Effin’ bollocks! I don’t care what any cookbook says. Making sushi rolls well is no mean feat. I’ve given my best at making veggie rolls (as taught me by my Japanese mom), and only managed with varying success—unlike my mom, who always nailed it. And it’s even more than just the rolling. Seasoning the rice, prepping the filling (gotta make a sauce to simmer the carrots, shiitakes, and kampyo in. And add sake to that sauce or the flavor will be lame as fuck-all), Christ I could go on! The potential for lameness abounds!
I get the sense that all great Japanese craft is grounded in a solid introduction, clear vision of the subject, and endless trial and error until a certain level of mastery is achieved, upon which future success can be reliably built upon.
That vented, I gotta check out that book.
