One of our best dinners in Eugene was the night we made Sushi for my parents and sister. We had noticed that one of the local supermarkets had good prices on sushi-grade tuna, sushi-grade scallops, and pre-made pieces of teriyaki eel. We served the tuna as sashimi, and also made California roles (cucumber, avocado, and imitation crab) and the unagi and scallops. We began the meal with cups of miso, and accompanied everything with an Oregon pinot gris. (Sorry about the low-resolution photo — it's the only one we took.)
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