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OT--- Anyone roll their own sushi at home?---OT

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  • nolaegghead
    nolaegghead Posts: 42,109
    I've done California rolls probably half a dozen times.  Stick with saltwater seafood - its generally safer than freshwater.  Sushi grade is not a regulated grade.  Basically, there are some freezing guidelines to killing parasites, but the main consideration would be the source of the fish.  Check out http://www.sushinut.com/

    I use a hair dryer to cool down the rice.  Making and rolling them is tricky at first, but the more you do, the easier/better they come out. Less is more (like a pizza). 
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  • nolaegghead
    nolaegghead Posts: 42,109
    maybe the link I added made the post not post.  Lemme try that.  http://www.sushinut.com/

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