They came out much better than expected.
I have to say I need sharper knives though. I really had a tough time slicing the avocado properly for the lineup on on top.
On a different note,I did finally get a bamboo mat so making sushi this time was a bit different. In my honest opinion, I had tougher time making the rolls as tight as I used to make them without the mat. I am thinking I will probably watch some more videos on how to do it with the mat. A lot of sushi chefs praise the use of the mat for rolling and I have the suspicion that I might be doing it wrong, that is why I am having a harder time rolling them with it.
In any case, sushi is much easier to make than most people thing and if you haven't tried it before, I highly recommend doing it. It's really interesting to test out all of the combinations one can make with 5-10 different ingredients.
For these sushi rolls I used :
- Smoked salmon
- Crab rolls
- Cream cheese
- White sesame seeds
- Black sesame seeds
- Sushi nori seaweed sheets
- Sushi rice
- Rice vinegar
* I love sushi with raw fish, but I don't use raw fish at home because I don't trust the sources where I can buy it from. However, if you have a good supplier, by all means, include raw fish.
As garnish I used ready made pickled ginger, sweet soy sauce dipping sauce, spicy mayo, wasabi. Most of these you can find in any big grocery store in the Asian food section.
Considering I made the traditional for many Japanese restaurants ginger salad and miso soup, the experience was much like going out to our favorite sushi place.