Maki are such fun to work with because you can fill them with so many different things and come out with colorful attractive and surprising bites. They are perfect projects for aspiring kiddie chefs as well. In the past, the preparation of the sushi rice was my only deterrent from making them all the time. But now, with the spread of sushi fever ( I could never have predicted this!) ready- made sushi rice is often easily available. Crunchy is not a typical sushi experience, so I thought maki would make a perfect vehicle for this crunchy Szechuan braised celery. And the fresh light briny flavor of tobiko(flying fish caviar) and the creamy sweet egg sheet both make good partners for the celery. <br /> <br />What's with the name? Well, it came to me when I garnished with the celery chevron. If you've ever seen a Kurosawa Japanese medeival war film, like Kagemusha or Hidden Fortress, you've seen that the Japanese warrior helmets had their clan displayed as a piece of bronze sculpture in the form of the clan symbol- attached to the helmet and rising up above their forehead. Funny enough, one such symbol is a crescent moon pointed upwards- just like the celery chevron in these photos! So of course, that was just too much of a coincidence and I had to give these maki an appropriate name!! <br /> <br />

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