Sushi at home is very easy and much cheaper than a restaurant. I'd definitely say it's worth it. All the ingredients, except for the fish, are cheap and last a long time without going bad.

I first made sushi rolls with a friend who studied in Japan during college. The very next day I went out to buy my own stuff. I make sushi about once a month right now.

Making sushi is easy and fun! I've done rolls with raw tuna ,"krab" and lots of veggies. I absolutely love making philadelphia rolls with the cream cheese, avocado and a little bit of cucumber or pickles. I don't make any spicy rolls at home simply because I'm not sure how to do the hot sauce.
I do feel that the dangers of eating raw fish in the previous posts, although accurate, have been overstated. Yes, you *could* get ill from eating raw fish. But this goes for restaurants as well as eating at home. At home you have control of your own ingredients and you can know when something was purchased and how it has been handled. At a restaurant, you are giving your trust to the restaurant to make sure they've done everything properly. It's a risk, but so is driving a car.

IMHO. Just wanted provide a different perspective here.

I do suggest looking for a good fish shop in your area rather than a grocery store if you can do that. If you live near the sea you are better off finding one than if you are in Midwest or some such. You could also ask your sushi place where they get their seafood. Also only use saltwater fish. With precautions there's no reason to avoid tuna sushi.

See below at about 9 minutes in.

http://www.youtube.com/watch?v=22h3N9SnISw

The supplies are very easy to find. Look in the Asian/Ethnic isle of your local grocery store. If it's not there, A gourmet grocery will have it or you can also look up an Asian grocery store near you.

You need sushi rolling mat, the nori seaweed sheets and wasabi. Pickled ginger and rice wine vinegar is helpful. Most "house&home" stores have them. My local grocery store, Meijer (big-box midwestern Grocery and all stuff store) has everything I need on the shelves.

Sushi rice is nice but any sticky short grain rice will do. Also helps to have some water and sharp knife when making sushi. Water to wet the edge of the nori to help it stick together. Water also helps when you are cutting the rolls to keep the knife from sticking.

Nori seaweed sheets are very compact and keep forever as long as it's in a cool, dry place.

Have fun and let us know how those Philly rolls turn out!
Source(s):
http://www.goodeatsfanpage.com/Season9/sushi/sushi_trans.htm

http://www.ext.colostate.edu/safefood/newsltr/v10n3s01.html


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