Sushi

Sushi is good stuff. A lot of people may eat it just cuz of the fad, trying to seem exotic and eat something that is very expensive for what you get. For those who really appreciate good food, particularly Japanese food, however, it is very good stuff. The high prices at restaurants are justified however, as sushi chefs spend years training. However, it is not all that hard to make pretty passable sushi on your own. It will probably never match up but that doesn't mean it can't be decent, and a heck of a lot cheaper. Being a vegetarian, it is very cheap and easy to make. For those seeking fish it will be a bit more expensive, and I wouldn't recommend trying any raw fish unless you know a really reputable supplier-sushi grade fish isn't something you get out the supermarket. But for vegetarian sushi, it is quite simple.

-1 (rice) cup short grain "sushi" rice
-1 (rice) cup water
-1 Tbsp rice wine vinegar
-2 sheets toasted nori
-vegetables of choice (in this instance I used carrots and green onions)
-Optional:sesame seeds
-Optional:wasabi paste

-Cook the rice as per instructions, in a rice cooker or on the stove top.
-As the rice cooks, cook vegetables as you prefer (if you are using a rice cooker, most lets you steam items while the rice cooks)
-When the rice is done, pour 1 Tbsp rice wine vinegar over it and cut through the rice to distribute it.
-Fan rice, or wait, until the rice is at room temperature, cool enough to handle.
-Place one sheet of nori, shiny side down, on a makisu.
-Place half the rice on nori, spreading it out in a thin layer-the nori should still be visible-leaving about 2 cm on one end.
-Optional: sprinkle sesame seeds over the rice.
-Optional: Place a bead of wasabi paste on one end of the rice and spread it across.
-On the opposite end, place rows of your desired vegetables.
-From the vegetable end, fold over the makisu and nori, into a rectangular shape. Press firmly so that it holds its shape. Repeat until the end, creating a rounder rather than square shape.
-Moisten the end of the nori (where you left 2 cm) so that it seals and complete the final roll.
-With a clean, wet, very sharp knife, cut pieces off the roll, cleaning and wetting the knife after every cut.
-Serve with shoyu for dipping, pickled ginger for cleansing the palate, and if you desire, wasabi paste for a kick.