Lovely. Keep going bossy baby.
I’m on my way. My favourite asian shop is in the same house as my dentist and he changed my date due to a water dammage in his praxis. So by the time I got the special sushi stuff I had eaten up the Avocado, cucumber, most of the salmon and what ever toppings. 
As soon as all ingredients actually are present here at the same time I’ll start my first endeavour. Whether the result will be photogenic and make it in here is to be determined. Or maybe I’ll just be so glad when it’s finally done that I eat them all up before remembering to take a photo.
What ever, do keep inspiring me until I finally get to it.
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@curley, Obaasan (Japanese oma or nonna) says to keep a bowl of water, with plenty of rice vinegar mixed in, next to your rice bowl. Dip your hands in (including between fingers) and gently shake off the excess, then pick up and shape your rice. Stops it sticking. The best time to shape it is when it has cooled to blood temperature. As it cools, it gets drier and less sticky and harder to shape. Good luck!
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yeah, that bit I already know - the longer one stalls to do the necessary shopping the more time there ist to read about it - I wonder if the blood temperature rises the more hassle it gets and for the last bits you have to cook the rice again 
Blimey, I made sushi!
That was fun. I had a look at this first on the internet and decided if I get the rice right I’ll be fine. (Did you know that a sushi chef apparently studies 10 years and cooks rice for 3 of them?). I guess a sushi chef would not have approved mine but I was able to work with it and I ate it happily.
I went for both versions, the rolling and the temari and yes, correct, rolling is a lot quicker. I even did one roll without nori, just rice and filling and covered them in sesame. Half of them fell apart and therefore didn’t make it on the photo. Maybe if they had been warned … ?
I was so busy using this, that and the other that when I had made about 30 pieces I noticed that my avocado was still untouched. Ah well, everybody does avocado sushi, right?
I did not dare using raw salmon and tuna - which are my favourites at the sushi-place - but actually bossybaby mentioning having used smoked salmon was the reason I even thought of trying this myself.
So here it is, my first sushi. And I ate them before I post this because I expect the question “did they all keep their shape?”. Yes they did, only the rice-stuffing-only-survivors were a bit difficult to pick up. And yes, I ate them with chopsticks.
Thanks for that input bossybaby, I owe you one. Next time I might make them a little smaller, more elegant.
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They look perfectly elegant from where I’m sitting.
I’m overcome with Kuchisabishii (Japanese for ‘my mouth is feeling lonely’)
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Thank you very much! I guess a compliment in Japanese is the best a beginner’s sushi can receive 
I was gonna have pickled ginger and edamame with them but I simply made too many to add anything more to the meal.
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Wow! Those look perfectly edible and wonderful. I don’t often get sushi-grade tuna, so smoked salmon is my usual fallback in deepest darkest mittel Europe. Next time I’ll try uramaki (rice on the outside) sushi, if just for the pretty look of the assortment. Nice work, curley.
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I like them because I used no nori (in recipes they do).
I must say though, the ones I used nori in wern’t bad at all. Very different from how they taste at the sushi restaurant. Maybe the ones I had were thinner.
I love nori, but it really benefits from being toasted over a heat source before you use it. Makes it more savoury and crispy, so it doesn’t taste grassy or become gummy when the damp rice hits it.
Yesterday’s neglected Avocado demanded an appropriate gig so I thought I pull the Asian theme through this week-end.
A broken rice paper did not stop me and actually I think I will half them purposely in future as the summer rolls look prettier (imo) and are easier to eat as well.
The avocado can’t complain about lack of spot-light. Sorry I’m not good at taking pictures.
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