We always thought that making sushi at home would be way too much work though, so you can imagine how absolutely thrilled I was to come across this idea! We can have sushi at home, at a reasonable time to eat dinner! We’re going to tell our friends, and then maybe we can start a new tradition!

adapted from The Way the Cookie Crumbles
Ingredients: (feeds 4)
1⅓ cup rice, rinsed well
¼ cup soy sauce
wasabi to taste (As always, I like it hot. It clears out your sinuses.)
4 teaspoons seasoned rice vinegar
½ teaspoon salt
2 (8 by 7-inch) sheets nori, cut into strips 1½ inches long and ⅛ inch wide
1 avocado, pitted, flesh scooped from skin and cut into chunks 1 inch long and ¼ inch wide
1 cucumber, peeled and cut into matchsticks 1½ inches long and ⅛ inch wide
4 green onions, halved lengthwise and cut into strips 1 inch long
8 ounces sushi-grade fish ( Tom used tuna. I used that fake crab stuff, so make it whatever you like. You could even go vegetarian.)
¼ cup sesame seeds, toasted

1. Rinse the rice well. (A mesh colander would be great for this.) Dump in a medium saucepan with 2 cups of water, uncovered. Bring to a boil over high heat, cover and reduce heat to low. Cook for 15 minutes. Remove from heat and let stand, uncovered, for 10 minutes.

2. While the rice is cooking, mix your desired amount of wasabi with the soy sauce.

3. Transfer rice to a large glass mixing bowl and add the seasoned rice vinegar. Fold until each grain of rice is coated evenly. Let stand until room temperature.

4. Combine rice with wasabi soy sauce. Mix in other ingredients and have your sushi at home!