DIY Sushi - Maki Rolls

This issue of Food & Wine has an excellent three page article on how to make maki rolls. The recipes are by Masaharu Morimoto of Iron Chef fame and the instructions and accompanying photos are excellent.

Soupereasy and I did this as a team project, using a rice cooker for the rice (we used sushi rice purchased at a local Asian market) and then spread the rice out in a large pyrex roasting pan [rather than the recommended large bowl] so as to make it easier to season the cooked rice as directed.

We used flash frozen tuna and salmon from Costco, one fillet of each, and had a bit less than half left when we'd finished rolling the rice, fish, and julienned vegetables (cucumber, carrot, and radish) into the nori. We ended up with between 12 and 14 nori rolls, each of which yielded about six maki rolls.

Soupereasy had done this before -- although it was a while back -- so we weren't approaching this from completely inexperienced point of view. Even so, like crepes, the first one is always a little off ... but each subsequent roll was a little better-looking ... and the final result was very tasty, very fresh, very nicely seasoned sushi. And quite a bit easier to do than I had expected. My only wish was that I had thought to have a little sake in the house to accompany it.