As you can see, I started this post months ago in Japan. Still working through that backlog...
So it seems silly to spend six months in Japan without learning to make at least one national dish, right? Let's pick an easy one.
Having already tried this out in cooking class, I knew basically what to do, but wanted to try making makizushi from scratch. It has a lot of advantages. It's healthy, relatively straightforward, you can make it in advance (or at least, some of the prep can be done ahead of time) and it makes a decent lunch that doesn't require reheating.
Bowl of rice! For my first attempt, I didn't have any sushi rice. This caused some problems.
