Rolling Sushi

There is a way of rolling sushi which is called temaki-zushi; take a half-sheet of nori, place the ingredients in the center, and roll into a cone. Use moistened fingers to seal the end closed. Temaki-zushi is meant to be eaten just this way, no slicing, no chopsticks.

You can also use mayonnaise to bind ingredients for easier rolling/slicing. I also really like to use smelt fish roe as an ingredient. It is the roe that is the most commonly found roe in sushi bars, it's not cheap (I paid $5.00 for an ounce once) and looks like orange sherbet.

Eden makes a great wasabi which does not contain colorings, additives or preservatives. It also seems to have a little more bite than the wasabi that I get at the sushi bar.

You can make maki-zushi without rice, using plain raw (sushi-quality) fish (like tuna) and it's delicious. It took me a while to get used to having sushi without shoyu, but now I don't think I could use it if I tried.

Stacie Tolen. Posted to the PaleoRecipe Mailing List, Feb. 2001