Reviewed: Oct. 3, 2002

It was very good, but I added toasted sesame seeds to the rice, approximately 2 tablespoons. It added a delicate flavour and texture to the sushi. Also, wetting my hands to handle the rice helped create an even layer.

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LISA42

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Reviewed: Jul. 17, 2002

This is a good recipie for sushi, however, I usually add a slice of cream cheese (put in freezer for 10 min to harden) and I leave the pickled ginger on the side with the wasabi. If you like spicy rolls, mix the krab with japanese mayo and sriracha chili sauce (avail at asian stores.) Its awesome!

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SNOWRIDER88

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Reviewed: Jul. 12, 2002

Very good.

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Cooking4TenOf Us

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 27, 2002

Good recipe, we made it without any seafood, it was still great. I had trouble with the rice and getting the rolls tight. It should say heat nori for 30 seconds. Also to press the rice on the nori with hands to make it stick together. I mean realy press it alot! We made it again with sald shrimp and the fake crab. yummmy! My husband did all the pressing. I will make over and over again.

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JEEPRIDER1

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Reviewed: Jan. 4, 2002

the hardest part of any sushi recipe is finding a bamboo mat... for a long time mine would come out bulky and uneven and generally not pretty. It's hard to roll sushi with just your hands - the nori rips if you press too hard and the roll coomes apart if not hard enough. The easiest thing to do if you cant find a bamboo mat is use a clean dish towel. To get the meat and other stuff right in the center of the roll, position it 3/4 down on the rice, rather than the center. Just some sushi tricks I've learned these past few years ^^

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