Reviewed: Mar. 16, 2005

I never would've dreamed making sushi..it seems so mysterious and sophisticated. But after reading rave reviews, I jumped right in and was very happy with the outcome. Initially, I thought that 6 tsp of rice vinegar was too much, but after the rice cooled it was perfect. Next time I will add sesame seeds to add a little flavor. What makes it even better, is having miso soup and green tea..yummy!

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neb123

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Reviewed: Feb. 20, 2005

Delicious, and much easier than I thought sushi would be to make. I used a thin layer of rice as suggested by other reviewers, and served them with wasabi soy sauce. One warning: pay a little extra for good sushi nori. The cheap stuff is incredibly fishy smelling, and overpowers everything else.

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KRAEZDAY

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Feb. 18, 2005

I absolutely love sushi, but this was my first time making it. I couldn't believe how great it tasted. Great recipe.

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KYLIEB02

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Reviewed: Jan. 27, 2005

I love this sushi recipi! it is simple to make and quick. i made this for new years and it was a big hit! People who would never eat sushi because it is "raw fish" tried this and liked it because of the smoked salmon. this is a great recipi!

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Leah

Cooking Level: Intermediate

Living In: Apple Valley, Minnesota, USA

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Reviewed: May 5, 2004

BC salmon works wonderful here! Give it that Canadian Fresh Taste that American fish don't have.

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SUPERESC

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Reviewed: Jul. 17, 2003

i didn't actually make this roll in particular, but i used the suggestion for the sushi rice! It was -perfect-

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bhappe

Cooking Level: Expert

Living In: Beaverton, Oregon, USA

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Reviewed: Jan. 26, 2003

I have a tip from a japanese friend of mine: before add the vinegar: heat it with two teaspoons of brown sugar until the sugar is melted (around 2-3 minutes) let it cool a little (3 minutes or so) then add to the rice, the result is great, it enhances the flavor, and the best part is that the rice is easier to gather.

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PATITO

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Reviewed: Jan. 19, 2003

My husband says it's the best homemade sushi he's ever tasted. I'm giving this five stars because the consistency of the rice was perfect (in the past, I had never heard of soaking the rice beforehand). I will use rice portion of this recipe again to make other types of sushi. Thanks for sharing!

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naludson

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 13, 2002

A great roll to try is smoked salmon, cream cheese, wasabi, and avocado. Additional ingredients I use are cucumbers, carrots, peppers, beets (add some pretty color), and tofu.

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LESLEYLESLEYLESLEY

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Reviewed: Feb. 24, 2002

Another variation is to make the rolls inside out; you spread the rice all over a piece of nori, flip it over onto the mat lined with plastic wrap, place the filling directly on the end of the nori, roll up while every quarter turn pulling the plastic wrap tight, and then sprinkle with sesame seeds before cutting! Very beautiful!

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NIKKI_TYLIE

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Reviewed: Jan. 9, 2002

Try to put as little rice as possible on the nori - thin layer just barely cover the nori, add more fillings. Press the rice onto the nori sheets with slight wet fingers and add more fillings. This will make sushi roll more tasty and presentable than the picture show. Crab meat stick & egg omelette can be used as fillings.

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