Food rolled up

The first time I had Sushi was only 3 years ago. Now I love it and could eat it every week, except going out for it means spending at least $60 or more depending if it is all you can eat, and I typically leave still hungry. Hopefully once Jenn graduates from Physiotherapy school and I become Mr. Mom we will be able to go out for it more often. Until then occasionally I become Masaharu Morimoto and make it .
My parents got me a sushi cook book for christmas and it gives a good description on how to make proper sushi rice. It essentially requires you to boil equal parts of water and rice for about 10 minutes then letting it sit for an additional 20 minute. Then you take the rice out of the pot and place it in a big bowl and pour a mixture of rice vinegar, sugar and salt over the rice while fanning it so the mixture coats the rice but doesn't make it too mushy. This is a very important step because unseasoned rice means the sushi will taste pretty bland.

We made some California rolls (avacado, cucumber, crab) and philly rolls (cream cheese, green onion, smoked salmon) the first time. We also made what I call a dragon roll (California with avocado on the outside) and salmon sushi. Nori is the paper like black sheets that wrap up the ingredients allowing the sushi to be rolled up. Putting the Nori on the outside allowed us to make the sushi pretty easily. Mise en place is very important once you are ready to start rolling.

I think the output turned out pretty good. It all tasted great but their is still lots of room for improvement. For comparison is a photo of Jen and mines favourite sushi place large boat sushi platter.

Yeah their is tones of room for improvement looking at this picture.