Saturday, January 12, 2013
key ingredients: sriracha, mayo, avocads, tuna [fresh or in a can - i prefer the cheap nonperishable kind], carrots, and cukes. oh yea and seaweed. prepare your shit.
place stuff on the rice. i have ocd so stuff gets aligned very nicely, but once you roll up the sides, everything shifts. just dont place your stuff more than one layer deep and over half the seaweed. here again you should reference a sushi chef. or the internet. or a sushi manual. roll the mat into a u-shape and squish the bottom [with rice] up to the top of the rice [just below the bare seaweed]. wet the seaweed and flop it over the top.
since i have an inability to make round sushi [and moral/ethical/obesessive qualms about lumpy oval sushi], i make mine square. even though above it looks kind of trapezoidal. its not. honest. i find it much easier to squeeze the sides [evenly but not with ridiculous pressure - you dont want flat sushi] and then dump the roll 180 do square off the bottom sides.