MoFo 19: Lunch on the go.
In 2007 Darby and I did a whirlwind two month tour visiting all of my mom’s family in Australia. Port Fairy to Caloundra and everywhere in between. It was wonderful and exhausting. Given this memory was eight years ago, I don’t know if sushi-carts are still as prolific as they seemed to be. I was happy I could grab a cheap, uncut roll while we searched Melbourne and Sydney for book stores and coffee, followed by more coffee. The rolls were simple – rice with avocado, pickled daikon, or cucumber. I revisited the sushi burrito with what I had in the fridge. Shiso leaf, carrot, daikon, avocado, tofu, cauliflower, red cabbage, nori and nori komi furikake shaken on. Pickled ginger and wasabi heat was all this lunch on the go was missing.