Sushi Cooks Are Rolling Their Own:

“When takeout sushi, mostly in the form of tuna maki, the classic rice and fish roll wrapped in seaweed and sliced into disks, started turning up at supermarkets in Atlanta and Nashville several years ago, it was a sign that the sushi landscape in the United States was becoming more . . . well, Japanese. In Japan, sushi can be found in the finest restaurants, in subway kiosks and in most places in between. About the only place sushi isn’t prepared in Japan, in fact, is in the home.

Here, though, that’s not the case. If home cooks from New York to Iowa to Los Angeles are any indication, Americans are embracing sushi-making with abandon and, like the generations that introduced pizza and lo mein to home kitchens, are tinkering with the original recipes and creating a hybrid food that is a lesson in technique, flavor and — most important — freshness.” NY Times