Sushi rolls are easy to prepare, but they do take a lot of practice to get right. It isn't necessary to be a great Sushi chef, just practise making simple sushi rolls to start with. Don't expect get it right the first time.
The three main varities of sushi rolls are 1. Slender (Hosomaki): these are slim rolls with 1-3 fillings, they should be small bite size rolls. 2. Thick (Futomaki): Futomaki contains 3 or more fillings, the filling is often cooked such as poached salmon or grilled tuna among other ingredients.. 3. Inside Out Rolls (Yukiwa-Maki): These are the most fidly of all the rolls with the rice on the outside and seaweed on the inside sucuring the filling.
The four main ingredients for sushi rolls are sushi rice (vinegared Japanese short grain rice), Nori (dried seaweed paper), wasabi, and filling of your choice eg. salmon, tuna, omlette, and cucumber. It is also important to have a bamboo rolling mat which are easily purchased from many supermarkets and cookery shops.
Hosomaki: Slender Sushi Rolls
These are the best rolls to start with. Begin with one simple filling before adding more. It isn't as difficult as some may think the most important thing is high quality ingredients, don't try sushi rolls without Japanes rice.
Thick Sushi Rolls: Futomaki
Futomaki are thick sushi rolls with 3 or more ingredients. The filling often contains cooked ingredients such as prawns or poached salmon as well as the famous raw fish.
Inside-Out Rolls: Yukiwa-Maki
These are most probably the hardest sushi rolls to prepare, with the rice on the outside sealing in the seaweed and filling. The qaulity of your sushi rice is crucial for the sucess of these rolls as well as lots of practice. Just as with the previous rolls you can choose your own fillings.
These rolls are easy to prepare and you don't need to have a bamboo mat. In Australia large versions of these are sold for an easy lunch or snack.