“But… it’s raw!”

This is the main argument I get from those who have never before experienced what we North Americans call “real sushi”. But really, what makes for real sushi over here? If we can’t even get the terminology straight, how can we truly enjoy another culture’s cuisine to its fullest? It’s time to set the record straight on the edible work of art that North America loves to blindly indulge in: sushi.

But what exactly is sushi, anyway? Well, in plain terms, sushi is cooked rice with rice vinegar. It’s the sweet, sticky rice that holds the food you’re eating — and the whole restaurant — together. Like sushi, sashimi is often used incorrectly; it refers to a thin slice of unadorned raw meat which is, more often than not, fish. Slap some sashimi on top of a ball of sushi rice with a pinch of wasabi and, presto: nigiri sushi.

This is what usually gives sushi newbies the “ick” factor. However, most of the sushi eaten in North America is in roll form — the Japanese call this makizushi. Rolls are made up of rice and nori (seaweed), with pretty much anything inside. Raw fish, crab and roe (fish eggs) are popular in Japan, but up north our rolls can include avocado, cucumber, cream cheese, or even mushrooms.

There are also plenty of variations on the standard roll model. Maki with rice on the outside is called yukiwa-maki, while hand-made cones are deemed temaki. Futomaki are large rolls with two layers of nori, while gunkanmaki is a sort of roll/nigiri hybrid that features slices of raw meat wrapped in nori and sushi rice. It’s enough to make your head spin!

This next bit is for all you health nuts. In 2011, Japan earned the distinction of having the highest life expectancy in the entire world at 83 years of age. Apart from their cozy island lifestyle and high tech gadgets, what do they have that we don’t?

Well, for one, their cuisine! Though Japanese folks tend to eat sushi a lot less frequently than we do, it certainly doesn’t seem to be making them unhealthy. Some students may be hesitant to eat that extra slice of ebi between classes, but it turns out that sushi has a ton of health benefits for us, too.

For starters, all you celiacs will have no trouble with most things served at a sushi bar — sushi rice is gluten free, and sushi is easy on the digestive tract because of this. The other main upside is that fish is very low in calories: most white fish has less than 100 calories per 100 grams, while chicken breast clocks in at 172.

Because almost all sushi is raw, there is no oil or deep fried gunk to worry about clogging your arteries and lower bowels. On the other hand, if you’re craving a little more grease in your life, you’re in luck: on this side of the Pacific, deep fried maki is a popular option.

When looking for the best sushi in town, the key is freshness. Japan is great at this: their fish markets are teeming with live fish being carted around in barrels waiting to be purchased and served that day, raw or cooked. The fish used for sushi should be so fresh and well-cut that it melts in your mouth.

Believe it or not, by putting those well-trained googling fingers to work, making maki sushi at home could be a reality tonight — and, since most recipes don’t require cooking, it’s also dorm-friendly.

You’re going to want to chop some long, thin strips of your veggie of choice. I suggest cucumber or carrot because they’re cheap and easy. Add some faux crab meat or fish to complete the package.

Your shopping list should also include sushi rice, rice vinegar, nori, and a bamboo mat to roll your delicacy. The latter should be the fanciest of the bunch — after all, you want it to last you for years of homemade sushi dinners.

Rinse the rice until the water runs clear, then cook it according to the brand’s instructions. Transfer it to a bowl and add some rice vinegar, along with salt and a little sugar to taste. Put down a piece of nori on your bamboo mat, and layer it with some rice. Leave a strip of nori bare of rice on one side and dampen it with rice vinegar so the roll will seal up. Add your fillings, roll it up and, ta-da! A tasty and healthy maki roll that’s all your own. Mom would be so proud.