Norimaki (seaweed roll)
Hosomaki or Teppo Sushi (samll roll)
2 cups seasoned rice
3 nori
Kanpyo
Oboro
Watercress
Tamago yaki
Cucumber strip
Shibi (ahi)
Cut nori in half. Put sudari (bamboo mat) on a cutting board. Place a layer of rice (about 1/4 cup) on nori and put kampyo, then roll it. Cut into pieces. Put oboro into the next one and roll. Make 4 other rolls with the other ingredients. Skewer one piece each of the various rolls together.
Norimaki (regular or medium size)
Place 1 sheet of nori on bamboo mat, spread rice evenly about 1/2 inch thick. Place flavored ingredients; kanpyo, shitake mushroom. fried eggs (tamagoyaki), oboro or unagi (seasoned eel), shibi (raw tuna) if desired, and greens at one end. Roll up tightly. Cut into 3/4 inch pieces.
Futomaki (Fat or large roll)
2 nori
2 cups seasoned rice
Shitake mushroom
Watercress
Tamagoyaki
Kanpyo
Oboro
Place 2 nori on sudari (bamboo mat) and spread a layer of rice. Place all 5 ingredients in a row about 1 inch apart and roll. Cut into crosswise slices.
California Roll
The California Roll is my favorite, and it's fairly simple to make. Place 1 sheet of nori on bamboo mat, spread rice evenly about 1/2 inch thick. If you want your sushi inverted, place the rice on the mat first, then add the nori on top. Place flavored ingredients; Crab meat (or imitation crab meat), and thin strips of avocado. Roll up tightly. Cut into 3/4 inch pieces.
Some people prefer to mix the crab meat with a little bit of mayonaise (similar to a tuna fish sandwich). You should only do this with real crab meat, not the imitation stuff. You can also sprinkle sesame seeds over the top of the sushi. The california roll is best served with wasabe.
