Smoked trout sushi, pages 98-99

Sushi to me is the kind of food you might think about ordering out, but not so much for making at the home abode. But, you know what? Sushi is pretty easy to make as home. It's also pretty cheap to make, healthy, fresh and tasty and pretty. And, you can use a variety of ingredients increasing the odds that at least some of what you need you'll already have in.
Nori, the dried seaseed, keeps a long long time in a ziplock bag. And the sushi mat is cheap, like $2-$5. So, really your investment is pretty easy to get in to. The most frustrating part of sushi is just chopping up all the ingredients. We finally used the smoked trout to make trout sushi earlier this week. My kids love sushi. It was a pleasure serving it to them.

The next day we threw some of the left over ingredients on a plate for lunch (smoked trout, carrots, cold scrambled egg and sushi rice) and it was great. I'm afraid I got kind of excited about the concept of tossing all the ingredients on a platter rather than taking the time to roll sushi up. Uh-oh. I some times do this with kabobs, too--I burn out on making dinner just after the ingredients are cut up and end up throwing everything in a skillet rather that make the individual skewers. To short cut or not to short cut, that is the question!