angusyoung
de jongens
The rice, I made with a rice cooker. Even asian people now a days use them all the time. Makes it for perfect rice every time.
Make sure you rince rice 3 to 4 times before cooking as it has tons of starch(?). Also when you are rolling, have a bowl of water next to you so the rice doesn't stick on your hands, but also put some rice vinegar in the water. This way you're not puting blend water taste on the rice while you are spreading it on the nori. Never press the rice to hard on the nori, you want air between the rice grains for a fluffy pleasant texture!
Oh and to finish, how I learned? I have an obsessive passion for cooking and learning. My girlfriend loves it as much as she hates it lol. Mom was a chef, dad owned restaurants. Grew up in a kitchen. Tastes are pretty good but the cooking struggle is presentation. I'm very visually creative in my head but once materialised it ends up as a hit and miss...
Never used a rice cooker until my Japanese mrs introduced it to me,works perfect every time. She's a very good cook and introduced me to many of her local cuisine that's not common elsewhere,showed me many methods and techniques and sounds like you got a good handle on things.
but some were game and liked it, who knew? 
Passing the blame on to the charas and the rum
