Sushi! Not just great food, a grounding experience.

I have an addictive personality.  Any activity that's remotely cool I tend to take it on and do it so much it's like I will die if I don't keep participating.  Triathlon training, Bikram yoga, reading, grass hill sledding, .....and making Sushi. 

Here's a few of the thousands of reasons that Sushi, and making it at home is so awesome and an activity that's worth becoming addicted (I seriously can't stop making this stuff):
-  Contrary to everyone's belief due to sushi restaurant experiences, it's cheap.  The only thing resembling any true cost is the fish (and you only need a small piece).
-  It's so so so so healthy.  Brown rice is on top of my list for complex carbs (no white rice!).  Fish I don't need to lecture anyone about the benefits.  Seaweed is loaded with antioxiodants.  All added veggies can provoke nothing but healthy benefits.
- You get to get your hands sticky.  There's something fun and primal about prepping food with your hands.  The sticky brown rice also looks awesome stuck in your hair. 
-  The sushi making process is not only simple, but it's very relaxing.  Methodical.  Zen.  I love all that crap.  If you don't care about a yogie vibe then I will repeat that it's 'simple'. 
-  There's something about chopsticks and square plates that makes me want to eat on the floor.  Ground myself .  Eat close to the earth.  This keeps mealtime interesting as my corehore peeps know, eating for fuel can get so boring!

Whole Foods sells a 'sushi making kit'.  It's one of the very few affordable items there.  You will need the following:
-  The kit.  But really just the bamboo roller.
-  Sheets of seaweed
-  Brown rice COOK THIS WITH A LITTLE EXTRA WATER SO IT'S STICKIER AND MUSHY LIKE WHITE RICE.
-  Fish if you desire.  You want sushi specific fish.  You can request that at Whole Foods and pay $35 bucks for a piece of Ahi Tuna about the size of your palm.  Or you can go to an Asian specific grocery store and get great stuff much less.  Salmon is the popular choice as well.
-  Any and all other ingredients you want to roll.  Typical choices are avocado, cucumber, crab, asian spicy mayo, asparagus, or whatever sounds good.  Go crazy.
-  Low sodium soy sauce
- Wasabi and lots of it
- Rice vinegar poured into a bowl or cup your hand can fit

Preparation:
-  Make your overcooked, mushy brown rice and chop ingredients to roll the length of seaweed sheets
-  Most wasabi comes in powder form to be mixed with water then sit for 15 min to set so do that next.
- Lay seaweed on flat bamboo roller with the shiny side down
- Dip your hands in vinegar then use hands or a sushi paddle to spread a layer of rice all over seaweed sheet (especially near ends).
- Place ingredients at bottom of sheet where you start roll
- Tightly roll the seaweed with the help of the roller making sure the end is tucked in.  This takes practice and the first few may resemble sushi that was in a blender.  They get better.
- Dip hands in vinegar to keep rice from sticking to fingers
- Take a very sharp knife and cut rolls horizontally (remember these need to fit into your mouth whole!)
- Mix your wasabi and soy sauce to your taste
-  Plate and enjoy!