- You need special rice
- You need to condition the rice after cooking
- You need a sushi mat
- Proportions are critical
- You need a special technique for rolling
For the middle, I sliced and marinated some scorched-and-peeled red pepper filets in grated ginger, horseradish, garlic and sesame oil, and stacked them with some smoked ham, julienne of celery and mint leaves. I can't believe how easy it was to make totally tasty nori rolls. The JP doesn't permit soy sauce, so I started an attempt at a dipping sauce made with olive oil, siracha and horseradish, but it turned out to be totally unnecessary as the rolls went down great nude.*
I know these aren't beautiful, but they totally hold up as food, and that's a lot closer than the lore of the Sushi Ninja would have you believe possible for just winging it. Makes me want to try my hand at cataract surgery or watchmaking next.
*You probably thought this was going to be that's what she said, but no, it was just a comment about the rolls not needing a sauce. Cock. Double cock. Made you look at double cocks just now.