How to roll sushi - II

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).

Reference: http://www.fabulousfoods.com/recipes/main/sushi/sushirolls.html

Sushi Rice
3 C cooked Japanaese style rice
3/4 C rice vinegar
1 T sugar
1 T salt
roasted nori sheets

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 -- Leftover cooked salmon (grilled tastes 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.

Ingredient for this sushi, can refer to recipe on Chee Cheong Fun Salad Roll