When I heard the theme "childhood dish" for this first challenge, I assumed I would choose one of the hundreds of Chinese family recipes my Ma ma has cooked. However, as soon as I thought of her sushi, I knew I had to recreate it for Food Lit. Unknown to most people, sushi actually originated in China! This sushi is very different, a recipe that incorporates her travels with my dad and her own culinary tweaking.

Not only does she cook this sushi for us at home, Ma ma also packed it for some of my school trips. Bringing my own food was nerve-wracking since I only ever bought lunch from school. Once, on our Natural History Museum field trip, I hesitantly pulled out the old princess lunchbox my mom found in the back of a cabinet. However, I only felt excitement after some classmates saw my lunch and told me, “You got sushi? That’s so lucky!”

This semester, I'm lucky enough to have my free right before our cooking period. I was a little concerned the rice would take a long time to cook so I came in early to get started. Chef Gans expertly instructed her Culinary 1 class on making chocolate chip cookies and then turned to me. She remembered exactly what I was making and what ingredients she bought for me, so she got me started with my short-grain rice and selecting a pot. This was a little different than how we make rice at home in the rice cooker, but I was excited to try something new. I washed the rice until the water ran clear, then let it soak in water for 15 minutes. Then I brought the water and rice up to a boil on the stovetop and simmered it for 20 minutes. 

At this point, I started preparing my other ingredients. Ma ma always emphasizes that good dishes are about fresh ingredients, an idea I heard echoed on a random episode of MasterChef. The avocado I sliced was slightly underripe, but it still worked for my sushi. I had the opposite problem for the cucumber; I took it out of the walk-in fridge and started unwrapping it only to find my fingers squishing something slimy. I expected to have to omit this ingredient, but I asked Chef and she pulled out another package of cucumbers she'd prepared just in case. 

I must have asked her 67 questions, which is important in the kitchen. When I volunteer at Norwalk Hospital, I make sure to ask more questions than I think I need, since the environment must be kept in such a strict manner. There are two main types of questions: one to make sure I'm doing something right and one to cure my curiosity. I find this pattern to be the same in the kitchens, where I either need to figure out how to approach a cooking task (what parts of the cucumber do I use?) or want to learn why chefs do something specific (why does removing the seeds improve texture?).  I've found that Chef directs her kitchen with the precision of a surgeon and answers questions similarly, with expertise and graciousness. This was very helpful as I navigated this classroom for the first time since eighth grade culinary summer camp.

Now came the most difficult part, rolling the sushi. I tried more and more to help my Ma ma while she cooked as I grew up, but I always left this step to her. I nervously spread some rice out on a piece of nori, then added each ingredient. The rice had become a little too dry because I let it sit a little too long, so I would probably prep my ingredients while cooking the rice. instead First a layer of salmon, then a few avocado slices, and then thin cucumber strips reaching the two ends of the seaweed. Using the bamboo mat, I slowly enveloped the ingredients and then unrolled, repeating until the roll was complete. I set it aside and rolled four more, one vegetarian. I cut each roll into slices using a sharp knife and then displayed it on a plain white square plate.

I sent photos of my dish to my family group chat, alongside some pickled ginger and wasabi. My brother (who is in college and does NOT know how to cook) texted back, "it's not tight enough," and "too much rice." I guess I'll take that criticism for the next time I make sushi. After compliments from Samantha and Chef Gans, I'm motivated to try again at home. I also hope more people attempt cooking intimidating dishes because making sushi really isn't that difficult! 

I really enjoyed getting the hang of my Ma ma's recipe without missing out on the deliciousness of her actually making it. Each food is a memory, not just of me eating it but also for my Ma ma learning how to make it for the first time and her experience with the food. Next time I need lunch, maybe I'll pack this sushi for myself and share it with others so they also get a taste of this dish full of fond memories.