By Myung Jin Lee

The hectic fall semester is here. New faces, new places and new experiences abound. It’s easy to get swept up in the energy, neglecting your rumbling stomach.

So what do you do when mealtime comes? Grab a bite from Wendy’s, Pizza Hut or other nearby fast-food options? This time around, don’t resort to eating junk food. Instead, satisfy your appetite with more nutritious cuisine.

One Japanese food in particular – sushi – is gradually growing in popularity on college campuses. Students sometimes steer clear of these delicious rolls because they can be costly. But, for far less money, these delicious and healthy snacks can quickly and easily be made in your residence hall or apartment.

Sushi rolls, along with miso soup, are low in calories. So, don’t feel guilty about enjoying a sushi entree.

Salmon and Avocado Roll Adapted from Lyn Jensen’s (of Sushi Express) recipe

What you need: 2 cups of rice 1 1/2 cups of sushi vinegar 1/2 teaspoon salt 5 teaspoons caster sugar 4 sheets of nori (dried seaweed) 1/2 teaspoon wasabi (you can use more if you prefer spicy sushi) 4 slice of raw, fresh salmon 1 avocado

1. Cook two cups of short grain white rice (in a rice maker or on a stove top). 2. Once cooked, add the sushi vinegar, salt and caster sugar. 3. Take a sushi mat, if possible, or on other flat surface, and place half a sheet of nori on top. 4. With wet hands, spread the rice evenly over the nori, about half an inch thick leaving one inch at the front of the sheet. 5. Place a thin line of wasabi across the rice. 6. Along the line of wasabi, place sliced salmon and sliced avocado. 7. Take the front of the sushi mat and roll up the line of food and rice, firmly. 8. Using a wet, very sharp knife, cut the roll into slices about 3/4 of an inch thick.

Miso Soup Adapted from a recipe from “Cheri’s Japanese Cuisine”

What you need: 3 cups water 2 tablespoons miso paste 2 green onions, finely minced (optional) 1/2 cake of tofu, cut into 1/2 inch cubes (optional) 2-3 fresh mushrooms, thinly sliced (optional) 1/2 teaspoon sesame oil

1. Heat oil in bottom of small pot, add green onion (if using), and cook for a few minutes, stirring frequently. 2. Add 2 1/2 cups water. 3. Dissolve miso in a 1/2 cup of water. Bring to a boil. 4. Lower heat and add mushrooms and tofu if desired.

California Roll Adapted from “Setsuko Yoshizuka”

What you need: 4 cups rice 4 sheets nori 1 avocado 3/4 cup imitation crab 2 tablespoons mayonnaise 1/2 teaspoon salt Bamboo mat

1. Peel an avocado and cut it into strips or mash it. 2. Put imitation crab in a bowl and mix with salt and mayonnaise. Cover a bamboo mat with plastic wrap. 3. Put a sheet of dried seaweed on top of the sushi mat or other flat surface. 4. Wet hands, then spread the rice evenly over the nori, about 1/2 an inch thick, leaving 1 inch at the front of the sheet. 5. Sprinkle sesame seeds on the sushi rice. 6. Pull the nori over so it is on top of the rice. 7. Place avocado and crab lengthwise on the seaweed. 8. Roll the bamboo mat forward, rolling the nori, while pressing the ingredients into a cylinder-shape made of seaweed with the sushi mixture inside. 9. Cut the sushi roll into several bite-size pieces.

Hungry Husky Tips:

Try putting different types of vegetables inside the rolls or go vegetarian. The Hungry Husky recommends shrimp as well. You can add anything you like to make your own, personalized sushi roll.

Serve sushi rolls with soy sauce, wasabi and sliced pickled ginger accompanied by hot green tea.

Most materials, like salmon, avocado and soy sauce, can be found at local supermarkets nearby. Other materials for rolls can be bought from Cherry Mart, Japanese grocery market located at 349 Newbury St.