I guess the only rules you need to comply with are:
- Spreading just enough rice on the paper so that it just covers it. If you put too much it just overpowers the ingredients in it.
- Make sure you always keep your hands wet so that the rice doesn't stick.
- Wet the roll to seal it.
- Cut your vegis really thin. Everything should be matchstick size. You don't need as much as you think!
- Wet your sharp knife before each cut.
- If you're going to do an inside out roll cover the bamboo roller with suran wrap first.
We used:
- sushi rice
- carrots
- cucumbers
- avacado
- cream cheese
- shrimp tempura (from costco)
- wasabi
- ginger
