This thread is killing me. I could really go for some tuna roll right now.
Do you go for toro and white tuna as well as maguro? I love toro....often not in season, though.
Even so, I have to say a plain old tekka roll would really hit the spot right now, too true. Are you an inside-out-roll man or traditional nori-on-the-outside guy?
I kind of go more for the crunchy sushi myself, which is usually from molluscs--ika (squid), tako (octopus), and hamaguri (orange clam, purple clam, giant clam, any kind of clam).
And when they have whole baby octopus and it's done right....mmmm.
Of them all, the only one I really detest is uni (sea urchin). It's jelly-like and nasty. It's the one sort of sushi/sashimi that you might think sushi/sashimi was like if you hadn't tried the other fish.
Don't like California rolls, as the faux crab is a crappy poor-man's sushi no matter how they gussy it up.
Iassa, they make the stuff look like beans on those hominy cans but I don't know what the heck that stuff is. It was next to the butter beans, which I like a lot, but beans they ain't. They tricked Balki.
