1. Make the sushi rice. I used this recipe.

2. Make the ears and eyes
   After a little more internet search for “how to roll sushi,” I figured I’d start small with the ears and eyes. I tried to tint some rice with soy sauce to make it black. It was brown. So I added a couple drops of food coloring. Cheating? I learned of “black rice” after the fact. So I spread out my own “black” rice on a bit of Nori and folded a small roll. Then I cut the excess Nori with scissors. (Can I do that?) Two small rolls for the ears, which I sliced into pieces, and two slightly larger rolls for the eyes.
3. The big roll
   I spread out my rice as instructed on a full sheet of Nori, wet hands and all, then used logic to determine the placement of the two eye rolls. I was a little off. But the roll went relatively well considering I was applying logic to a total unknown. Then I sliced the pieces.
4. Assembling the Panda
   I relied mostly on gravity and the sticky nature of things, but I used tiny pieces of dried spaghetti to keep some of the ears on. I used slices of baby carrots for the eyes (as in the photo), Arame sea vegetable strings for the mouth (tedious and difficult, since they are stiff), and I used a hole puncher on a piece of Nori for the nose (I already used scissors, I figured I could use a hole punch). A few slices of cucumber for “bamboo” (to add more than just rice, which I imagine is the dullest sushi ever) and I was done.

5. The result
   While my sushi recipe was simple for a new adventure (rice and a few veggie sticks? No raw fish?), my challenge was the rolling. I had never eaten sushi, rolled sushi, let alone tried to make art from the roll. Clearly I need a bit more finesse.  Not quiiiiite like this one, huh? But I’m pleased that I tried something totally foreign to me and with minimally recognizable–and even pretty tasty–results.

6. What I would have done differently

   I’d have started at an Asian supermarket. Since I was focused on the art of wrapping and my ingredients were simple, I thought I could get away with more conveniently located stores. Had I started at the right supermarket, I’d have learned about black rice. What was I thinking? Although the black food coloring worked, I’m pretty sure it’s not a Japanese delicacy. Mistake. Second, I’d have taken pictures of the mess in my kitchen after trying to make sushi.

• 2 sheets of nori seaweed
• Soy sauce
• 1 cup of cooked sushi rice
• 1/4 1b. sashimi-grade raw tuna (block)
• 1/4 teaspoon rayu (spicy sesame oil)
• 1 teaspoon of Sriracha Hot Chili Sauce
• 1 1/2 teaspoons of mayonnaise (use lite for less salt/fat)

Note -Adjust the chili sauce and sesame oil to your liking. The above is not written in stone. 

Method

• Place the mayonnaise in a small bowl and stir in the seasame oil and chili sauce.
• Dice the raw tuna and toss it into your spicy mayo sauce. Give it a few turns with a wooden spatula to coat it evenly.
• Cut the two sheets of nori in half.
• Take a half sheet of nori and place it in the palm of your hand. The rough side should be facing you.
• Dampen your hands with tezu (vinegared water) and scoop out a small handful of sushi rice.
• Place the rice at the top of the nori and gently spread it out in a diagonal line.
• Spoon your tuna mix onto the rice.
• Fold the left-hand corner (bottom part) of the nori up and over the rice and tuna.
• Continue rolling until you form a cone.
• Eat right away! You can’t leave this stuff hanging around and that includes storing it in the fridge. It just won’t taste right!

Sushi Su Ingredients
1/2 cup rice wine vinaigre
2 tablespoons mirin or saki (sometimes we omit this)
1/4 cup sugar
*ginger, soy sauce and wasabi for serving

Steps:

1. Rinse rice thoroughly until water runs clear. Put rice into rice cooker and cover with an equal amount of water and cook until done. Meanwhile, combine the ingredients for the sushi su in a small saucepan and cook until the sugar is dissolved.

2. Steam asparagus briefly in order to tenderize it, and then cut each spear into two or more long, thin slices. Destring the peas and cut those if desired.

3. Once rice is finished and while it is still warm pour over the sushi su and mix gently and briefly – do not overmix or rice will become starchy.

4.  Lay out your bamboo mat and place a peice of nori onto it with the shiny side down. Cover the bottom 2/3 of the nori with rice, and then place a line of cream cheese across it.  Put a few peices or asparagus, some peas and some ginger if desired on top of the cream cheese line (this is where you can have fun and use instead shrimp or crab tempura, mango, avacado, cucumber or whatever you like). Tightly roll up the sushi using the bamboo mat to press firmly as you go.

If you have never made sushi before you may want to read over the Pioneer Woman’s Sushi 101.

sauce ingredients
3 TBSP soy or tamari sauce
1/4 cup water
1 TBSP cornstarch

Directions
Whisk sauce ingredients together and set aside. Put the meat in the pan and let it cook until juices run out without breaking it up. Once you see juices start breaking up the meet and add the carrot, ginger and onion. When the meat is thoroughly cooked add the garlic and cook for one more minute. Drain fat off meat if necessary. Stir the sauce and add it to the meat and veggie mixture, stirring to combine. Continue to cook a couple minutes. Remove to serving dish. Let the kids fill lettuce spears with toppings and eat sans utensils.

Directions
1. Boil potatoes in microwave for 10 mins.
2. At the same time mix flour with water and 1 tsp salt to form a dough.
3. Divide it into four dough balls (to make four flat breads).
4. Peel the potatoes, add remaining salt, cumin poweder and mash to a smooth texture.

Cooking:

1. Heat a flat pan or tava on medium heat.
2. Use a rolling pin to roll the ball flat to about 3 inch diameter. Use dried flour to ensure that the dough does not stick to the pin or the surface.
3. Add 1 spoon of mashed potatoe to the center and lift up the edges of the flat bread to cover the top of the potatoe stuffing.
4. Using a rolling pin flatten out the bread to 4-5 inch diameter.
5. Set the flat bread on the hot pan, lower the heat, cook for 2 minutes. Turn and cook for 2 more mintues.
6. Lightly brush with oil and cook for 20 seconds, turn and coat oil on the other side and cook for 20 seconds. Remove from heat.

Repeat the steps for the remaining 3 dough balls. Serve hot.

1/3 pound beef top sirloin, thinly sliced
2 tablespoons vegetable oil
1/2 cup thinly sliced carrots
1/2 cup sliced bamboo shoots, drained
1/4 pound napa cabbage, sliced
2 cups chopped fresh spinach
3 ounces cellophane noodles, soaked in warm water
2 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions
In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

Nutritional Information open nutritional information
Amount Per Serving Calories: 264 | Total Fat: 12.5g | Cholesterol: 23mg

Directions
Heat the oil in a large pot over medium-high heat. Add the crushed garlic, ginger, and lemon grass; cook and stir until brown, about 5 minutes. Stir in the fish sauce, oyster sauce, salt and pepper until blended. Add crab legs, cover, and cook over medium heat, tossing occasionally, until heated through, about 15 minutes.

Nutritional Information open nutritional information
Amount Per Serving Calories: 586 | Total Fat: 20.7g | Cholesterol: 241mg

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