“I started making sushi back in 2005 in Denver for culinary school. I threw a sushi party for some friends, then started doing it professionally (out of my van) to help pay my way through college! Ha! Keep the following tips in mind for perfect sushi. Rice: when cooling on wood, the intent is to pull out the excess moisture, and get that slight sticky, slightly sweet & firm state. Cover it with a damp towel, and it is good for a few hours of sushi rolling. Rolling: make sure everything is even, all the way to the edges. Don’t squish the rice, move it, don’t force it or it will get mushy. When it sticks, dip your fingers in the water. Use the longest and sharpest knife you can find. Dip the blade every time, clean the blade after every cut. Crab: if you get lump crab in a can, squeeze out the excess moisture. Otherwise, fresh crab is the best. Pollock or even Krab will do just fine. I add a little mayo for the binder, but that’s optional. Without mayo, you have a virtually fat-free meal that’s absolutely delicious!