Sushi

Sushi Rice:

5 cups prepared short-grain (japanese) rice
¼ cup of vinegar
1 tablespoon of sugar
1½ teaspoons of salt

Let rice cool slightly. Carefully mix ingredients to taste.

Nigiri-zushi (hand sushi)

Nigiri-zushi is made by forming a small morsel of rice into an oblong shape. Dip your fingers into vinegar water first, then shape the rice in the palm of your hand. Don't squeeze the rice together too hard, just enough to make them stick together. top with ingredients of your choice.

Futomaki (rolled sushi)

Futomaki is what many people think of when they think "sushi." First, put a sheet of nori on your bamboo mat, shiny side down. 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. Be careful not to roll the mat into your sushi. 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 first if you need to.

My favorite sushi fillings:

• grilled salmon
  
• shrimp
• crab
• fried egg
• cucumber
• carrot
• bell pepper
• tuna (mixed with mayo and hot pepper sauce)
• avocado
• tinned eel
  
• left over curry

Serve with soy sauce and wasabi