Rice

This was really helpful with the procedure, and mainly based on that recipe.

1. Rice
2. Water
3. Rice Vinegar
4. Sugar
5. Salt

 Washing Rice

Because the rice absorbs moisture fast, the beginning is all about rinse and dumping water.


The rice also needs to be clean too, so right now it is still quite mucky with the colour of the water, so repeating the water rinse + dump for some 5 times


And then now that it is nice and clear, this will sit here and soak for about half hour.

 Rice Dry

So after half-hour of soaking, the rice looks to form


And then it is drained for about 15 minutes


From there, it is placed into rice cooker with more cold water to cook. Alternatiely, pot method works too, but this time it was the rice cooker.

 Meanwhile

With all the rice washing and drying going on, Sushi Vinegar is made with combining Rice Vinegar, Sugar, and Salt. Sauce pan or microwave works, needed to save time here, so just put it together and microwaved this for 1 minute.

 After some cooking

This looks quite pretty after cooking through, now to mix in the Sushi Vinegar


According to guide, cutting through the rice to stop sticking and flipping to help cool

 Rice is ready!

Damp cloth over this until it is ready for use. Now that this is ready, things can be made.

 Foodies!

Avocado (Two different cuts), Crab meat, Spicy Mayo (Japanese Mayo + Siracha sauce), Sesame Seeds, Scallops in Spicy Mayo, and Salmon. The small little tin container top left is some rice vinegar + water, for hand dipping when handling rice.

Not pictured: Shrimp Tempura, they are sun bathing.

 California Roll

Inspired by this.
Nori Seaweed sheet, and then rice with a bit of sesame seed


The sheet is flipped over, then adding on the foodie stuffs of crab, avocado, and salmon


Using the bamboo mat, the roll is completed while keeping the fillings intact (and this is pretty much what happens with all the other rolls too).


Cut it up

 Basic Salmon Roll

Just a basic roll, nothing special, only thing is that it does not get flipped over like the other rolls.

 Chopped Scallop Temaki

Concept from here.

A bed of rice, plus the scallops.


From one corner rolled to another


Rolling it up could be nicer, but this will do for now. Next time they will be rolled good. At least for now when they are eaten it all ends up the same anyway.

 Dragon Roll

This is is totally done because of pictures from here.

Rice is patted on, then seaweed sheet flipped over, and then adding on shrimp and some Tobiko.


After rolling up, avocado to top it off.


And then cut, and then topped off again with sesame seeds

 Feast

Everything gathered together Also added some Tobiko/Flying Fish Roe/Caviar all over.

Not pictured: Green tea, Wasabi, and Sake.

HeavyMenace Wrote:I work at a sushi place and watch people making these all day. We don't heat or cook our sushi sauce for the rice and it's the same ingredients, maybe with different ratios. Get a condiment squirt bottle for your spicy mayo so it's not like a pile on top. Also if you cut your avocado halves at an angles they will end up in pieces which are all more of a similar size and shape. Try shredding the imitation crab meat thinner and mixing it with just a little bit of mayo before you roll it. Remember to let the sharp blade of the knife do all the cutting and not to apply much downwards pressure when you cut the roll.

Looks good for first try. At work we have a machine that flattens the rice out thinly and evenly on the seaweed, I think that's the only advantage they have over you other than daily practice.