I have to admit, I didn’t want to spend my weekend making sushi rolls this year, so I decided to make one myself.

I’ve made the same basic recipe twice before, but this time I decided not to use the tofu and just use chicken.

This time, I used smoked salmon instead of tuna, and also omitted the white vinegar.

If you’re not into tofu, you can substitute tofu instead.

You could also add some chopped seaweed to the sauce if you like.

For this recipe, I made two rolls and then cut them into thin strips.

The rolls were delicious.

And, although I wasn’t sure I wanted to make them sushi-y, they were very tasty and filling.

Here’s how to make sushi rolls: Wash and rinse the fish.

Place the fish in a small bowl.

Add the oil and the sashimi.

Saute the sasukei for 10 minutes, then add the fish to the bowl.

Turn the heat down to medium-low and add the salmon, sasuka, soy sauce and vinegar.

Simmer for 10 more minutes, or until the fish is cooked through.

Set aside.

Remove the fish from the rice paper and set aside.

Cut each roll in half.

Cut the tuna into thin pieces.

Put the fish pieces on a plate.

Sprinkle with salt and pepper.

Serve with the sushi rolls.