Tupperware seems to know how to advertise its products. Apparently produced by a creative team, this high resolution video is rendered with carefully coordinated scenes and soothing music. The sushi making process is made to look so easy. Of course, no mess is shown. Not even a kernel of rice drops on the counter – the perfect world scenario. Overdramatization? You be the judge.

Mr. Alton Brown did it again. If you want to enter the world of sushi making, this video probably covers it all. It is incredibly informative as well as entertaining. Alton demonstrates how to make sushi with all the key points on how to buy and slice sushi grade fish while giving you a history lesson on how sushi was born in Japan.

I usually let sushi chefs do all the work when it comes to making sushi as I don’t have much patience to learn, but other than nigiri, sushi rolls such as cucumber rolls or California rolls are pretty simple and easy to make. You can also be creative and make your own using whatever the leftover you have in your fridge. Avocado and cucumber are great ingredients to use because they create great combinations with many other ingredients. Imitation crab, fish cakes, egg, spam, you name it.

You don’t need to understand Japanese. Just watch the video. This young man’s creative improvisation is amazing at making sushi. If there’s a will, there’s a way. The PSP case seem to hold a little bit too much rice, but who cares. Look at the size of the mackerel. It’s a hungry man’s invention. Make sure and yell “Heierrr..” when you close the case. It brings out an excitement for what is about to reveal.

When it comes to making sushi, it’s always a good idea to learn from a pro. Chef Bob is very patient and walks you through the process step by step. He is particularly informative on how to roll sushi because that’s where first timers can go wrong. The sliced avocado and shredded carrots are beautifully prepared. The chef knows little things like that make a big difference. The next time you go to a Japanese restaurant, doggy bag some tempura shrimps. You can use them to make tempura rolls. It’s too hard to make tempura from scratch otherwise.

By Tony Fliven

There are several different kinds of food that fall under the all-encompassing category of what we as Americans refer to as ’sushi’. The most commonly known variety, that of makizushi is a long roll consisting of rice, nori and fillings that has been cut into 6-8 pieces. Nigiri usually consists of just a piece of raw fish over a chunk of rice. Sashimi is just a piece of raw fish.

Makizushi is normally divided in two varieties. Futomaki, or ‘fat sushi’ consists of a layer of nori on the outside, then sticky rice, then at least two different fillings in the middle. Hosomaki, or ‘thin maki’ usually is consisted of just one ingredient in the middle, usually a piece of raw fish, although vegetables and fruits may be used. If the nori is rolled up inside the roll instead of showing on the outside, it is called uramaki, or inside-out maki. This was first done because Americans did not like seeing the green nori on the outside of the roll.

Some of the most common varieties of maki rolls have sprung up especially to appeal and satisfy Western palates and cuisine. These are not technically considered to be authentic Japanese sushi, but they are very popular and can be very tasty.

The most common and ‘westernized’ recipe for maki rolls is the California roll. The California roll is usually made inside out and holds imitation crab, cucumber and avocado. The outside of the roll is sometimes covered with tobiko, or flying fish roe. The California roll is popular because it is seen as a ‘no-risk’ sushi, because it doesn’t have any raw fish. It came about from a Japanese sushi chef in Los Angeles in the 1970s who realized that the oily texture of avacodo was a perfect stand-in for raw tuna, which the original recipe called for. The California Roll is credited with spreading sushi’s popularity in the United States.

A common variant of the California roll is the Boston roll. In the Boston roll, the imitation crab meat is replaced with poached shrimp. The cucumber, avocado, rice and nori remain the same. Often, spicy sauce is added to a Boston roll, either in the roll on on the top.

A spicy shrimp roll is another variation on traditional sushi certain to appeal more to Westernized palates. It uses poached shrimp, like the Boston roll, but the shrimp is diced instead of whole. The spicy sauce is required now, and the avacado is replaced with sliced scallions. The spicy shrimp roll is usually made as an outside thick roll, but can also be rolled as a hand roll or a ship roll. It is on occasion topped with thinly sliced myoga.

Tuna roll is one of the simplest kinds of maki sushi to prepare. In Japanese, it is referred to as tekkimaki. It only consists of sushi rice, nori, and sashimi-grade tuna (raw tuna). The tuna roll is traditionally rolled up outside thick or thin, depending on preference.

Dynamite rolls are a different take on a traditional tuna roll. In sushi fusion, dynamite refers to something spicy. Dynamite rolls are tuna rolls with spicy mayonnaise drizzled over them. The mayonnaise is then burned with a chef’s torch.

The spicy tuna roll is a little less basic than the regular tuna roll. It is made with tuna trimmings prepared into spicy tuna mix instead of slices of tuna. Spicy tuna is made with tuna trimmings, scallions, chili oil, and some Japanese mayonnaise. The chopped tuna may also have cream added to it to make the consistency silkier. It is then combined with cucumber bits to make a traditional spicy tuna roll. It is usually rolled as an outside thick roll.

The Tijuana roll is served as an outside thin roll. It consists of thinly sliced yellow tail tuna and sliced jalapeno peppers. It doesn’t need any wasabi because the jalapeno is already spicy.

The spider roll is an especially weird looking sushi roll made with tempura-fried soft-shell crab rolled by itself. It is usually rolled as an outside thick roll with the legs sticking out.

The Michigan roll is a variation of the traditional spicy tuna roll that has smelt roe spicy sauce and avocado to balance the spiciness of the tuna. It is usually rolled as an outside thick roll.

Aside from maki rolls, another common kind of sushi is nigiri sushi. Nigiri sushi doesn’t always have nori, like the maki rolls do, and usually just consists of a piece of raw fish over a ball of sushi rice. Different sauces or seasonings may be used, but it is essentially just some kind of raw fish and sushi rice.

Tony Fliven is a blogger and internet marketer from Atlanta, GA. In his free time, he enjoys cooking and blogging about his efforts, especially dealing with how to make sushi.

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