After you have created your ingredient rich slab. It is time to roll it up. I like to compare this process to rolling up a sleeping bag for camping or a winter coat for summer storage. On a much smaller scale of course.
Using your fingers to hold the bits inside you will need to turn the front edge over the ingredients (stuff) and then it is time to tighten. After you have rolled up your stuff you will need to utilize the mat. You will notice a bit of extra nori at the top edge of your roll. Dip a finger in ice water and "paint" the nori edge with the water. This will allow it to stick to the roll. Continue to roll the roll until it has rolled over the nori edge. Now you will need to make sure it is sealed. 
There is a scene from the movie The Big Lebowski where Jesus is polishing his bowling ball. This motion will be used by you to tighten and seal your roll. CLICK THE LINK if you are not aware of the motion I am speaking of.

Remove the roll from your mat and set it aside. 
Make as many rolls as you have stuff for. 

This is simply the best way to make sushi. <br><br>Melton taught me this method one evening, and i've been hooked ever since. <br><br>And one night he even brought me some to work. <br><br>I &lt;3 Melton.
<p>It's quite like to roll a joint. </p>
There's actually a really easy way to slice mangos. Here's a video I found that shows you how to: http://www.youtube.com/watch?v=lvLdPjpELyU
favorite food ever! must try this.
Yes you must.
This is still simply the best way to make sushi.
Remember sushi rice is named calrose, and ussualy is a short grain rice. <br>You must wash it till water comes clean to remove all glutten on it to make it sticky not gooey.
That and the best sushi rice is ate at corporal temp even if it went on the fryer.
Great Ible! I've been making sushi at home for several years, and I too started because I was tired of spending so much money on it. My two favorites are Salmon Nigiri, and Crab/Cream Cheese/Avacado Maki. <br /> <br />Just seeing your instructable makes me want to go make some right now!
you sir, have made my day...and it's only 8:30 AM!<br><br>This has to be one of the easiest to follow sushi recipe i've seen.<br><br>I do have one question, is there a visual difference between tuna and salmon? (I apologize if this is an obvious question, I'm partially colorblind, so I can't tell if there's a color difference)
Salmon does tend to have stripes in it. They would appear as white to a color sighted person. Naturally Salmon is orange and Tuna would be a bright Red or Magenta. Hope that helps.
Next time my best friend and I feel like some sushi, I will definitely be doing this instead of dropping $50 at the local sushi bar. <br> <br>Thanks for writing a clear, concise and easy-to-follow instructable!
Good... <br>but That's not the Sushi... <br>That's Kimbob... <br>
Thanks for the instructable.
Thank you for reading it!
Nice job! I love making my own sushi too. Asian markets have a powder you can buy, to flavor the rice after it has been cooked. I always add the powder and a little bit of rice vinegar. <br><br>Also, I like to cover my rolling mat with plastic wrap. I find it easier to roll the sushi and less clean up. Especially with inside out rolls.
Nice tutorial :) I've made it at home a few times, and the vinegar thing is a great suggestion. <br><br>Added ideas: I like rolling sticky-side out sushi in black or regular sesame seeds -great with the tuna.<br><br>I like the frozen fish idea too - I'll keep that in mind the next time I don't want to run to the expensive store and search for fresh sashimi grade tuna and just keep it stocked in the freezer for when I have a hankering.<br><br>BTW - imitation crab stick is not crab legs-just sayin :) I hate the stuff though, so I'm biased.
That is why it is listed as crab like substance in the list of ingredients.<br>
Inside out style is actually with the rice on the outside; it's called uramaki.
After reading your comment and googling &quot;inside out sushi&quot;, I have edited my ible. Thank you for letting me know I was making it in the more traditional way.<br>
I like it better with the nori on the outside, myself; rice on the outside = sticky fingers. Now, 'scuz me, I have to go and download your 'ibble. You have all the directions I need to avoid my own $70 sushi restaurant tab. : )

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Bio: Just a dude who is somewhat crafty, sometimes.
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