I’ve recently taken up making sushi at home to save some money. Salmon, Krab, and Tuna. These were the first rolls I was proud enough to post as most have fallen apart in the past!

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1. I don’t have a roller? Yet (one of the bamboo things that restaurants use to shape rolls) these were just rolled up and wrapped & tightened in some plastic wrap.

   I air fried the salmon and tuna then chilled them in the fridge for a bit. I made little mixtures of fillings with some Kewpie Mayo and a little bit of Furikake. I’m not quite to the point where I’m using raw fish yet, but I think I’m going to give it a try here soon.

   Everything was from WinCo except for the Kewpie and Furikake.

   I’m still trying to get the texture and thickness of the rice down- it’s been turning to mush rather than staying firm. Getting the mixture of everything for the rice down has been more challenging than I expected.