We love sharing a home-made sushi night with friends. This is a meal everybody can contribute to and be actively involved in.


  • Rice
    • Cook three cups of Japanese white rice. Then flavor it with:
    • 1 part honey & 3 parts rice vinegar
    • Slowly pour mixture over rice and fold in while fanning until cooled.
  • Nori (dried seaweed)
    • The oily kind tears easily, but has good flavor.
    • The dry kind is stronger, but the flavor is more subtle.
    • They can be combined with a layer of each for their advantages.

Fillings (suggestions)

  • Fresh
    • mushrooms
    • green onion
    • avocado
    • spinach
    • Julienned
      • carrots
      • celery
      • English cucumber
      • zucchini
  • Blanched
    • green beans
    • asparagus
  • Canned
    • palm heart
    • bamboo shoots
    • artichoke hearts (in water, not marinated)
    • baby corns
  • Meats
    • smoked salmon
    • lox
    • imitation crab
    • shrimp
    • Teriyaki chicken
  • Condiments
    • cream cheese
    • furikake (Japanese rice sprinkles)
    • toasted sesame seeds
    • pickled ginger
    • ginger paste
    • wasabi paste
    • soy sauce
  • Extras
    • Miso soup


The traditional sushi roll starts with a sheet (sheets) of nori, a layer of rice and then flavor ingredients laid out in a line. Roll it up. By oldest tradition it is cut into rolls to be eaten in bites. Alternatively take bites of your sushi burrito.

Alternatively, tear the nori into palm-sized squares. Put whatever variety of of things into it, starting with rice and then the other ingedients. Eat the big bite.


Blueberry Quinoa Salad

Serves 6 to 8

  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • Salt and pepper, to taste
  • 6 tablespoons olive oil, divided
  • ¼ cup sliced shallots
  • 1 teaspoon minced garlic
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup or honey, or to taste
  • 1⅓ cups blueberries, divided
  • 5 ounces baby arugula
  • 1 cup corn kernels
  • ½ cup crumbled feta cheese (optional)
  • ¼ cup chopped fresh basil

Combine quinoa, broth and a pinch of salt in a saucepan. Bring to a boil, cover and reduce the heat to a simmer. Cook until all liquid is absorbed, about 15 minutes. Remove from the heat and let sit, covered, for 10 minutes. Fluff grains with a fork; set aside to cool.

Heat 1 tablespoon oil in a sauté pan over medium heat. Cook shallots and garlic until soft, about 5 minutes. Remove from the heat and cool.

Combine shallot-garlic mixture, remaining oil, vinegar, syrup or honey and ⅓ cup blueberries in a blender; blend until smooth. Season with salt and pepper.

In a large bow, gently toss together quinoa, remaining blueberries, salad greens, corn, feta and basil. Drizzle with dressing before serving.