Homemade Sushi

Last weekend, Mark and I christened one of our most unique wedding gifts--a handpainted sushi set from his sister Lynn--with some colorful ingredients from our local Super-H Mart. Making sushi at home is something entirely foreign to me (or at least it was before I met Mark), but has quickly become my favorite dinner to "cook." Speaking of cooking, I've made it my mission since moving to Wheaton to make more hearty, healthy, homemade meals, and I've been doing a decent job of following through (despite bar review classes/homework). I'll have to keep you posted on my progress.
To be completely honest with you, I make Mark cook the rice because I'm terrified of messing it up ... I, unlike his mother, am very un-Japanese ... so I actually shirk the most difficult part of making sushi. "Real" sushi rice must be the precise amount of sweetness and stickiness, without being too vinegary. Despite my best efforts to avoid touching the rice, I was left in charge of it for the last 10 minutes when Mark had to run out and get the mandatory wasabi, and even had to add the rice vinegar without supervision. I managed not to mess anything up, however, and everything turned out deliciously.
We used the following ingredients (though we didn't use all of them in each of the rolls we made): Sushihane roasted seaweed, Nishiki premium rice, avocado, mango, green onion, cream cheese, cooked asparagus, cucumber, and sashimi-grade salmon. Previously, we've also used carrots and bean sprouts, and substituted tuna for the salmon. All of the above has turned out well. Sushi-rolling tip for fellow amateurs: Wrap your bamboo mats in saran-wrap before using them to roll the sushi ... it makes everything much easier!
Below are some pictures of our latest sushi adventure. (You can tell which ones are mine and which are Mark's by the fact his have about twice the amount of rice in them.) Thanks, Lynnie!

the ingredients

The Professional, making sure the rice is just right

the final product!