I picked up some of the recipes I recommends. I personaly picked them because each recipe is very helpful in its own way. Here they are:

How to Make California Rolls without Tobiko: Some people don’t like California Rolls only because they have tobiko on them. You can do without tobiko and still make fabulous California Rolls. The video shows you how.

How to Make a Rainbow Roll: If you want to make sushi like a pro, you have to learn from a pro. Chef Joe Kim does a great job of demonstrating how to make a Rainbow Roll with some useful tricks.

How to Make Oshizushi or Pressed Sushi: Oshizushi is a lesser known sushi, but I like this type of sushi as much as nigiri or rolls and it’s easy to make.

More Sushi Recipes Available at www.MySushiSet.com

It’s pretty interesting to see how an avocado turns into a caterpillar roll. The most difficult part is of course, slicing the avocado thin. The final touch makes all the difference. No instructions from the demonstrator, but by seeing the process, you get the idea. What kind of sauce was used? I would guess oyster sauce. That’s a lot of avocado vs. rice. You’ve got to love avocado.

Futomaki or fat rolls are typical picnic or potluck item in Japan. As I was growing up, I was not a big fan of futomaki. I just like the other type of sushi better. Futomaki is heavy on rice having twice as much sushi rice as nigiri. Only two of these rolls would make me full.
Mame Nori is something I haven’t heard of and I’m not sure if they are readily available at your local Asian grocery store. It has a nice color to it. In general, pickled gourd is used for futomaki and this may not be available either. At least I have not seen them here in Oregon. So what do you do? Improvise! Typically, a thin sheet of cooked egg is used for the liner. Instead of gourd, I would use imitation crab, avocado and cucumber.
There it is. Sustainable and no fish are killed.

Lovely Jane demonstrates how to make candy sushi. If you’ve been in Japan you know that many restaurants display what they serve in a showcase window. The dishes in the window are for display only and they are made of wax, but they look so real, you can almost taste them. Imagine a 3D version of the menu from Denny’s or Shari’s restaurant. That’s basically what it is and I had always wondered how they were made and later I found out that they were made by professional food artists. It’s a fun way to make a living I guess.
The candy sushi made from unknown substances look surprisingly real… the texture and all. Way to go Jane!

There are many video tutorials out there on how to make California Rolls, but I like this one because it covers some hidden secrets that are not mentioned in the other self-made-videos. Here are the takeaways.
Wait until the sushi rice is cool because nori falls apart easily if the rice is hot. Unless you are a sushi novice, you want your nori to be crispy when you put your sushi in your mouth. Nori absorbs moisture very quickly and when it does, it changes the texture and become soggy. This is why Benji’s advice (I believe that’s the name of the video host) on using cold rice is very important.
The second takeaway is using Japanese mayo. For those of you who haven’t tried Japanese mayo, you should. It is distinctively better and creamier than Kraft mayo or any other brands. It costs more of course, but your money will not be wasted.
The third takeaway is using the right amount of sushi rice. If you are making sushi rolls for the first time, my guess is that you will end up using too much rice. The result is fat rice rolls. Now about the red tiny eggs… Tobiko is actually flying fish eggs, not salmon roe. Salmon roes are in a sack with bigger individual pieces.

Benji consciously doesn’t care to know anything about what she doesn’t like and rightfully so, but she really knows what she is doing.