Sushi: The Basics and the first Specialty Rolls

I don't really have updated pictures of the sushi skills I have been working on for a while. The last picture I took was of the California rolls four years ago featured in the first blog post.

I had my friend L!zerd take some fancy pictures for me. I hope to print these out and try to get a job at a sushi place. I think this shows I have a little passion for the cuisine right? :P

California Roll

Imitation crab, avocado, and cucumbers.

Eel Roll

Grilled eel, avocado, and cucumbers.

The Bear

California roll with baked Salmon. 

Topped with spicy mayo sauce, roe, and green onions.

The Polar Bear

California roll with baked Salmon. 

Topped with mozzerella cheese, spicy mayo sauce, roe, and green onions.

The rolls were a lot easier to make than I thought they would be. The Bear and the Polar Bear are very similar. The foundations of both are simple California Rolls. I put the toppings on and then baked both for 350 degrees for about 15 minutes. Then under broil for 3 minutes (watching it closely of course!).

The only difference between the two is the cheese, which surprisingly, made it delicious! There's nothing more beautiful than getting that long and hot delicious cheese string when you pick up a sushi piece. The stringy-ness of the cheese added something new to the usually soft texture of the sushi. I will make this again. (:

My taste-testers said it was like what is served in the restaurant. This definitely indicates that I improved since I started to make sushi. (: I hope to make other familiar and popular specialty rolls next time, like the Dragon Roll or the Tempura Roll. Pictures and experience will definitely be provided!