Allison Day


For the month of October, 2006

California RollPosted on October 31st, 2006 · 28 Comments »

Maki Recipes


California Rolls are the most popular and most well known sushi in the United States. The California Roll isn’t exactly a traditional roll, but I am by no means a sushi traditionalist – I love them!! This is (in comparison to some more traditional sushi) one of the milder rolls, which makes it great for those who have never eaten sushi before.

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Kappa MakiPosted on October 30th, 2006 · 9 Comments »

Maki Recipes


This is by far the easiest sushi roll to make. Not only is it vegetarian, it is also vegan, so just about anyone can eat it! Makes 6 rolls, or 36-48 pieces.

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It takes a bit of practice to roll sushi perfectly, so don’t worry if you don’t get it right on the first try! (I sure didn’t!) Just keep trying, and keep in mind – even if they don’t look so great, they are still edible!! Mistakes taste just as good as perfectly rolled sushi! 🙂

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The sushi rolling mat is a small mat made of bamboo which is used to roll and squeeze maki sushi into tight rolls. Preparing it will help keep the mat clean, so you don’t have to try to clean all of the rice off of it (which believe me, is quite a pain!)

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SumeshiPosted on October 21st, 2006 · 98 Comments »

Other Recipes


Sumeshi, also known as sushi-meshi, is the Japanese term for the sushi rice. Sumeshi is used in sushi, giving it a light but distinct flavor.

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Sushi [soo-shee] – cold boiled rice moistened with rice vinegar, usually shaped into bite-size pieces and topped with raw seafood (nigiri-zushi) or formed into a long seaweed-wrapped roll, often around strips of vegetable or raw fish, and sliced into bite-size pieces (maki-zushi). (

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