Reviewed: Jan. 7, 2009

this was... ok. I LOVE sushi but the rice was too sweet. And authentically, you don't put pickled ginger INSIDE the sushi... and! NO on the dipping it in teriyaki sauce and wasabi... gotta be soy sauce and wasabi. Nice attempt though.

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BusyMomma92607

Cooking Level: Beginning

Home Town: Yakima, Washington, USA

Living In: Missoula, Montana, USA

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Reviewed: Nov. 2, 2008

This was my first time making sushi & after reading the reviews, I really didn't think I would have any problems. First, the rice didn't absorb all of the water, next the nori didn't really change in texture after heating & lastly, after putting ingredients on nori & rolling, the ingredients sqeezed out the side & the roll fell apart. I was extremely frustrated.

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STEFANY21

Home Town: Louisville, Kentucky, USA

Living In: Austin, Texas, USA

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Reviewed: Oct. 12, 2008

first time i ever made sushi and it was very good and easy!

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Sarah

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2008

Cute idea but I thought I would note, this is not Sushi, This is Maki, Sushi is fish (raw or not) on rice, Maki is the name of the nori wrapped roll. We have been making Maki in my (half Japanese) family for years and for all the interesting ways you can cusomise it, why pay $12 for it? Thank you! this is a great inexpensive way to enjoy something wonderful and (depending on what you fill it with) healthy!

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Unspoiled Chef

Cooking Level: Expert

Home Town: Thetford Forest, Norfolk, England, U.K.

Living In: Katy, Texas, USA

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Reviewed: Sep. 22, 2008

I make sushi with ingredients I find in my refregerator also. This time, I used imitation crab, tobiko roe, avocado and canned chicken. I also used plain rice instead of sushi rice. I like this way for calfornia type rolls. Kids love to make sushi too.

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Michan

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 5, 2008

this can be california roll

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naomisweetheart

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Reviewed: Jul. 31, 2008

this is an awsome recipe i absolutaley love sushi !!!!!!!!!

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SEXY SUE CHEF 567

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

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Reviewed: Jul. 26, 2008

Wow, Easy and great, perfect recipie!

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jimmysam

Cooking Level: Expert

Living In: Sandwich, Illinois, USA

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Reviewed: Jun. 15, 2008

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!

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Samantha

Cooking Level: Intermediate

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Reviewed: May 5, 2008

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!

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DaDoubleJs

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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Reviewed: May 1, 2008

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.

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calebbear

Cooking Level: Intermediate

Home Town: Greensburg, Pennsylvania, USA

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Reviewed: Apr. 24, 2008

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, sticks together right and tastes the same for much less the price of 'sushi rice'. Once I've rolled mine I brush with sesame oil and sprinkle sesame seeds on.. soo yum!

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racincake

Cooking Level: Intermediate

Living In: Copenhagen, Hovedstaden, Denmark

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Reviewed: Mar. 30, 2008

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!

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JEMOWRY

Cooking Level: Intermediate

Living In: Bremen, Ohio, USA

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Reviewed: Feb. 27, 2008

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!

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DENA

Cooking Level: Expert

Home Town: Terrace, British Columbia, Canada

Living In: Okotoks, Alberta, Canada

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Reviewed: Feb. 19, 2008

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!

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SCRAPPIN

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2007

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.

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AmberNicole

Cooking Level: Intermediate

Living In: Salem, Oregon, USA

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Reviewed: Dec. 9, 2007

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.

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Kristin Cragg

Cooking Level: Intermediate

Living In: Pasadena, California, USA

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Reviewed: Nov. 7, 2007

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!

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Mom_of_2

Cooking Level: Expert

Home Town: Kent, Ohio, USA

Living In: San Antonio, Texas, USA

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Reviewed: Oct. 29, 2007

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.

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Patty

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Reviewed: Aug. 2, 2007

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.

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