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Cook rice according to package instructions. Mix vinegar, sugar
and salt. Cut vinegar mixture into cooked rice until well combined.
To roll sushi you can use a bamboo sushi mat, like shown in the
photo, or just use a clean towel instead, or you can even forego
the roller and just carefully roll using your hands.
 
Place nori sheet on roller and spread a thin layer
of the sushi rice over the nori as shown. Place your filling in
a center line on the nori sheet as shown in photo 2.
 
Begin rolling by carefully folding over the top edge
and starting the roll.
 
Continue to roll, keeping the roll as tight as possible.
Take a sharp knife and slice the roll into 1 - 1 1/2 inch pieces
(as in the final photo above).
Some Possible Sushi Filling Combos:
Once you have your layer of rice on the nori sheet,
try some of these ingredient combos. Mix and match to suit your
taste. Things like thinly sliced cucumber
or carrots
and radish sprouts are good general ingredients to add to all kinds
of rolls.
Spicy Tuna Roll -- Sushi grade raw tuna, minced
and mixed with a small amounts of mayonnaise, oriental style hot
sauce and sesame
oil and served with radish sprouts.
Spicy Shrimp or Crab Roll -- Same as above
but substitute cooked shrimp or crab for the raw tuna.
Tempura Roll -- Fried
shrimp tempura with thinly julienned cucumber,
avocado
slices and radish sprouts.
California Roll -- Crab or imitation crab meat,
mayonnaise and avocado.
Salmon & Asparagus (one of my personal
creations) -- Leftover cooked salmon (grilled tatses best) with
an blanched
asparagus
spear and a small amount of mayonnaise mixed with oriental hot sauce.
Veggie -- Thinly julienned
strips of cucumber, carrot and zucchini
with avocado slices, sprouts and mayonnaise.
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