I did some more research on the rice to use. I read about making your own sticky rice. I picked up some medium grain rice at our local box store grocery. I read that the smaller the grain= more gluten involved= the stickier the rice. Perfect.
The method I used to make it extra sticky was super easy. Boil the rice for 15 minutes using the water to rice ratio on the package.
Then place a dish towel under the lid and close the lid. Remove form heat and let sit 15 minutes.
Fluff it, don't just stir. Do this for a minute or two to let more steam escape. Let it cool down for a few minutes so you can work with it better and you're good to go- sticky rice.
I used way to much rice with this one, but the idea is right. On the others I spread a thinner layer of rice and left about 1/2 an inch rice free on the edge.
See... too full.
This time we made some California rolls with avocado, cucumber, and crab. We also made what our grocery calls Philadelphia rolls (and my brother assures me is SO NOT authentic). They have cream cheese in addition to the other California roll ingredients.
These turned out better than last time. I'll just have to keep working on them.... and Lou and I'll just have to keep eating them.
Lou asked for a whole plate and even ran and dug out his chopsticks. Bee did eat one this time (cream cheese and avocado only) but asked for our other version of sushi-