What you will need:
Sushi rice (sushi-meshi)
Nori (sheet of dried seeweed)
Toppings and Fillings
● Raw fish (tuna, salmon, or mackerel)
● Seafood (squid, shrimp, sea urchin)
● Vegetables (pickled daikon radish or tsukemono, fermented soybeans or natto, avocado, ucumber, yam, tofu, pickled plum or umeboshi, gourd or kampyo, burdock or gobo, and sweet corn mixed with mayonnaise)
● Red meat (beef or ham)
● Quail eggs
● Shoyu (soy sauce)
● Wasabi (green paste with a sharp, horseradish-like flavor)
● Gari (sweet, pickled ginger)
What you will do:
Preparing the rice
- Rinse the rice carefully until the water runs clear.
- Soak the rice in cold water for 30 minutes, then drain.
- Cook the rice in the conventional way. When the rice is done, turn the heat to high for a few seconds, then turn the heat off. Let the rice sit for 15 minutes.
Preparing the Sushi
- Put a sheet of nori on the bamboo mat. Cover about two-thirds of the nori with rice.
- Place your toppings across the rice.
- Fold the bamboo mat over, rolling the nori onto the toppings. When the mat touches the far edge of the rice begin tightening the roll.
- Hold the roll with the mat over it, and grab the far edge of the mat. Pull on it at each corner and in the middle to tighten the roll. When the roll is tight enough, finish rolling by pulling the mat forward. You can repeat the tightening process if the need arises.
- Slice the roll in half with a very sharp knife, pressing straight down through the roll to avoid tearing the nori. Serve with the condiments and enjoy.
How Sushi Works. . http://home.howstuffworks.com/sushi.htm
Photo courtesy: lifestylefood