This recipe is seriously just as good as the pricey restaurants and SOOO much cheaper. We spend $50.00 for my husband and I each time we go out. Sushi is my absolute favorite thing in the whole world. For first-timers, just so you know, you roll the sushi with the bag/mat like an army tank's tread- don't roll it into the sushi! ) AND I didn't use a bamboo mat- large ziplock bags work great, you'll be surprised. Roll the sushi nice and tight so the insides don't fall out, especially if you do an inside-out roll. Keep your fingers and knife dipped in water often to keep the rice from sticking. I suggest you rinse the rice several times until the water is no longer white or super cloudy. Just so you know, I actually used long grain rice (its what I already had in the cupboard) and it worked out very well. Delicious! Tastes like the stuff I pay $7+ for at the grocery store or restaurants, but at a major fraction of the cost. I even chopped up a fake crab chunk into tiny bits, mixed in 1.5 tbsp mayo (miracle whip, really) and a dab of wasabi, used it with the avocado strips, and made another set of inside-out rolls. Then I made the inside-out version, using sesame seeds to keep the rice on the outside from sticking too much. :D I made these with california style ingredients: a slice of fake crab, cucumber, and avocado. This recipe for sushi is perfect! I had some doubts that it'd come out anything like the kind I've bought before, but after adding the rice vinegar/sugar mixture to the rice, and I caught a wiff of the authentic sushi roll smell, OH! I could hardly believe it. Serve with soy sauce with a little wasabi mixed in. And when making the rice I add salt to the water instead of adding it after the rice is cooked and I don't put any sugar in it when I add the rice vinegar. I usually cut them into 8 pieces, otherwise they're too big. I store it in the fridge, take it out and roll it just like that.
And make sure when you're spreading the rice on the nori that you leave about a half inch at the end without rice so that when you're tightly rolling and almost at the end, you can wet that bare edge slightly with a little water on your fingertip. Also, I spread a VERY thin line of wasabi on the rice before I put on the avocado etc.
Go to a Japanese grocery store where you can buy frozen salmon, tuna, roe, etc. I don't like to flake the crabmeat (it's better when you buy the long thin strips - it's more like at the restaurants, easier, and less messy). You can make them with only one item rolled in or combine items in the rolls. I've made these for years and I love them. So the nori would have a clean cut edge (not torn/jagged). She folded up the wet paper-towel and dabbed each side of the knife blade to make it wet.before cutting each individual slice. WHEN SHE CUT THE SUSHI ROLL> She used a serrated knife, and a water soaked paper-towel. I always make mine with crab, cucumber, & egg.) My husband lived in Japan for 6 yrs and he likes his sushi with crab, lettuce, and mayo. She taught me that in her neighborhood, a california roll had 3 color components, White/red (the crab), green,( cucumber or avocado) and yellow/orange, (roe, carrot, or she used scrambled egg strips). She just smiled at me when she saw my bamboo mat and said "No one really uses these at home in Japan." The foil is easy enough, and no cleaning! Just throw it/recycle it. Also, my japanese neighbor, (originally from Tokyo) always used Heavy Duty Foil instead of a bamboo mat to roll her sushi. It seems the seasoned rice vinegar has enough sweetness on its own.
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