I meant to write up this post a while ago, but things have been busy for me. I made sushi again today, so that post will be coming along shortly.
The meal I made on the 19th was a lot of work. I’m slowly learning how to streamline the process, but when I’m the only one doing the work, picking what to do and when becomes overwhelming awfully quick. 
I made some scallop/pepper/squash rolls, some custom Dragon rolls, some eel nigiri, some battleship rolls with salmon roe, and one scallop nigiri that I let my brother have out of generosity.
I learned something about making scallop rolls. I cannot place the halves on the nori side of things. They slip out too easily. Any ingredient that is too hard on its outer surface just won’t work in a roll like that. To deal with the problem, I’ll either roll it as a maki roll with the nori on the outside or I’ll have to find some kind of soft ingredient like mayo or avocado to envelope the pieces of scallop.
I made the Dragon rolls differently this time. Instead of taking the 2/3 sheet of nori and rolling along the long axis, I rolled across the narrow axis, allowing me to make tall thin rolls similar to what I’ve been served in the restaurants. They were not easy to cut, but they stood up well. Don’t get me wrong. They were somewhat more fragile as a result, but the overall outcome was more manageable than slicing up lots of little pieces with very little flavor. 
I also tried to boost the flavor in the vinegar by swirling in some sesame oil, but as pungent as sesame oil is, it was not powerful enough to come through in the rice.
(c) Amateur Sushi Blog – Read entire story here.
