cooked Japanese rice (in a rice cooker, cook 2 cups short-grain Japanese rice in 3 cups water) ground white

pepper mirin (Japanese rice wine) bowl of water nori (seaweed) sheets, cut in half wasabi Japanese mayonnaise ripe mango slices cucumber slices crab sticks fish roe bamboo sushi mat Make the vinegared rice: Season the cooked rice with a pinch of ground white pepper and 4 tablespoons of mirin. Using a wooden rice paddle or a fork, lightly stir the cooked rice to incorporate the seasoning. This makes the rice cool down quicker too. (For the procedure, please see demonstration below) Sushi tips To make maki: Lay nori on sushi mat, shiny side down, followed by layer of rice. Spread wasabi, then top with fresh salmon or tuna and Japanese mayonnaise. Roll and seal. Slice into 1-inch rounds. To make nigiri sushi: With two fingers, pat rice gently to shape it into oblong. Put wasabi and mayonnaise on the rice. Press a piece of fresh tuna or salmon on top of the wasabi and wrap with nori strips.