You will also need a selection of fillings eg)asparagus (cooked), avocado slices, bell pepper slices, carrot (shredded), cucumber, cilantro, green beans (steamed), jicama (peeled and sliced), mushrooms, omelette slices, pine nuts, scallions, sesame seeds, spinach, tofu, umeboshi plum paste, watercress, yams/sweet potatos (cooked), and zucchini.
1. Combine rice and water and cook in a rice cooker. If you don't have a rice cooker, bring rice and water to boil in saucepan. Reduce heat and simmer, covered, until water is absorbed (about 20 minutes). Try to avoid lifting the lid.
2. While the rice is cooking combine the vinegar, salt and sugar in a small saucepan and heat until the sugar and salt dissolve.
3. When the rice is done, spread it on a baking tray. Pour vinegar mixture over it and stir gently to combine. Many recipes tell you to fan the steam away as you stir. After the vinegar is mixed in, let the rice cool.
4. As the rice cools, prepare your fillings.
Try avocado, bell pepper and cucumber or sweet potato, watercress and omelette.
5. Once your rice is cool enough to handle, you are ready to make your rolls.
6. Set your fillings in separate small bowls on a work surface.
7. Put your tray of rice and a bowl of water (large enough to dip your hand into) on one side. On the other side, place a cutting board and a sharp knife.
8. Put your sushi mat or tea towel in the middle, and place your first piece of nori onto it. The rough, dull side should face up.
9. Scoop 3/4 to 1 cup of rice onto the nori. Spread it around with the back of a spoon. Wet your hand and pat it all the way to the side edges. Leave a couple of inches of blank nori at the top and bottom edges.
10. Make a long indentation at the centre point of the rice so that you can lay the fillings into it.
11. Lift up on the mat edge nearest you and roll the nori and rice in a spiral until you get to the blank part of the nori. Wet that edge with some water and press it onto the roll to seal the roll. Don't wet the nori until you're ready to seal it, or else it will curl up on you! You can wrap the mat around your roll and squeeze it to seal it even better.
Put the roll on a cutting board seal-side-down and cut it in half. Cut each half into half again, and half again, until you have eight pieces. Arrange your beautiful sushi pieces on a plate and admire!
When all the sushi is made, give everyone soy sauce, a pile of pickled ginger and some wasabi and enjoy.
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