Inari-zushi

<span class="bigPic"> <img src="http://img.fridgg.com/550w_18640000_75___c1.staticflickr.com/102/294376933_3dc6ae5963_o.jpg" alt="Inari-zushi, topped with tamago and green onion" /> </span> <p>Inari-zushi is a packet of fried bean curd, filled with rice. It tastes better than it sounds, I swear! :) This was the only type of sushi that I ate all throughout my childhood, up until I was a teenager. Children generally love inari-zushi, as can be seen by the abundance of names that kids have for them. A

firecracker roll

Firecracker Roll

This roll is like a little explosion in your mouth. Red bell pepper gives a little spicy crunch, while the cream cheese and cilantro cool it down. It kind of reminds me of how the weather is right now here in Southern California. Just as it’s supposed to be cooling down, WAM a heat wave

crunchy shrimp roll

Crunchy Shrimp Roll

I love, love, LOVE this roll! This is probably my favorite type of sushi ever. I came up with this when I was making tempura shrimp for a different roll. I had some extra avocado from making California Rolls, and we had some leftover green onions from something I had made a few days before

new zealand roll

New Zealand Roll

The New Zealand Roll is similar to the California Roll. The only differences are that the roll is made with the sumeshi on the outside and covered with kiwifruit slices. If you’re a fan of sweet/savory combinations, you’ll love this roll. The fruit on top adds just a hint of sweetness that goes excellently with

california roll

California Roll

California Rolls are the most popular and most well known sushi rolls 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

kappa maki

Kappa Maki

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. Ingredients 6 sheets of nori 3 cups of sumeshi 1 medium cucumber Cooking Directions Cook sushi rice. Wash cucumber thoroughly. If desired, peel

How to Roll Maki Sushi

<span class="bigPic"> <img src="http://img.fridgg.com/550w_18640000_75___c1.staticflickr.com/107/282013138_2e733663b0_o.jpg" alt="Placing the fillings on the nori" /> </span> <p>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 great, they are still edible! Mistakes taste just as good as perfectly rolled sushi.

Preparing the Rolling Mat

<span class="bigPic"> <img src="http://img.fridgg.com/550w_18640000_75___c1.staticflickr.com/1/116/281988784_d37be87ddb_o.jpg" alt="A bamboo sushi mat on a blue cutting board" /> </span> <p>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!)</p>

Sumeshi

<span class="bigPic"> <img src="http://img.fridgg.com/550w_18640000_75___c1.staticflickr.com/1/99/282038631_a41540337c_o.jpg" alt="Sushi rice in a wooden hangiri (a large, flat, round container)" /> </span> <p>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. </p>

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