I make tons of maki and rolls, but tonight, I felt like eating something with variety, color and fun. After reading Mark Bittman's article on DIY nigiri in the New York Times last week, I was inspired to make my own.
I bought some enoki mushrooms and braised them in a sweet soy/sake sauce. I cut some zucchini, some daikon sprouts, umeboshi bits, pickled ginger, natto and asparagus tips. I reduced the soy/sake sauce to make a shiny glaze, and cut some sheets of nori.
