Most ingredients can be found at any supermarket, but some do require going to your local Asian one!
1 1/2 Cups of sushi rice
3 cups of water
2 tablespoons of rice vinegar
1 tablespoon of sugar
2 teaspoons of salt
4-6 sheets of roasted nori (seaweed)
1 sliced avocado
1/2 sliced cucumber
Small container of flying fish roe
So before I cook the rice, I like to wash it to get the grit away. This is important, since otherwise your sushi will taste rather chunky. How you do this is by after putting the rice in a bowl, run it under water and scrub it against itself with your hands. Kind of like washing your hands, but with rice in between. When the water runs less cloudy, you can put it on the stove, and follow the instructions given on the rice packet.
While the rice is cooling, put a cover on it so that the steam gets pushed back towards the rice. This will give the rice a fluffier texture.
For the rice vinegar, put the ingredients on a saucepan and stir over a low heat until the sugar dissolves.
Spread the rice out on a tray, and pour the vinegar over it in zigzag motions. Then, cover with a damp towel and let it cool.
Once it's cool you can begin to make the rolls.
Place the nori on a sushi mat, and spread a thin layer of rice over it.
Slice up the vegetables.....
......and put them on the nori like so:
When rolling the sushi, think of it as rolling and then squeezing. Do this repeatedly and try whatever method works for you until your sushi roll is strong.
Keep doing this for a while, and cut with a very sharp knife. If your knife works for a while, and then gets stuck while cutting the sushi, wash the blade.
After you have the amount of rolls you want, you can top them with flying fish roe (below), pickled ginger, or wasabi! I hope you enjoy.