Sushi

To make the nori rolls in this recipe we used a bamboo sushi mat*, available at the sources noted below. Alternatively, a 9-inch square of heavy-duty foil can be used.

These homemade sushi rolls are filled with avocado and crab.

In many instances, boneless skinless chicken breasts are sold with "tenders" (the small fillet strip containing the white tendon on the underside of each breast half) still attached. If that is the case, simply put each chicken breast—skinned side down—on a work surface, pull off the tenders, and reserve them for other use.

Use this for the Springtime Sushi Nests or for any sushi recipe.

We topped these rolls with a combination of plain tobiko (flying-fish roe) as well as seasoned and wasabi-flavored tobiko and golden whitefish caviar. The specialty tobiko and caviar are available from the mail-order source given below.