Last time we laid out the basics of making sushi. Now, we're ready to get rollin'. Not that we're quite there yet. Making a good makizushi (a rolled up sushi with nori, or seaweed, on the outside) can take some practice, you might notice how ours isn't perfect either yet. Still, they are quicker and easier to make than nigirizushi (a 'clump' of sushi rice with a topping), so a good starting point.

Previously, we gave a shout out to the Hokkaido restaurant of Ghent. Today, we'd like to direct you towards another favorite of ours. Sushi Point is sushi take away at it's best. It's pricing is a bit higher, but in return you get very creative rolls. Their chef went to study in an actual sushi school in Tokyo. When you order at the counter, you can watch him prepare the sushi as you wait.

Today's recipe is inspired on one of theirs (as far as we could secretly deduce it).