Making Sushi

What You Will Need:
Bamboo mat
Nori
Sushi rice, cooked and drizzled lightly with rice vinegar
Fish and/or vegetables of choice, chopped into narrow 6" slices

Directions:
- Feel both sides of the nori sheet and you will find one side to be a bit smooth and the other a little rough. The nori should lay on the bamboo mat with the rough side facing upwards.
- Wet your hands.  Make a ball with a handful of rice, and gently place in the middle of the nori sheet.  Make sure your hands are dry to work with nori - spread the rice over nori (I use a wet spatula), covering all but the upper 2cm border.
- Place a fish and vegetables in a conservative line on top of the rice along on the bottom edge of the nori.
- Using the lower end of the bamboo mat, make a rectangular shaped hill, and begin to tighten the mat from ablove, closing the nori into a roll.
- Continue to roll and tighten simultaneously, holding the mat securely closed.  Place pressure on the nori from all sides.
- Use a sharp, wet knife to cut roll into 6" rounds.
- Serve.  Top with soy sauce, wasabi, pickled ginger, and sesame seeds.