I don’t do makeup because I don’t have to. I’m a guy. Seaweed is rich in minerals. If you don’t like nori, put it on your skin. What’s remarkable about this video is that it has been viewed more than 1,000,000 times. I recently found out that the creator of this tutorial, Michelle Phan is a phenominal figure. Her homemade tutorials published on YouTube became so popular she landed on a contract with Lancome Cosmetics. She was even featured in fashon magazines including Vogue. The number is reaching 200 million views for all her videos.
I checked her other videos and I see why she deserves to be where she is. She not only has an extensive knowledge in makeup and its applications, but her delivery and transformation are breath taking. I was totally mesmerized.

11 Easy Steps to Make Hand Roll Sushi

Hand roll sushi also known as cone sushi is the easiest type of sushi to make and you can fill it however you want. Let your taste buds be your guide.

You Will Need:

3 nori sheets
1 cup sushi rice
6 oz. raw fish slabs
A cucumber
An avocado
Chef’s knife
Cutting board
Water
Wasabi
Picked ginger
Small spoon
Small dish
Serving platter

Step 1
Que the cucumber, cut off the ends and cut in half lengthwise. Remove the seeds. Cut the cucumber into thin strips about 1/8 to 1/4 inch wide, and set the strips aside.

Step 2
Cut the avocado in half lengthwise and twist the two halves until they separate. Cut the half without the pit into 2 quarters. Cut off the ends, remove the skins, and slice lengthwise into 1/4 inch slices. Set the slices aside.

Include whatever vegetables you like to customize your hand rolls: scallions, carrots, zucchini, and radishes. Customize your hand roll to your personal taste.

Step 3
Tear or cut the nori sheets in half.

Step 4
Hold the half sheet of nori shiny side down in the palm of one hand supporting its length with your fingers.

Step 5
Moisten your other hand with a little water and grab about a 1/4 cup, a small handful of prepared sushi rice. Ball up the rice and press it onto the left hand side of the nori.

Step 6
Spread the rice out to about a quarter inch thickness leaving a margin of nori around it, then press your index finger into the middle to make an indentation.

Step 7
Lay a small amount of filling; say one slice of rice and a slice or two of vegetable in the indentation in the rice.

For a “sushi party,” arrange your fillings on a platter and let guests roll their own.

Step 8
Still holing the nori rice and the filling in one hand, use your other hand the tightly roll up the bottom left-hand corner on the diagonal over the rice and filling.

Step 9
Tightly wrap the opposite right-hand edge around using a holding and tucking method to create a cone shape with the filling on the inside.

Step 10
Use the dab of rice on the corner to secure the inside edge of the nori to the outside of the cone.

Step 11
Make as many rolls as you want and place them on a plate with the non-prepare wasabi and a mound of Japanese pickled ginger.

Nori has a higher vitamin C content than raw oranges.

When it comes to sushi, you can ask Marisa anything. The general rule of thumb with sushi is that you eat it when you see in front of you, but how long can you keep a package of sushi you bought at the supermarket?
Marisa is the only person I know who has a definitive answer to this question.

Marisa Baggett shares the art of sushi as a traveling itamae and teaches sushi classes. Here is her wisdom:

Article Written By: Marisa Baggett

Thoughts on sushi leftovers

How long can I keep my sushi? This question, along with several variations (can I keep sushi in the refrigerator like they do in grocery stores; what can I do with leftover sushi rice) is something that I am often asked. Before I give my answer, please keep in mind that although some sushi may contain raw seafood, sushi does not mean raw fish. Sushi is a word that refers to a dish made with vinegar dressed rice. Sometimes the seafood for sushi is cooked, sometimes it is not. Sometimes there is no seafood at all. With those things in mind, my short answer is that sushi containing vegetables or fully cooked seafood is just as safe as any other form of fully cooked leftovers. But…

