The first sushi roll that would be recognizable today was created by Hanaya Yohei in around 1830. Sushi has been eaten for many centuries, however the contemporary roll is a relatively new device.
What sushi is best depends on what you are looking for from your sushi dish. If you have never tried sushi before it's best to have a basic roll (like the california roll) and a few pieces of nigiri (try egg and crab and a raw fish if you are daring). Also, consider talking to the sushi chef, since he knows the best fish that he has.
California roll
Just ask them for a speceial roll or chef signature roll.
Typically, about 1 cup of sushi rice is used per roll of sushi.
To cut a sushi roll properly for the best presentation and taste, use a sharp knife to make clean, even cuts. Wet the knife with water before slicing to prevent sticking. Cut the roll into even pieces, about 6-8 slices per roll. Serve the sushi with pickled ginger, wasabi, and soy sauce for a complete experience.
One may learn to make a sushi roll by using the site PBS. They have a quick video that shows the step by step process to making a great authentic sushi roll.
255 per roll
The differences between types of rolls are unique to different restaurants. An order of a roll is normally a set of 6-8 small rolls. A sushi hand roll is about the same amount of food as the other rolls, but served in one cone of seaweed that fits easily in someone's hand.
The best technique for using a sushi rolling mat to make perfect sushi rolls is to place the nori seaweed shiny side down on the mat, add a thin layer of rice evenly over the nori, add your desired fillings in the center, and roll the mat tightly while applying even pressure. Slice the roll with a sharp knife for perfect sushi rolls.
Rainbow Roll Nigiri Chirashi Temaki Maki
The cast of A Sushi Love Story - 2010 includes: Sushi Roll as Mr. Sushi
To properly roll sushi, start by placing a sheet of seaweed on a bamboo mat. Spread a thin layer of sushi rice on the seaweed, leaving a small space at the top. Add your desired fillings in a line across the rice. Use the bamboo mat to tightly roll the sushi, applying pressure as you go. Wet the edge of the seaweed to seal the roll. Slice the roll into pieces and enjoy!