On a roll

I don't think most people consider nori a pantry staple, but I sure do. That way I'm always ready to make sushi when the mood strikes.

And it did last week.



I made a spicy eggplant mixture that I was hoping would taste similar to the weird mush in some spicy tuna rolls. The flavor worked well, though the texture was a tad too smooshy. I think I'm on to something though.