Sushi

Every time I make sushi at home, I think, "I should do this more often. Maybe every day." And then I think, "Gee, sushi is good." Honestly, once you've moved on from any intimidation factor, and have chosen what ingredients to use, it's just a matter of keeping your hands clean of rice while you roll the sushi.

Hand rolls are one way of getting around the sticky-finger issue (and it's not that bad an issue if you keep a finger bowl at hand). You can cut the nori (seaweed) into quarters, and spoon a bit of rice directly onto a quarter of nori. Add the other ingredients and wrap the nori over it, forming an ice cream cone shape around the contents. The sushi monsters website contains a lot of good information for how to go about this.

The rolls above were made for fun this week. It took most of my time to make the rice - a mostly hands off process - and the rolling was the last 30 minutes of my time. It's a peaceful task, as long as you're not in a hurry.