Rice is an indispensable and much respected part of a Japanese meal. Use
short-grained, sticky Japanese rice, (not to be confused with long grain
Chinese rice) which can be easily lifted with chopsticks.
To every cup of cooked rice, add one tablespoon of sushi vinegar over the
surface of the rice and mix in with quick cutting strokes. Fan the rice quickly
Soak sheets of nori in water, squeeze and dry out, then cut into strips. Layer
the rice on to strips. Roll the nori, forming a cylindrical shape, lightly pressing
the ends to secure.
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