Sushi Rolling
Comments(11) 
I’ve been yammering on and on about making my own sushi for awhile now. I got around to trying it the other day. I thought it went fairly well for a first time attempt. But I’ve got to say – that sushi rice sure is sticky.
Somehow I managed to get it everywhere. It seems to stick to everything except the nori. I finally wrestled enough of it down to make an inside-out teriyaki tofu, avocado and cucumber roll. After all that effort, the least it can do is be tasty and it was.
Sushi rolls may look easy, especially after years of watching sushi chefs deftly whip them out. But it’s not. It takes practice to make them look nice and presentable. My technique especially needs a lot of work and probably a little less rice and bigger/more pieces for the filling would help as well.
I’m already looking forward to the next round of sushi making. I’m hoping to pin down the rice next time without too much effort or mess. We’ll see.
Keep a bowl of room temp salted water nearby and dip your hands in it repeatedly! Also, plastic wrap is your friend…
But Yay! keep trying!
yay sushi! i’m so excited to finally learn how to make this at a vegetarian cooking class i’m taking. :D
Poookie – Salted water and dip repeatedly. Yeah, I didn’t do that, no wonder. Thanks for the tips! I’ll be using them next time.
veggievixen – That’s great! Maybe I need to take a class too. :-)
I am FAR from an expert but another thing to keep in mind is to not overstuff the roll. Yours look great!
I really admire people who aren’t averse to tackling something a little more complicated in the kitchen! I tend to keep it pretty simple. These look great to me!
That sushi looks amazing for a first time! I still haven’t tried an inside out roll..
Ooh, I haven’t tried an inside out roll, but my nori on the outside rolls are pretty good – I love rolling sushi! And you did a pretty awesome job for first go. I second the water in a bowl tip.
oooh I love sushi. I made it once before and have been meaning to again for quite some time now. Thanks for the inspiration! and the teriyaki tofu combo sounds delish!
Ooh, thanks for this. I am inspired to make some vegan kimbap now!
Yum, I love sushi!
Lukewarm salted water is definitely key for keeping rice manageable–it will stick a bit–and I like to use really over salt my water.
Also, as Poookie stated, plastic wrap is your friend, but Poookie didn’t mention what you do with it. Wrap your bamboo sushi mat completely in plastic wrap so that your inside out roll peels off easily. Also, sprinkling sesame seeds, ground sunflower or pumpkin seeds, or dulse flakes to the outside of the roll keeps it from being to sticky and hard to handle.