Calling All At-Home Sushi Experts...
Please tell me where and what you buy to make your sushi at home, and share your secret tricks. Fresh fish? Nori? Good crab stick? Rice tricks? Rolling technique? Special rolls? Veggie rolls?
My only attempt involved cheap ingredients that produced edible, nicely-rolled maki, but certainly not something I'd serve to guests, or even bother making again instead of ordering out. The nori was too chewy and salty, the crab stick was funky, and I had trouble perfecting the rice without a rice cooker.
S.O.S, people...Save Our Sushi!
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