(Look! I’m not dead and actually posting things! Amazing and astounding isn’t it? All it takes is a little faith and nagging ye non-believers.)

My “little” (almost out of high school) sister came and visited me for a couple of weeks in June so I had a brief creative spree.  My sister is a long time partner-in-crime/making-stuff-buddy, but since we don’t live close by anymore, we have to make the most of our visits.  One of our favorite activities is culinary experiments.  We save up recipes we want to try for the once or twice a year we get to hang out.  She is an avid follower of many bento blogs, so our list is heavily weighted towards Asian food these days.   One of the first things we decided to try our hand at this time was some homemade sushi.  I am a long time sushi aficionado, but my sister is still trying to decide if she likes it.

Making sushi at home really isn’t that difficult and the internet provides a wealth of information to help you figure it out.  Contrary to popular belief, sushi does not actually have to contain raw fish or even fish at all and with the rising popularity of such foods, the international section of many grocery stores have most of the ingredients.  My sister and I found everything we needed at my local chain grocery store.  There were even overpriced cute little kits.  You probably won’t find all the ingredients to do super traditional rolls, but you can find enough to try your hand at it and end up with something tasty.  All you really need is short grain or “sushi” rice, vinegar, and seaweed.  Of course if you do have a good Asian store nearby, I would recommend going there instead so you don’t have to pay the exorbitant “specialty item” prices of the grocery store. Continue Reading…