spicy tuna bowls

About three weeks ago Mauricio and I took a sushi making class at the Cambridge Culinary Institute in porter square. It was part of his bday present, leftover from July. The instructor was great, we learned everything we need to know about preparing sushi, and we're excited to sign up for another class sometime later this year.

In honor of our new skills, we've been hitting the asian markets extra hard.
H-Mart in Burlington is the best, and we finally got adventurous and bought their sashimi grade tuna. There's another market in Medford square that's just Ok, and will do in a pinch. We bought sashimi grade tuna and salmon from them yesterday.

The spicy tuna bowl is easy! I made seasoned sushi rice (rice with a mixture of sugar, salt and rice wine vinegar), spicy tuna sauce (mayo and siracha), and farm fresh veggies from this weekend's farmer's market (yellow carrots, euro cukes). a grocery store avocado (i splurged), some black and white sesame seeds, some slivered seaweed and a big spoonful of eggs (i passed on that topping).

To top things off, and since i have sooo much free time on my hands lately, the crappy leftover spring rolls we ate (stole) from my parents' kitchen yesterday afternoon gave me a hankerin' for a great homemade roll. so this afternoon i did all the prep, and they took about 10 minutes to cook once M. got home. Since they weren't planned beyond the wrappers i purchased over the weekend, and I'm not really allowed to buy veggies from the grocery store, this is a farmer's market fresh spring roll. Instead of the usual asian veggies (like cabbage, sprouts, etc), this version has basil from our front window, and veggies from the market: kale, broccoli, carrots, garlic, and a few diced up wild US shrimp.

I'll let the photos do the rest of the talking: