First home made sushi in a long, long time. 2 years, or maybe more. There was no need to make any, with the best sushi possible available to me as a weekly take out from Dinings, but now, with no Dinings as a workplace I had to make it myself. I did, with a decent result. I made my usual salmon and avocado rolls, spicy tuna ones, some shrimp, chive and creamy spicy sauce ones. We ate nearly everything. To accompany the sushi, we had a bottle of a brilliant Dog Point Sauvignon Blanc, that I first discovered in The Lion. Majestic store it, I found this afternoon and enthusiastically purchased 2 bottles.