasites, eh? LOL). Mmmm, I thought they were delicious --- and healthy
and not super-fatty and sugary either. Perfect to make a bunch and take to
eat later because you don't even need a knife and fork. Filling but not
fattening. I think I will be eating much sushi this season.

I noticed the vinegared sushi rice is kind of sticky and easily forms itself
into balls. How long do you think rice-balls will stay fresh for, at
outdoor temperatures ranging from +8C at night to perhaps +22C in the shade
during the day? Do you think its a good idea to make a whole bunch of rice,
enough for many days and bring it along? Or should it be made fresh every
time?


This is a little off-topic, I suppose I should start a new thread, but ---
I'm confused by the online info about Uni seasonality. Some sources say
they're always in season, others say Uni's of different colors are best at
different times of the year. Do you (or anybody) know which (if any) colors
of Uni are good in summer of the BC coast? How about late spring (May,
early June)?