Sushi Roll

Today was the day for me to learn how to roll sushi.  Let's just say it is going to take more than a day for me to ever be a master at this art.  I was not anticipating my lack of skill in this area.

I started out slow with a cucumber roll.  Made the rice, peeled the cucumber, and set up the seaweed on the bamboo rolling mat.  Unfortunately, the seaweed I bought was in little strips and not the normal sheets used to make sushi.  That was my first problem.  My second problem was that I was utterly horrible at rolling the sushi.  Please refer to the third picture below for evidence.

I decided to try a spicy cucumber and avocado roll, which turned out a little better.  Still quite lopsided and messy.  I found that you need a very sharp knife to cut the roll.  My knife kept tearing the seaweed.  It really wasn't all my fault!

Cucumber, Avocado, Sesame seeds, and Spicy Sauce

I was also supposed to make a sweet sauce to go on top of one of the rolls from soy sauce, sake, and sugar.  The recipe said to boil until most of the liquid has evaporated.  Well, I guess I went little beyond that point because now I think my pot is forever soiled by this failed concoction. Looks like its new home is under the sink with the rest of my cast offs.   

I continued making more of the spicy cucumber avocado rolls to put aside for Drew to try later.  Here was my best one. 

 I'm still not sure it was worth the trouble when we have the 100 Yen ($1) sushi place across the street.  I did want that sweet sauce to work though, so maybe I'll work up the courage to try again.  I just can't ruin another pot!