cinco de mayo, a la japonese

We know that our days in Long Beach are numbered, so we are trying to spend as much time as possible with our southern california pals.

Hoon and Joyce came over for dinner on Cinco de Mayo, but we were in the mood for sushi so we had temaki (hand rolls) with watermelon margaritas.

The best part: Hoon and Joyce! These moguls of 99cent jewelry crack me up.

The second best part: no cooking! There is some prep involved, but no fire and no pans. I made some sweet and sour Japanese pickles and miso soup too. Recipe (well, an ingredient list) below.
The set-up. (a little blurry, ech)

What you need:
Mini bamboo sushi roll-up thingies (we got ours at Daiso in Seattle)
Roasted seaweed
Rice, with a little sushi vinegar
Sashimi grade tuna (we found it at Asian supermarkets and Whole Foods)
Tobiko (the orange stuff in sushi)
Sliced avocado
Sliced cucmbers
Alfalfa sprouts
Crab sticks (you know, imitation crab meat in california rolls)
Soy sauce
Wasabi

What to do:
Put a piece of seaweed on a mini sushi roller. Put rice on it. Add fillings as desired. Roll up, taco style. Or get real fancy like this. Eat.