We love seaweed, how about you?
People were confused when I told them my aunt Linda and I would be making sushi for January’s 24, 24, 24 event. “Isn’t that raw fish?” they asked, knowing I’m not a huge fan of animal foods. Technically, sushi is rice that’s been specially prepared with vinegar and a little sugar, and topped with or rolled with…something.
It could be a shaped piece of rice with a slice of lightly steamed bias-cut carrot on top, tied with a scallion. This is nigiri sushi.
It could be a fat roll of rice bound in nori (seaweed) and filled with imitation crab strips, tamago (japanese omelet), scallion, and cucumber. This is futo maki.
It could be an inside out roll, with the rice outside the seaweed, all enveloping imitation crab, avocado, and pickled beets. This is uramaki. But everyone calls it inside out roll.
It could even be dessert.
Other forms of sushi include battleship roll (gunkan), which we didn’t make, temaki, which we didn’t make, and hosomaki, or thin rolls, which we did make, but I didn’t get any closeups of. Thin rolls use half a sheet of nori and are filled with only one or two ingredients besides the sushi rice.