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Barbara asked for my recipe for making sushi.

There are several different recipes for making sushi in the archives 
(www.fatfree.com, under the japanese section):
nori-maki, nori-maki-2 (from our esteemed list owner), sushi, sushi-2, 
and sushi-rice.
Everyone has slightly different methods for making the sushi.

My method:

1. Make rice: 
I use "sushi rice" but if you can't find it, use the shortest 
grain rice you can find.  While it's still warm, put it in a big bowl and 
add the sushi vinegar while stirring.  You can make your own (see the 
archives) but I just use seasoned rice wine vinegar.  I add vinegar by  
guessing--about 1/4 C. for 3 C cooked rice.  In the end, the rice should 
be subtly flavored.

2. Chop or steam desired veggies.  

3. Put it all together:
One recipe in the archives calls for putting plastic wrap between the 
bamboo rolling mat and the seaweed, but I don't know why.
I put a dishtowel on the table, and the bamboo rolling mat on top.  Take 
a piece of nori seaweed and put it on the mat.  (A Japanese woman I met 
at a sushi restaurant told me to toast the seaweed in dry skillet briefly 
to reduce the fishy flavor.  I've never been overwhelmed by fishiness, 
but I might try this someday when I'm bored).  Shiny side goes down, but 
it doesn't make much difference. 
Spread some rice on the sheet of seaweed, approximately one grain thick.  
This is much easier if you dip your hands in water, since the rice is 
very sticky.  Leave a strip bare of rice at the top of the sheet, so that 
the roll will seal.
Add your veggies.  I don't add wasabi here, though you can.
Roll up the rice and seaweed carefully.  Moisten the bare strip with 
water so that it sticks to the roll, sealing it.
With a sharp knife, cut up the roll into short pieces.

This is really very easy, though it is difficult to describe.  I 
recommend going to a bookstore or library to look at a Japanese cookbook, 
since they usually have pictures of how to do this.  

To eat sushi:
Mix a little wasabi (Japanese horseradish) and soy sauce.  Take a piece 
of pickled ginger and place it on the sushi.  Dip everything into the soy 
and enjoy!  Yummy.

Speaking of pickled ginger, I recently bought some more at my oriental 
market, but I got a Thai kind instead of the kind I'd gotten before.  
It's sliced thicker than the other, so it's difficult to eat with the 
sushi.  The picture on the jar shows it being served with meat.  How do 
Thais use pickled ginger?  Is there anything I can use it for besides 
sushi?  I do eat it plain sometimes (makes me feel like I've just eaten 
sushi) but obviously I'm not going to use it up very quickly that way.  
Any ideas?

Susan Lehman
UNC-Chapel Hill
Go Heels!!  Watch out Adolph! :)