For the soup, I only buy miso from the asian food market, I don't like the kinds they carry at health food stores.
1. simmer a pinch of bonito flakes and seaweed in 6 cups water for 20-30 minutes, then strain.
2. add cubed tofu and seaweed to broth and simmer.
3. scoop out a cup or so of the broth in a bowl and mix in about 1/2-1 cup miso (this is to taste, miso is salty) and dissolve.
4. turn heat off and mix in the miso and top with scallions. miso is alive (like yogurt) boiling it will kill it.
Sushi fillings.................egg, arugula (some lambs quarter mixed in there too), carrots, pickled turnip, and FAKE CRAB ( not available at your health food market) tossed in some mayo, I could dive head first into this stuff.
I make about 1 1/2 cups rice. cook it like normal and then toss it in a few table spoons of sugar and a few tablespoons rice wine vinegar.Smoosh onto bottom half of Norri seaweed (this is Elsa's favorite part). The bowl of water is for dipping your hands in before and during, so that the rice does not stick to your hands.
Roll it up into a tight log, and "glue" the ends of the seaweed together with some water. Back in my hippie days I had a friend who would lick the end of it like he was sealing an envelope, eewwww.
Cut into pieces with a SHARP knife, if you cut some on a diagonal it might look fancy.