Sushi

• 1 c. water
• 3 Tbsp. white vinegar
• 2 Tbsp. sugar
• 3/4 c. short-grain rice
• 6 Nori seaweed squares
• soy sauce
• wasabi
• filling of choice (see following)

1. Combine rice, water, sugar and vinegar in a saucepan.
2. Bring to a boil.
3. Turn fire down to low.
4. Cover and cook until rice is done.
5. Allow to cool to room temperature.
6. Toast Nori lightly by waving briefly over an open flame.
7. Place on a kitchen towel or a sushi mat.
8. Top with a thin layer of rice, leaving 1/2-inch at far end of Nori uncovered.
9. Along the proximal end of the square, line up your filling of choice.
10. Roll in jelly roll fashion, using the mat or towel as an aid.
11. Remember that 1/2-inch of the tail end of the Nori you left uncovered?
12. Dampen it with a wet finger and use it to seal your sushi roll. You should end up with a sausage-like black tube, the filling in the middle.

water, white vinegar, sugar, shortgrain rice, squares, soy sauce, wasabi, filling of choice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=910454 (may not work)