Sushi doesn’t have to be confined to restaurant orders only.  It’s easy, quick and perfect for steamy evenings when you don’t want to turn on the stove.  Best of all, you don’t even need any special equipment.  A few weeks ago I was trying to figure out what to make with a leftover piece of grilled salmon and decided to venture down the sushi route.  Having lost my college-days sushi mat, I used parchment paper instead to help roll.  It worked like a charm.  Ella helped me pat rice all over sheets of nori, then top them with julienned cucumbers, slices of avocado and flakes of the cooked salmon.  We rolled everything up with the help of the parchment, and alas, Sizemore sushi night was born.

Of course, you can use any fillings you want.  Vegetable rolls with shreds of carrot, julienned cucumber, sprouts and avocado slices are delicious, as are rolls with kimchi and avocado.  For a “spicy salmon” version, I mix cooked flaked salmon with Sriracha and mayonnaise (chopped cooked shrimp also work well).  And if you can get good quality wild fish, go ahead and use it raw.

As for the other components, you’ll need sheets of nori, which you can find at almost any good supermarket these days, and short grain (a.k.a. “sticky”) white or brown rice.  Cook the rice (either in a rice cooker or on the stove) then season it with a few dashes of rice vinegar and a light sprinkle of salt (taste it—it should taste lightly seasoned, but good).  Get all of your ingredients ready, then start layering and rolling.  Ella loves to help with this, and sushi has quickly become one of her most requested meals.

Serve the sushi with soy sauce or tamari for dipping, along with wasabi and pickled ginger (which you can find at good supermarkets, or at sushi joints, which usually will sell them for next to nothing).  Let your own sushi tradition begin! 

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