Ingredients (serves 3):

• 3 cups sushi rice, cooked (see Sushi Rice recipe)
• 8 sheets nori (Seaweed), cut in halves
• Soy sauce
• Wasabi
• Gari (pickled ginger)

Suggested Ingredients:

• Tuna
• Shrimp, boiled
• Smoked salmon
• Ham
• Cheese
• Salmon roe
• Japanese cucumber (or English cucumber)
• Cornichon
• Green onion
• Perilla (Ooba)
• Daikon sprouts
• Red leaf Lettuce

Prepare the ingredients. This part probably takes the most time, but once it’s ready, there won’t be any further cooking for the chef.

• Cook and make the sushi rice--allow the time to cool it properly because it tastes better when cooled than when warm.
• Carefully slice whatever ingredient you prefer, whether fish, vegetables or meat, into elongated strips that will better fit your hand-roll.
• Be sure to provide soy sauce, wasabi and ginger for your guests who want them.
• Finally, take some time to arrange all your ingredients artistically on a large plate. It's the little details that go a long way toward a strong visual presentation.

Place a sheet of nori on one hand, and place a ball of rice at the edge.

Place the ingredients diagonally on top of the rice.

Fold in the corner of the nori wrap.

Then wrap into a cone shape. Practice makes perfect; you should be rolling perfect pieces in no time.

You won't believe how much fun this is--and everyone gets to eat their creations!

Tips:

For any hand-rolled sushi, do not overload! The trick to better looking sushi is to use your ingredients sparingly. Enjoy!

Enjoy!