Oishii: Temaki sushi

One common misperception about sushi is that it's raw fish. Sushi may involve raw fish (specifically called sashimi), but can also be vegetarian. I don't like fish--raw or cooked--so I go veggie style when making temaki sushi.

Temaki, or hand-rolled, sushi is super simple, healthy and tastes delicious.

Step 1: Sushi rice
Sushi rice is regular short-grain white rice with a bit of sugar, vinegar and salt. Cook 1 3/4 cups of rice the way you normally would. If this is in a pot, I really can't help you --- I've always used a Japanese rice cooker like this:

If you don't have one of these, you are missing out. At $100 or better, they are a little pricey--but so worth it if you love perfectly cooked sticky rice. You can order online or pick one up from your local Asian food store.

Meanwhile, mix 3 tbsp Japanese rice vinegar, 7 1/2 tsp sugar and 2 tsp sea salt in a small bowl until well dissolved.

Once the rice is cooked, transfer to a large mixing bowl and sprinkle the vinegar mixture evenly over the rice. Use a wooden spatula to fold the vinegar into the rice. Be careful not to stir, but to use cutting motions. Let the rice cool.

Step 2: Filler
My favorite fillers for temaki sushi are egg, avocado, cucumber and asparagus. Couldn't find any asparagus, so I opted for green beans. For the eggs, fry four eggs, initially mixing them together, then letting them set until cooked through. Remove from pan in one lump sum, then cut up the eggs into 1/4-inch slivers.

Veggies are eaten raw or slightly cooked in this dish and may need to be cut into slim pieces.

Arrange your fillers on a plate.

Step 3: Roll
Prepare a dozen sheets of nori, or dried seaweed (if you're at my house, you'd be safe with two dozen sheets), by cutting them in fourths and putting them on a plate. Take a single sheet and lay it with one corner pointing up. Add a small scoop of sushi rice, layer with filler and roll each side into the middle, sort of like swaddling a baby.

Step 4: Eat!

With sides of wasabi (green horseradish paste) and shoyu (soy sauce), your creation is ready to be eaten. Enjoy!