Awesome recipe! My husband and I love sushi, but it is so dang expensive to buy at the store. This was surprisingly simple to make. Thank you so much for this great recipe!

Great, easy to follow recipe. I added less sugar, about 2 tablespoons instead of 3 and used Cal Rose Rice (same as any Japanese sushi rice). Came out great!

I ROLLED THE RICE ON THE OUTSIDE AND ROLLED IN BLACK SESAME SEEDS ON SOME AND ROE ON OTHERS. TURNED OUT FABULOUS WITH SOME WASABI AND SOY.

I make these often, but more the korean style, wrapping strips of fried egg, cucumber, carrot, crab sticks and smoked sausage..I always use short grain rice- or pudding rice, its glutinous and sticks together right and tastes the same. Once I've rolled mine I brush with sesame oil and sprinkle sesame seeds on.. soo yum!

These were really good! The rice was perfect. I didn't used flaked crab because I think it's easier to use the "leg-style." Now I just have to work on rolling them better!

My Korean friend taught a group of us to make sushi. This is a good starter recipe, but it is too sweet. I use 1/3 cup regular vinegar, 1 Tbsp sugar and 1 tsp salt. Add just enough of this to the rice to make it sticky (so you may not use it all.) I also add toasted sesame seed to the rice. I have never heated the Nori or used a bamboo mat, and I've never had a problem rolling it. Use this recipe as a base, and change it to suit your taste. It's easy and your friends will be so impressed that YOU made it!

This is a great recipe! My children have really gotten into the process of making sushi. We have made this recipe exactly, but we have also added cream cheese and/or tuna. Next we plan on trying some smoked salmon. I find the seasoning in the rice a bit strong so I use a little more rice. Even my 4 year old likes this!

Great recipe I am a sushi nut! I could eat it daily. The only different thing that I do I pulse the crab or lox with a bit of cream cheese then smear in roll. I also like to serve it with plum ginger dipping sauce.

I used this recipe only for the rice of my sushi rolls. I thought the vinegar was way too strong, and there was also a bit too much sugar. I had to make a second batch of plain rice to mix with the sushi rice to dull the taste a bit. Of course, I'm used to sushi from Japan, which is a bit more mild than American sushi.

I loved this!!! I made everything as stated and I thought it was perfect. My husband thought the rice was a little sweet, so I will probably cut down on the sugar next time, and there will be a next time!

I was amazed that my kids ate these - AND they LOVED them! I gotta get a sushi mat, though, the towel trick I found didn't roll them tight enough.

A good take on the California Roll recipe. Left out the pickled ginger due to personal preferences, but otherwise everything was really yummy! Best served with Wasabi.

Perfect flavor, but keep in mind that with every batch of rice the absorbtion of liquid will be different. You should only add a little of the sushi-su mix at a time and taste the flavor as it cooks. Also, take into consideration that the flavor will mellow once cooled.

Delicious. My husband and I don't go out for sushi anymore - we make it better!

These are fabulous!! I will definitely be making them again. I also put red radishes into the middle and it was really good!