My Times piece on making your own sushi – without seafood – is right here. But here’s the exclusive look at my deformed sushi, and I can tell you that two of us ate about twice the amount you see on the large platter here. It doesn’t matter what it looks like. It matters what it tastes like. And with good nori, umeboshi, tofu, and some other traditional Japanese ingredients like prosciutto, roasted red peppers, and chopped cooked chard… it was quite a feast.
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