Basic sushi

For 3 rolls

About 1 C rice (use a very short grain rice, usually found in the Asian section of the supermarket)

1/4 C sushi rice vinegar (also usually found in the Asian section of the supermarket or you can make by adding 2 Tbsp sugar to 1/4 C rice vinegar.

3 sheets of nori (roasted seaweed)

Something to fill the rolls.

Cut the filling in to long thin strips.

Cook the rice as usual. Once it is cooked move to a non metal bowl and mix in the sushi rice vinegar and allow to cool.

Fill a second large bowl with water. You will need to rinse your hands and the knife often since the rice is very sticky.

Wrap a sushi mat in plastic wrap for essayer cleaning and place the first sheet of nori on it.

Once the rice is cooled pic up a hand full and place it in the middle of the upper third of the nori. Having most hands will help when working with the rice. Spread out the rice over the top third of the nori then place whatever filling you wish in the roll on the rice. Roll towed you and move the roll to a cutting board. With a sharp damp knife cut the roll in half then cut the hales in thirds rinsing the knife between each cut.

Repeat with the other two sheets of nori.

If doing many rolls it helps to move the roll to a plat in the fridge and cut after making all the rolls.

Serve with soy sauce and wasabi.

Rolls can be made the night before (assuming the filling does not sopil). Put in a sealed container with a damp paper towel and put the container in the fridge.

Rolling takes practice and it helps to see a master. Head to the susi bar a watch your sushi being made.