I really like sushi– like vegetable sushi, not fishy sushi.  My husband, though, could live his whole life without ever eating it again and wouldn’t miss it.  Because of that, I don’t get to eat it often and I certainly don’t take the time to make it if I know he won’t eat it.

Last night was a different story.  After a trip to the Japanese market last week, I had some abura-age “shells” sitting pretty in my fridge.  The process of making the rice to go in them is a little laborious and I wasn’t in the mood to do it until yesterday.  So yesterday afternoon, I pretty much followed this recipe to make my age (but I added some shredded carrots to the sushi rice).  The rice that stuffs these guys is sweeter than regular sushi rice and I had reserved some not-too-sweet rice to make regular sushi rolls with.  My rolls had jicama, carrot and avocado in them and they were yummy!  Totally hit the spot.  Some pan-fried tofu and miso soup rounded out the meal.  To my suprise and delight, my hubby even ate a few pieces of sushi.  It was quite a feast!