roll your own sushi night

It came out pretty well but I made way too much rice for the amount of seaweed I had on hand. Plus the rice still seemed a teeny bit "crunchy" don't know if I didn't use enough water or if I didn't cook it long enough.

Also I ended up only making a couple of types of roll - the boys wanted lox, cream cheese and masago only pretty much. And the tamago was a big hit. I made one with tuna salad and sprouts that was delish too.

I never used the crab stick or the vegetarian stuff I bought and the Japanese mayo was a waste of money.

The easiest way to do it was the hand rolls and the gunkan (battleship) pieces. So we didn't need the rolling mat for either of those.