LogFAQs > #969912532

I make rolls weekly. I dont use a fancy sushi mat (think I paid $5 for it a few years back). Best trick I learned is to put Saran Wrap on the mat to make rolling easier (since the rice wont get caught up in the mat).

To be honest the hardest thing is to get the rice right. Only short grain. I really like Japanese imported but its getting super pricey at the Japanese grocery store so I have been using some grown in CA.

if you really are serious get a Japanese rice cooker made in Japan (like a Zojirushi, but some of the cheaper ones are made in China) with the fuzzy logic so you never have bad rice.