Guys, I am hungry. While browsing stuff in the Youtube I found this. It is a sushi tutorial by CWD (cookingwithdog), teaching you how to make Futomaki Sushi and California Roll. It’s fun to make this once a while. Check it out after the break.

Ingredients for Maki Sushi
(2 Futomaki & 1 California Roll)

- Futomaki Sushi -
1 Premade Anago Kabayaki – salt-water eel barbecued with a sauce
4 Shiitake Fukumeni – watch “How to Make Nabeyaki Udon Noodles”
http://www.youtube.com/watch?v=kWLNZzuo3do
8 Shrimp (80g/2.82 oz)
1/2 Cucumber
10g Beni Shoga – pickled ginger (0.353 oz)
2 sheets of Toasted Nori (20×19cm/7.87×7.48 in)

- Atsuyaki Tamago (Rolled Omelet) -
2 Eggs
1 tbsp Sugar
A pinch of Salt
Olive Oil

Mustard Greens
Shoga Amazuzuke – ginger pickled w/ sweet vinegar

- California Roll -
1/4 Avocado
6 Crab Sticks
1/4 Cucumber
Toasted White Sesame Seeds
A sheet of Toasted Nori (10×19cm/3.94×7.48 in)

** Avocados easily turn brown…you can prevent it by sprinkling on some lemon juice.

Mayonnaise
Wasabi

- Sushi Rice -
300ml Rice (1.27 u.s. cup)
300ml Water (1.27 u.s. cup) – the same amount of the rice
1 tbsp Sake
5×5cm Dashi Kombu – dried kombu kelp (2×2 inch)

** How to cook Steamed Rice
Wash 300ml rice (1.27 u.s. cup) and drain the rice in a wire sieve. Put the rice in a rice cooker, and add 300ml water (1.27 u.s. cup), 1 tbsp sake and 5×5cm kombu kelp (2×2 in). Let the rice soak in the water for 30 minutes and turn on the rice cooker.

- Awasezu (Sushi Vinegar) -
50 ml Vinegar (1.76 fl. oz)
2 tbsp Sugar
1 tsp Salt

- Tezu (Vinegar Water) -
50ml Water (1.76 fl. oz)
2 tsp Vinegar

[via CWD]