iMovie ’08 was kind of a lame duck, and rightfully earned the scorn it drew from the blogosphere; but ’09 has IMHO pretty much redeemed itself. The lack of timeline does take some getting used to, but once you manage to wrap your brain around it, you can really crank stuff out fairly quickly. I think that entire project took me less than 30 minutes total, cheesy special effects and all. ’09 also has some pretty impressive features that perhaps rival even Final Cut (EASY picture in picture, Green Screen, etc.).

Seriously, you apologize far too much, dude. It was very well done. I’m not a real tofu fan so inarizushi is something I’d not be making for myself. But temaki (hand roll) is almost as easy. BTW for those who like anime that delves into Japanese myth and legend, Inari is the Kami of grain. Inari is served by good Kitsune, some of which have multiple tails. Inarizushi is known as such because it’s ruddy brown like a fox. It’s also known as Kitsunezushi. Something for all you Narutards out there…^_^

Another thing: I usually don’t wash my rice as meticulously as you…the starch that clings to the kernels is like the Force: it binds the rice (and the rest of the universe) together. I also like using brown rice, genmai as it’s known in Japanese, most of the time. If you are stuffing a temaki or an inarizushi pocket it is ok for the rice to be a little loose. There was a great place in Sherman Oaks called Genmai Sushi which did all its sushi with brown rice. The chef there jealously guarded his secret way of making it stick together and be coherent. Then again, if you go to some other places now they’ll make you sushi out of brown rice, and Okami, a local company that makes sushi for Trader Joe’s and for Famima!! stores, has also figured out the secret. I haven’t yet.

Anyway, you did well. A little bit of judicious editing and that would work as a segment on Food Network.