Sushi: Don't Be Afraid!

I saw on the news recently how sushi is becoming the next big trend in teens now days. Good, I say. People are so afraid of sushi. Why? If you looked more into it, a lot of sushi is COOKED! Did you know that? And that LAME-O California roll that everyone insists on getting is made of imitation crab meat! Why would you be afraid of that? You can hardly even referred to it as seafood.

My good friend Maranda introduced me to sushi years ago. Thank God for her. Ever since I've been on a mission to TRY EVERYTHING . . . Grady, too. He didn't even like seafood before I met him. Now he's on a sushi rampage like myself. (I'll take credit for that.)

Our favorite: "Sushi Yoshi" in 5 Points. It's wonderful. Really, it's wonderful. It's a disgrace if you don't go. Anyways, during my exploration of sushi, I found the desire to try and make it myself. I will say, this has taken some time to learn . . . but I never mind a challenge when it comes to food.

Here's what I made tonight.
My important products:

Cook sushi rice as directed. It will probably be very sticky (it's supposed to be). Wet your fingers so it doesn't stick to you. Spread rice on sushi mat, then press seaweed sheet on top.

Let me note, you can also switch this procedure and put seaweed sheet down first, then rice. This will make a much tighter and cleaner roll. (You'll see down below)


Then, place whatever you'd like inside. I used "sushi grade" tuna, avocado, and (something different this time) Cajun crab dip! (In a separate roll I used mayo & Japanese chili pepper sauce- but the crab dip may be the better choice!)

Use the mat to begin rolling it up. Some rice will stick, but it will be fine. This was the roll with the rice on the outside . . .



And this was the roll with the seaweed outside . . .


And this was the final product.

See, it's really not as hard as you thought!
Now you try . . . or . . . at least go to "Sushi Yoshi."