One of my favorite things is cold butter sliced thick onto a piece of good bread. It would be hard to beat that, but I'll give it a try one day.
I've found nori to be a little strong. Do you have a specific type you like, or a specific soaking method? I think they are high in iodine if I recall correctly.
I happened to be at Walmart tonight and they happened to be unloading a big table of avocados right near the front door. I think they were all small. From Mexico. For 98¢. Some were greenish and some were purplish. Clueless, I picked a purple one. They all seemed firm. Will let it sit in the fridge for a day or two, at least.
If it's hard, then it's not ripe. Don't put it in the fridge or it will stay hard. Put it on the counter for a day or two to ripen.
Some taste disgusting. I have gotten some on amazon and Walmart. I g Yes they contain iodine. Eat brazil nuts with them for the selenium. However, I just saw a you tube that Japan intends to flush the 'treated' Fukashima water into the ocean and people of Korea are buying up even salt to prep. I have plenty of nori in storage. It is packaged to keep but not sure new nori will be safe any more.
https://www.amazon.com/gp/product/B07VHD8MVY/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 OK went to amazon orders because it is faster than me on the stairs. The first time I bought this, it was good. The second time it was a strong ocean taste. But the time it was good it really was and for the price, I would try it again.
I appreciate that, but don't put yourself out (or at risk.) And that's not good news regarding Fukashima.
So your recipe made me pickle some ginger tonight. (I looked for a generic Pickling thread to post this but I think all the pickling threads are for specific foods.) I hope it turns out OK. It seems basic enough, except the amount of sugar per 1.5 cups of water/vinegar ranges from 0 to 1 cup. I settled on 1.5 TB. This recipe only got 3.5 stars, but there is no comments section so I have no idea what the issues were.
I cheated and got a bottle on amazon. It is not as strong as I would have liked but it was easy. And some wasabi--just in case. Our Japanese exchange students showed us how to make sushi roll ups but I am too lazy and don't eat rice. So I just use double sheets and fold. If you use a slice of ham, it is easier to roll. Not very kosher, though. PS I am not very strict with recipes, or much else.
Normally I would have looked at 4 or 5 recipes, noted their differences, and done a hybrid. If this one doesn't turn out well, I'd be less more frustrated over the money and more frustrated at the wasted time it took me to peel all that oddly-shaped stuff and then shave it on the mandoline. We could make a fortune if we could train ginger root to grow as straight and long as carrots. I like your sushi roll substitute, and shall not waste my time putting the idea before Hebrew National. I hope those Japanese kids did not see you do that...although they would be too polite to say anything.
Here's a link to an avocado article on The Lost Herb. These are some things you can make with the peels and the pits: Smoothie additive Toothache gargle Tea Foot bath Foot massage balls Exfoliant Shampoo Diarrhea relief Compost Ornaments (seriously) Fabric dye