Serving Your Sushi

Place piles of the ingredients around your plate. Pour some soy sauce mix into a small bowl. Place a small stack of seaweed quarters on a napkin.

Prepare each sushi hand roll just prior to eating it. I like the seaweed to remain somewhat crisp, and if you prepare the hand roll in advance, the seaweed becomes soft due to the moisture in the rice.

Place a seaweed square in the palm of your hand so that the rough side is facing up and the smooth/glossy side is facing down toward your hand. Make note of the direction of the seaweed grain. In the above illustration it is running the same direction as the fingers.

Spread a thin layer of rice onto the rough side of the seaweed square. Not too much. Maybe a tablespoon or two.

Place several of the sushi ingredients onto the bed of rice You can select as many as you wish, using different combinations for a different flavor experience each time. When I make mine, I almost always use tofu, cucumber, andcado in each one, with the variable ingredients being asparagus, carrot, and pepper.

Roll it up into a little burrito and dip it into the soy sauce between bites. I usually get two bites out of each sushi hand roll. Sometimes three if it is a fat one.

Eat until you are about to pop. Sushi is a great food because so much of it is fresh. It is low in fat, and what fat there is is the good kind. I am a diabetic and my blood glucose levels are always excellent the morning after a supper of sushi.

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