A Campbell roll contains salmon, asparagus, and mayonnaise. Use the smallest asparagus spears you can find, or cut larger ones into smaller strips like the cucumber. Cut the salmon into long strips about 1/2- inch wide by 1/8-inch thick. The packages of smoked salmon you see in the deli sections of supermarkets is perfect for this. Spread some sushi mayonnaise along the edge of the roll. Place the salmon on top of this, and the asparagus on top of the salmon, and use an amount approximately equal to the salmon. Sushi mayonnaise is hard to find, but any rich mayonnaise can be used in its place.
A Virginia roll contains crab, eel, mushrooms and seasoned shredded cod fish (pink powder.) Virginians prefer to use real crab meat, but imitation will work just fine. At the starting edge of the rice, sprinkle some pink powder. Add the crab and eel, like the California roll above, with the eel replacing the avocado. Mushrooms are then placed like the cucumber is above.
Lately I have been finding Portobello mushroom slices in the produce section of supermarkets. I cut off and discard (or eat) the stem section, saute in a little butter, then make them into a mushroom roll.
A couple of years ago I joked about making a Spam roll. I actually did this as a joke at a meeting I was at, and was shocked at how salty the Spam tasted. When I learned that one of my co-workers was going to lunch for Spam rolls one day with her Japanese mother, I was treated with one of her mother's rolls. It was not as salty, but I do not know what was done to prepare the Spam, it seemed broiled or fried. I did not realize that the Japanese actually enjoy Spam rolls, but now I do.
Back to previous topic (Thick Roll).
Jump to next topic (Hand Rolls).