Chris Traynor, chef at PL8 Simply Asian in Barrington, creates a shrimp maki roll topped with salmon spread. His recipe for the salmon spread will be featured in an At the Chef's Table column where he writes about his use of non-traditional ingredients in sushi rolls. Photographed on Thursday, April 12, 2012. | Richard A. Chapman~Sun-Times

Chris Traynor, chef at PL8 Simply Asian in Barrington, creates a shrimp maki roll topped with salmon spread. His recipe for the salmon spread will be featured in an At the Chef's Table column where he writes about his use of non-traditional ingredients in sushi rolls. Photographed on Thursday, April 12, 2012. | Richard A. Chapman~Sun-Times

Chris Traynor, chef at PL8 Simply Asian in Barrington, creates a shrimp maki roll topped with salmon spread. His recipe for the salmon spread will be featured in an At the Chef's Table column where he writes about his use of non-traditional ingredients in sushi rolls. Photographed on Thursday, April 12, 2012. | Richard A. Chapman~Sun-Times

Chris Traynor, chef at PL8 Simply Asian in Barrington, creates a shrimp maki roll topped with salmon spread. His recipe for the salmon spread will be featured in an At the Chef's Table column where he writes about his use of non-traditional ingredients in sushi rolls. Photographed on Thursday, April 12, 2012. | Richard A. Chapman~Sun-Times

Chris Traynor, chef at PL8 Simply Asian in Barrington, creates a shrimp maki roll topped with salmon spread. His recipe for the salmon spread will be featured in an At the Chef's Table column where he writes about his use of non-traditional ingredients in sushi rolls. Photographed on Thursday, April 12, 2012. | Richard A. Chapman~Sun-Times