
I know how to make all sorts of japanese dishes, even a mean fresh lobster dynamite roll, katsudon, and udon noodles...but I've never mastered making california rolls and such. Something about the rolling thing-a-ma-jigger...I still find it a bit intimidating. So mommy supervised while i gave it another go:
We prepared the rice, cut the veggies, got everything else together, and I watched her assemble the first roll. Watching her, my first big challenge was where to place everything to make it as pretty as she makes it... and how much ( so that it doesnt bulge, get loose & lose shape, ect).

Seems like PRESSURE is the key: the rice has to be a certain density so that it can hold things in place, but still be "roll"-able. and rolling with the thingy, a lot of attention is also places on amount of pressure and placement of pressure. Naturally, being a piano teacher who's made a living on emphasis of the finger tips, I started out pressing with my fingers tips; I thought I'd have more control over it all because my mom pointed out you can never re-roll re-do it once its been rolled. yikes!)...but my mom corrected me: it's about pressure with the fingers (not the tips themselves) and the palm.

Mines turned out a little smaller, but nothing was falling out, and one end was slighter larger in diameter than the other (I'm thinking it's due to uneven placement of filling and uneven pressure from when i began with my finger tips)

I kept eating the leftover cucumbers and tamago (sweet egg),,,each bite just made me grin. so yum! at first, Ma just gave me glares for munching...but finally...I guess I was eating too much of it, she slapped my hand gently before I got my hands on another strip of tamago. OK~ I'll stop (and stuffed one last strip into my mouth. She glared at me again, but I could see she was trying not to smile)

then I packaged the ones I made in my bento box, and made a baby rose out of some ginger. cute huh!? now I am REALLY excited about tomorrow!
Goodnight all!