>  CS> It's fun!  I normally dont do the rolled type.  The hand sushi is what
 >  CS> I do here.  Some have no wrapper, some look like a triangle shape with
 >  CS> nori wrapper.
 > 
 > Not sure I've even seen hand sushi?  Most of what I see in the buffets are
 > rolls, sliced up into 1/2 inch slices.

Hi!  I think I forgot to describe this?  Catchup mode here.

'Hand Sushi' has many styles.  The prep is easy though.  You first make a
sushi rice (sweet short grain, add rice wine vinegar and sugar to taste). 
Spread this fairly thinly along the palm and 1/2 way up the fingers.  Fill
the center of you palm ontop of the rice with goodies.  Close hand wrapping
it all around with rice.

To make it covered with nori, you can either wrap it later or you can put a
sheet on palm before the rice and just wrap it up.  Mostly though we skip the
wrapper and roll it lightly in ebi-ten (spices, seeds, seaweed, dried crushed
shrimp).  You can then leave it 'hand shaped' or roll it neatly to a ball
shape.

Real easy to do.  Very tasty.  With a super sharp 'sushi' knife, you can
slice these to show the inner core too if you want, but most do not bother
unless selling them (so you can see the core).

A sushi knife BTW is (at least in Sasebo) just a very sharp very thin knife
(like a fish fillet one) dipped in vinegar so it doesnt stick.

Hehe the tricks of the trade from someone who's seen it then done it for
years.
          xxcarol
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