I think you misunderstood me. I am not looking for rice paper WRAPPERS, I am looking for the TRAYS that are used to hold a single wrapper once it's been wet down and before one rolls them. Below is a picture of what I'm talking about. I want exactly this style, though other colors are acceptable. I am looking for an ONLINE source. I have gone to all the local asian groceries I can find and no one is carrying these or willing to order them for me. For those who haven't seen these before... You put a rice paper wrapper on each tray. The tray has small bumps on the bottom around the edge to make it sit up slightly from the tray beneath it. Then you wet down a bunch of wrappers at once. Then set a stack of several trays on a plate, bring them to the table with all the other fixin's and everyone gets to make their own special spring rolls with their favorite ingredients! I know this is a little esoteric compared to the usual topics here, yet I'm hopeful someone will be able to point me in the right direction to an online, retail vendor. Thanks in advance for any leads! Here is a link that might be useful: rice paper wrapper TRAYS

I only use full sheets, and sometimes I cheat by buying the rice already cooked at the Japanese market - it saves quite a bit of time. I do keep shari rice and nori on hand at all times, however. Here's , which I served with sashimi, pickled garlic, and seaweed salad. I generally buy the Japanese pickles and seaweed salad at the market, since the ones I've made are not as good as what I can buy. I have several books with recipes for Japanese pickles, but mine don't come out right - and I also have a Japanese pickle press. The fresh cucumber pickles I make are good, but it's just easier to buy them. I need to go to the Japanese market now! Lars

I guess I'm not all that worked up about it because I'm not surprised at all. Of course, nobody likes to be cheated, and if a restaurant is caught cheating people that way, the responsible person (owner, chef, whoever) should be punished. Having worked in the restaurant business most of my life though, I know how thin the line is between profit & loss and know that there's a constant need to watch expenses. So it doesn't surprise me that some sushi restaurant owners might succumb to the temptation of subbing one fish for another. Also, there are other reasons they might do so. One is that a particular fish might not be available. It's amazing how nasty some people can be if told a desired item isn't available. As Joe pointed out, the restaurant owner might not even be the one responsible, his supplier might have subbed the fish. Something else to note is that the samples the girls worked with were from only 4 restaurants and 10 grocery stores. The sushi sold in grocery stores tends to be fairly inexpensive (for sushi) and not made by a qualified, fully trained sushi chef. Generally, it is either provided by an outside vendor or prepared by a store employee. There is a reason why a sushi chef in Japan goes through a training program that takes 5 years. They are trained not only to slice fish and make little balls of rice, but to recognize and judge the quality of fishes, clean and prepare them properly, and inspect the fishes for signs of disease or parasites. In this country, anyone can open a sushi bar. When sushi first became the "in" thing to eat, cheap "sushi to go" type places started opening everywhere. I wouldn't eat in one of those on a bet. If the sushi is cheap, there's likely a reason for it. I want someone who knows what he is doing making my sushi. I make my own sushi, having learned how to make the rice properly and handle the rolling mats etc. But I wouldn't go out and buy/catch a fish, filet it and use it. I buy fish only from reputable Japanese markets, who mark fish "sushi grade" for sushi at home and only go to restaurants that have trained sushi chefs making the food. I don't know which restaurants the girls got samples from, but my guess would be that they weren't out looking for the more expensive places, and I would be willing to bet that the sushi they purchased was not made by a true sushi chef.

Good advice here - and putting things where you will use them is important. Planning ahead is important - but be ready for bumps in the road - for example, I planned a drawer directly under the cooktop but it didn't meet code so had to change a few things - which in the end is somewhat better than my original plan (I moved the wraps and bags to a drawer closer to the fridge - but probably would have done a bank of 4 drawers instead of 3 as I do have to stack load some of the wraps) Before I signed off on the plan - I literally measured and tagged my old space on where items should go. One major goal - I hated the organization of the dishes, glasses, and silverware - My plates were to the left of the DW, my glasses across from the DW, and the silverware was to the right of the DW on another bank of cabinets. In my new plan, everything is the right of the DW except for a few specialty items - so I can unload everything into their homes. I don't bake everyday - but all my baking supplies, cake and muffin tins are near the oven.(including my favorite item - hot mitts with fingers - so much better than a pot holder) Most of my measuring cups and other baking utensils live in this area. I do duplicate a set of measuring spoons and cups in the cooking area. I don't use the cooktop everyday but most of my pans and utensils are stored by the cooktop. My large LeCreuset dutch oven and AC pasta pot are in the corner SuperSusan. My herbs and spices are close to the cooktop but on the second shelf and away from the heat (I do keep cinnamon and a few others in the baking area) We eat breakfast everyday and usually cold cereal - and the plates, bowls, silverware and cereal are within reach of each other. (plus condiments honey, sugar, nuts and dried fruit plus other items to go into the dining room such as salt and pepper shakers) My salad spinner is within easy reach of the sink - it is in my SuperSusan and I only have to open the first door to reach the spinner and also my pasta drainers. I open the doors the whole way to get to my pasta pot and large sauce pan - which is huge! I can then spin the Susan to get to lesser used items. What I don't use in my kitchen - the cabinet above the cooktop has some items crockery vases and I think I pulled one out one time. I also store my applesauce maker up there - it was my mom's but I don't make applesauce every year - it is one of these conical things with a wooden stirrer to send the mushed apples through the strainer. I also don't make press or rolled cookies very often - so they cookie press(also my mom's and maybe older) live on the top shelf of the baking cabinet. This year, I spatchcocked my turkey and never going back to plain old roasting - so I moved my giant roaster to the basement to make room in the pantry for my DHs older coffee machine that he isn't using right now as we got a Nesspresso for Christmas. - And I put the coffee supplies, a few mugs, and cleaning kit in the cabinet right by the coffee. Our pull out pantry (we also have a walk-in pantry), we keep our sport food and some easy reach snacks in there as my DH can't seem to find anything in the regular pantry other than the plastic bags for the trash can (he hasn't figured out that I also keep extras in the drawer next to the trash can. I originally planned to get rid of my countertop oven but it was so nice to me during reno, that I just couldn't do it - so it has a home in the pantry and I have power, so can use it in place. I added a Vitamix post reno - so needed to modify what went into the drawer. I moved my ice cream maker to the SuperSusan but it might move to the basement as I just don't use it. When I need extra space - I pull in my portable island (a Boos cart) Bit of a ramble but I think you get the idea.