For the past seven or so years, every now and then I would stumble upon a list I made for myself in an old notebook. The list contained ideas for maki on the theme of “Canadian” sushi using such ingredients as grilled salmon, green asparagus, and roasted sweet potato mixed into the rice.
Long after everything else in the notebook lost meaning, I still kept the notebook around for that list. When I was packing to move out of my beloved apartment on Torstraße, I found the notebook again; I pulled that one page out of the it, then threw it away. I tucked the folded-up page in my wallet.
Although I love eating sushi, I have never really been inclined to try to make it at home. Mostly because my favorite part about eating sushi is being able to try lots of different kinds of fish, and that’s just not feasible at home. But when I was given the chance to participate in a sushi class, of course I said yes!