Sushi Rice

Optional Fillings:

Garnish:

1. Rinse the rice until the water runs clear; place in a saucepan and add enough cold water to cover the rice by about 1 inch. Cook until tender, about 30 minutes. Let cool.

2. Stir in the vinegar, sugar, and salt.

3. Place a bamboo mat on a cutting board, lay 1 sheet of seaweed on top, and cover the seaweed with a layer of the vinegared rice.

4 Place a filling or fillings on top of the rice, roll up carefully and brush with water (or a mixture of water and vinegar) to close. Cut each roll into 8 pieces.

5 Serve with pickled ginger and wasabi paste mixed with soy sauce.