Unagi Maki Zushi

Every year, usually right around this time of year when school was about to end, we would do a maki (roll) sushi making day in my Japanese classes. I would "teach" the students how to make the rolls using the bamboo mats and then most of them would end up making prettier, better formed rolls than me. Today was no exception as I did the first roll and then H quickly took over as chief roller, producing the pretty pieces of art which we quickly made a colorful tower out of. Today's ingredients were: unagi, cucumber, avocado, shiso leaves, and yamagobo (a pickled burdock root that looks like a skinny carrot). Each ingredient added a nice flavor and color to the overall piece, but we decided that the yamagobo was the MVP of the night. Not only did it add a nice burst of orange color to the roll, but also a slight saltiness and refreshing crunchiness that complemented the other ingredients so well!