Life: Idiotropic

We knew Tiara was special when she wanted me to make sushi for her 6th birthday and a couple years later we were taking her to a nice Japanese sushi place for another birthday and pretty much anytime I asked her what I should cook, "sushi" was her first response.

In Paris we ate at a Japanese restaurant that served amazingly delicious food and there, another sushi lover was born. This time, Arianna, for whom I'd ordered only cooked food, decided that Kirk's tuna sashimi and California rolls were better. She loved it.

So for two weeks she begged.

Me: "Arianna, what would you like for breakfast?"

Aria: "Sushi!"

(5 Minutes later, 20 minutes later, 2 hours later, the next day, repeat) Aria: "Mom, can you make sushi now?"

Breakfast, lunch, dinner, and snack all had the same request. Tiara was always smiling and jumping in the background.

So a few days ago, we made the sushi rice which is really the only time consuming part of sushi making. Then I showed Tiara and Tiara taught Kirk and we all made sushi together. Elise and Luci had plain rice. The only thing that was missing was the pickled ginger that I couldn't find at the store, but it was still good.

We will grill some tuna for them next time since it was such a hit and get a little fancier with our fillings.

Sushi sound complicated, but it is very easy and not a problem to make at home. The only trick is that you really need the bamboo mat, but get yourself to an Asian market and you can find one very inexpensively. I don't use raw fish at home for obvious reasons, but grilled fish leftover from the night before and imitation crab are great. The Japanese friend who taught me how to make sushi used tuna from a can and that worked great too although grilled whole tuna is much better.

• Place saran wrap over your bamboo mat to prevent mess and to keep your mat clean.
  
• Put the seaweed wrapper on the mat. I usually put the fold facing up so it rolls easier.
• Spread a thin, but even layer of sushi rice over the surface of the seaweed leaving just a 1/2" area clear on both vertical ends.
• Place your ingredients of choice horizontally along the center of the rice.
• Using the mat, begin at the end closest to you and slowly roll your creating being careful not to get the saran wrap into it.
• Before you get to the end, lightly wet the rice-free end with water to make it tacky.
• Finish rolling and squeeze tight.
• Slice as desired.
• Serve with wasabi, pickled ginger, and soy sauce