I actually used to make California rolls and sell them in high school. I would sell 20-50 a day about 3 days a week for the second half of senior year. I don't use any of the traditional ingredients, white vinegar and medium grain rice for example. It actually has a bit more flavor and its cheaper this way. I have bulk sushi sheets I ordered from California which cuts down cost (I had cost down to 40 cents per roll). I initially learned online but tweaked the recipe's I bumped into. The hardest part is getting the rice dialed in. You can get anything you need for a few rolls at publix. There are spicy tuna rolls, jb rolls, spicy shrimp rolls, and plenty of other ones mixed in the picture you see... Its not as hard as people think but I do have a fair amount of experience
Last edited by Double Threat; 05-14-2012 at 04:54 PM.