What do you call that? a derivative of California rolls in Texas.

My mom makes California rolls with imitation crab (crab with a K), avocado and cucumber sliced like matchsticks.  Tonight I have the ripe avocado, cucumber, sushi rice, and seaweed... but the Krab had expired.  Also, we were hungry, and I hadn't prepared the vegetables.  So, I made little seaweed, sushi rice, and spicy canned tuna tacos for my family.  I have seen these creations called hand rolls, but I didn't even twist the seaweed into cones.  I just put a rectangle of Korean seaweed in my hand, smacked some Japanese sushi rice, and put some fish-mayo-lemon-srircha down the middle.  After several of these, I got down to the business of shaping some rice for my family.  I put water on my hands, sprinkled them with salt, and put some warm rice in my hands.  Then I put some filling in the middle, and formed some Onigini.  Ben called them pods.  I love how something so common in Okinawa can be new in my home.  After almost four years of marriage, I'm still making surprises in the kitchen.  Ben likes California rolls better, but anything with salty, sesame oil, crispy Korean seaweed, dipped in wasabi and soy sauce, rocks his world. 

All seaweed is not the same.  Japanese seaweed is matte looking, and while not soggy, not crispy.  Korean seaweed is shinier, and has the added flavor of salt and sesame oil.  I thought I was safe bragging about my love of Korean seaweed to my Midwestern husband.  I was wrong.  He loves it too.  My mother comes shaking a bag of it, saying this is for Ben-san.  The addition on san to a name is a way of honoring someone.  I am, and will always be Raika-chan to my mom.  The addition of chan is a form of endearment.  I am her little Raika.  I'm OK with that, and I'm ok with sharing my seaweed too.