I have had a couple of near successes using sushi rice and crayfish tails, but still, nothing that was good enough or “Minnesotan” enough to call a Minnesota Maki roll. I really was hopeful that I would be able to make a maki roll using wild rice, but it seemed just out of reach. Then I discovered soup rice—the little broken bits of wild rice that are added to soups and stews. Soup rice is just wild rice that has been broken into small grains. It's usually cheaper that whole grain wild rice, and is equally delicious. I have been using soup rice almost exclusively for the last couple of years, after finding a roadside stand just outside Bemidji, Minn., that sells it for 99 cents a pound when you buy more than 10 pounds.