We LOVE this recipe. I, also, use less rice than shown in the picture and more fillings. I, also, wet my fingers when spreading the rice, and wet a VERY sharp knife every other cut or so. A bamboo mat is a must have. I wet the outside and inside of the nori (where the two edges meet when rolled) to help it stick even better. Then, I wrap the whole roll, before cutting, tight in plastic wrap and refrigerate for about an hour. This seems to help the rolls stay rolled and all the flavors to completely blend together.

Reviewed On: Dec. 20, 2009

Good soup with some easy changes! I, unfortunately, didn't read the reviews suggesting to use less broth (I substituted chicken instead of veg.). So, I added a full bag of frozen corn (16oz), a pound of ground turkey, an extra can of black beans, and a can of southwestern diced tomatoes. I love chili powder and cumin, so I added an extra teaspoon of each. I was also bad and added a 1/2 tsp of salt. I let it simmer for about an hour to condense it down a bit more, too. Even though it was still a little too runny, it tasted awesome!

Reviewed On: Oct. 21, 2009

Every so often we like to have a sushi night and I decided to add this to the menu. Everyone LOVED it! It was very easy and inexpensive to make, yet looks and tastes so luxurious! We look forward to having it again (sooner than later)!

Reviewed On: Oct. 18, 2009