herosushi.com specializes in teaching sushi rolling as well as supplying the harder to find sushi bar ingrediens. I'm here to show you guys new idea sushi roll each week. I'll also tech you guys most roll and special sauce Japanese restaurant have and used on their rolls. And where you can get all the supply and ingredients you need to make a good sushi roll.

What you need:
1. A Every Sharp Knives
2. Sushi Rice
3. Rice Cooker
4. Seaweed Wrapper
5. Bamboo Roller
6. Soy Sauce
7. Wasabi Powder
8. Chopstick
9. A BIG BOW (to make the rice with Sushi Vinegar)
10. Sushi Vinegar
11. Ingredients (whatever you want to be exp: crab stick, cucumber, avocado)

You can get all these supplies at www.sushifoods.com

The Manufacturing Process

1. A half sheet of nori is spread onto the makisu. About 0.25 in (6 mm) of vinegared rice is spread onto the nori. A groove is made down the center of the rice with the shamoji.
2. Strips of seafood and/or vegetables are laid into the groove. Wasabi is distributed evenly on top the seafood and/or vegetables.
3. The makisu is used to roll the nori around the rice and other ingredients. After rolling, it is pressed manually into a square shape.
   

   Sushi filing and preparation techniques vary depending on the shokunin.
4. The sushi roll is removed from the makisu and sliced into 1.5-in (3.8-cm) pieces.
5. The shokunin places the finished sushi rolls on small, wooden tables. Fresh slices of ginger are usually also placed on the table along with a side of wasabi. If the sushi is to be shipped to grocery stores, factory workers manually place the sushi rolls in plastic cartons, usually in groups of six or eight. Packets of soy sauce are added. Plastic covers are attached to the cartons and labels are affixed. The cartons are loaded onto refrigerated trucks and shipped immediately to grocery stores.

By: http://www.madehow.com/Volume-7/Sushi-Roll.html

SUSHI THE JAPANESE "SNACK"
1000 Years of History
By Jorie Nolen

What has become a Japanese culinary art with delicious flavor and colorful form, actually evolved from very meager beginnings. In the 7th century, Southeast Asians introduced the technique of pickling. The Japanese acquired this same practice which consisted of packing fish with rice. As the fish fermented the rice produced a lactic acid which in turn caused the pickling of the pressed fish. Nare-Sushi is 1300 years old and refers to the finished edible product resulting from this early method.

However, due to its lengthy process, anywhere from 2 months to a year, an altered form appears through the 15th and 16th centuries. Nama-Nare refers to this more rapid process of pickling which cut the fermentation time while including the rice as part of the meal. Ancient sushi such as, Nare-Sushi and Nama-Nare were the foundation for what later became the delightfully tasteful sushi we are familiar with today.

Improvements through the centuries came about because of a few entrepreneurial Japanese who possessed the knack for recipe variation.  The 17th century saw this delicate finger food complimented with vinegar. Matsumoto Yoshiichi of Edo (Tokyo) introduced the use of rice vinegar into the sushi rice. The vinegar was a welcome ingredient. It served to reduce the usual lengthy preparation while adding a pleasant flavor of tartness.  Although the process of fermentation was shortened, the custom of aged pickling with the boxed or rolled method was continued until the 19th century.

In the 1820's Hanaya Yohei of Edo (Tokyo) brought to Edoites a recipe most similar to what we are served today. His morsels, which included Sashimi (fresh sliced raw fish) or seafood combined with the vinegared rice, were prepared and served for customers directly from his sushi stall. Not only did Hanaya introduce raw fish to sushi rice (Edomae-Sushi/Nigiri-Sushi), he began a tradition of serving snack food at it's freshest and fastest. His idea won immediate favor over the more time-honored sushi dishes.  The portable stall was popular through WWII and was the "Fast Food" predecessor to the sushi bars of today.

This healthy and delicious mouthful saw its most recent transformation in the 20th century. Sushi now appears world wide with a United States popularity increase around the late 1970's.  As in art, Japanese Sushi continues to grow, change and blossom.  The most common forms are: Nigiri -Sushi (hand shaped sushi), Oshi-Sushi (pressed sushi), Maki-Sushi (rolled sushi) and Chirashi-sushi (scattered sushi). The changes are not in form or preparation as much as they are in the ingredients and the atmosphere where it is served. These adventurous and tasty creations can be found in the most elegant of settings or the grocery market counter.

The Itamae-San (expert chef) has also seen change as demand for his/her craft has grown.   Years ago, one could not practice this art form without a minimum of 10 years of training and proven skill.  Now, due to the growing need, restaurants will hire Sushi chefs with just a few years of learning experience.  But Sushi is about culinary expertise and an Itamae-San continually strives to master his/her skill while performing for the delight of the patron and serving an array of bright colors, mouthwatering tastes and tingling sensations.  Even the most timid can indulge themselves with the amazing selections of sushi. Just the history of these rolled treasures should warrant a taste … so give in and enjoy an authentic Japanese edible art form.

by:www.eatsushi.com