How to make sushi

Okay! You're here because you want to learn how to make sushi, but you're feeling a little nervous.

Check out this video I recently posted on how to make an inside-out roll or yukiwa-maki. The most popular of these is the California Roll.

If you're looking for sushi ingredients and aren't close to an Asian supermarket you might want to try a sushi kit.

Here are a few tips I've learned over the years (and gathered from my friend Andre who lived and rolled sushi in Japan).

Take it Easy!

Trust me when I tell you that your first attempt at rolling sushi is going to be far from perfect.

My first attempt at making a kappa-maki (cucumber roll) was a very tasty disaster. I stuffed far too much rice onto the nori which caused it to split when rolled.

The point is to have fun and practice, practice, practice!

Raw Seafood Not Required

If you feel nervous about working with raw fish at home and prefer to leave this aspect of making sushi to the experts - don't worry!

For myself, I make good use of fresh vegetables, cooked shrimp and "fake" crab meat.

Keep it Moist

Sticky rice is much like burrs in a briar patch. I've found it on the bottom of my socks, stuck behind my ears, and even on my poor cat's tail.

When handling your sushi rice always keep your hands moist (not dripping wet). As well make sure you moisten utensils like your sushi knife.

Don't Overstuff

I'm not talking about overstuffing yourself on sushi rolls. Spread your rice evenly over your nori and avoid the temptation to use too much rice.

If you do, the rice will split the seaweed and may come squirting out the ends.

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