Sushi, regardless what form it comes in, is best consumed within minutes of being made. If the sushi happens to contain nori, serving within this time frame prevents the nori from becoming tough and chewy. Also, the longer sushi rice sets, the more it begins to dry out and stiffen. Placing sushi rice in a refrigerator accelerates this process and after just a few short hours, the texture of the rice is often completely changed for the worst.  For these reasons, sushi is best ordered and consumed a few pieces at a time.  If still hungry, you can always order more.  This is the proper way to order sushi in a sushi bar and it is much easier to eliminate the question of leftovers when you order this way. But…

Sometimes our eyes are bigger than our stomachs and we accidentally order or make more sushi than we can consume in one sitting. So when this is the case, can sushi be successfully saved as leftovers? Yes. It would be a shame as well as uneconomical to waste these items. Though the texture will slightly change, there are ways to save leftovers from your favorite sushi bar or those delicious rolls you toiled over at home. Please don’t purposely over order or over make sushi for the sake of having leftovers. The following tips are intended for rare occasions when leftovers cannot be avoided. 

Save Only What’s Fresh. It should go without saying that any sushi you’re currently eating should be fresh. By fresh, I’m referring to freshly made sushi rice as well as any vegetable or seafood fillings (cooked or raw).  Do not eat or save any items that are not fresh. When in doubt, throw it out.

Live by the One Day Rule. Sushi that was fresh to begin with can be successfully saved for 24 hours without sacrificing safety. (Raw items may be saved if refrigerated in a timely manner.) Keeping leftover sushi beyond this point greatly sacrifices the quality.  (You may have noticed that prepackaged grocery store sushi has a 2-3 day shelf life. Rice for these rolls is oversaturated with sushi rice dressing to compensate for the inevitable drying out of the rice. Extra preservatives and corn syrup are often also added to the rice.)

Within Half An Hour. If you’re out on the town and have leftover sushi, it should be okay to save if you can get it refrigerated within half an hour. Sooner is always better. If you’re not headed straight home, you may want to reconsider taking your leftovers with you, especially if you have sushi items that contain raw seafood. Or if you’re making sushi at home, pack any leftovers to save as soon as you’re done.

Utilize Damp Cloths. To keep sushi rice from drying out too much, wet a couple of clean lint free kitchen towels with cool water. Squeeze out excess water. Spread one towel flat on a plate. Place pieces of sushi to be saved on top of towel. Cover sushi with the other towel. Wrap towel covered sushi tightly with plastic wrap and refrigerate. Though this will help keep rice from drying out, it will not help with the texture of the nori. This technique works best for inside out sushi rolls and nigiri.

To save leftover sushi rice, line a non-metal bowl with a damp, lint free kitchen towel. Place rice in bowl. Cover with another damp, lint free kitchen towel. Wrap tightly in plastic wrap and refrigerate. Because of the texture change, day old sushi rice is best when used in applications where the final product is cooked further such as fried rice or stirred into soups.

Ways to Use Day Old Sushi Rice

Tempura Crab Rangoon Maki

Grilled Sushi Rice Cakes with Spicy Orange Soy Dip

Laocook demonstrates how to make Sushi Maki

The video starts out with a pop music for a dramatic effect.
Making a sushi roll is not that difficult, but have you tried making one with a daikon wrap?
This video shows you just that. A pretty cool technique.

What you need:
Nori sheets
Sushi rice
Cooked king prawns
Avocado
A bowl of water with a slice of lime

Place a sheet of nori on a sushi mat covered with a plastic wrap.
Layer the sushi rice on the rori sheet.
Cut the king prawns into pieces and place them on the rice.
Place the pieces of avocado on the rice as well.
Gently roll the sushi mat.

The chef also demonstrates an amazing daikon cutting technique.
Cut the daikon into a sheet and place it on the sushi mat.
Put the sushi roll on the top and gently roll the mat.
Cut the roll into six pieces and place the on a complementary plate.