Learning to Make Sushi Rolls with a Japanese Grandfather
The grandfather sits cross-legged on the floor, a bamboo mat in front of him, and shows me how to spread rice thin on the mat, wetting my hands to keep it from sticking. I add a strip of fresh tuna and a dab of wasabi, then roll tightly, pressing the mat to shape the roll. My first roll is uneven, with rice falling out the sides, but he laughs and cuts it into pieces with a sharp knife, dipping one in soy sauce for me. The fish is fresh and melt-in-your-mouth, and the rice is just sticky enough. This isn’t just cooking—it’s tradition, passed down with kindness and patience.