<span class="bigPic"> <img src="http://img.fridgg.com/550w_18640000_75___c1.staticflickr.com/166/337221899_9f7a785bfe_o.jpg" alt="Boston Roll" /> </span> <p>This roll is similar to the <a href="http://sushiday.com/archives/2006/10/31/california-roll/">California Roll</a>, using shrimp instead of imitation crab. It's really good, and the tobiko adds a nice splash of color to the roll.</p>
This is one of the more well known rolls which can be found in a lot of sushi restaurants. This roll is very similar to the Unagi Roll. It’s so tasty! I absolutely love this roll. This (along with the Crunchy Shrimp Roll) is one of my favorite rolls that I have made thus far.
<p>Uramaki is the Japanese word for inside-out rolls. They are a little more difficult to make than maki rolls are. These are very similar to maki rolls, only with the rice on the outside instead of inside the nori. There are many types of popular uramaki rolls, several of which will be posted in the near future! So watch for them... they'll be up soon!</p>
Unagi (eel) is a great way for non-fish eaters to make the transition to trying fish. It is eaten cooked and usually teriyaki flavored, and has a subtle fish flavor. This is one of the more traditional rolls that can be found in most sushi restaurants. Unagi can be found frozen at Japanese supermarkets. Makes
This roll is pretty much a California Roll with the addition of shrimp. (Because obviously California plus shrimp equals America. Who knows how they came up with that one? I have no idea… I just make the sushi!) This makes the roll seem a little more elegant(something you can serve to “polite company”?) I got
<span class="bigPic"> <img src="http://img.fridgg.com/550w_18640000_75___c1.staticflickr.com/143/318153490_72530cf426_o.jpg" alt="Fried Rice Inari-Zushi" /> </span> <p>This is a more complicated take on plain <a href="http://sushiday.com/archives/2006/11/11/inari-zushi/">inari sushi</a>.</p>
This roll is called a stoplight roll because wouldn’t you know it… it looks like a stoplight! The reddish color of the imitation crab, the yellow of the tamago, and the green of the avocado stack up nicely to look like a stoplight (not to mention having an ever so delicious taste!) Speaking of which,