The thing I love about making sushi is it truly brings out the creative side of you, as you have so many possibilities!
-Seaweed-nori sheet (dried squares...specifically for sushi)
-rice (if possible buy the sticky sushi rice)
-sushi rice vinegar
-carrots
-cucumber
-avocado
-mushrooms
-pistachio/cashews
-salmon, crab, tuna, eel, etc. (whatever type of cooked or raw fish you like)
-wasabi
-soy sauce
-gari (pickled ginger)
-bamboo sushi roller
-chopsticks
-wine
-dessert
Boil the rice, we use about 2.5 cups (600ml) of rice to serve 4 girls. Stir constantly, this will help the "stickines
s" of the rice. Then, in a separate bowl, mix 1/4 cup (60 ml) rice vinegar and 1.5 tablespoons of sugar with a dash of salt...stir until sugar is dissolved. Now, fold this mixture into the rice. To add more "stickiness" to the rice, get a blow dryer and set it to cool and dry the rice (literally!) I know this sounds funny, but it really does work. As you are prepping the rice, your kitchen helpers can cut the veggies and fish into long, thin strips. The nuts need to be chopped as well. Now, it's time to get creative! Have a bowl of water to the side, for finger-dipping, (remember the rice is sticky!) this will help spread the rice on the seaweed. Place the seaweed square with the rough side up. Now thinly spread the rice (with your fingers) 3/4 of the way up the square and spread it all the way to the ends. Woohoo, now it's time to get creative! Place the fillings (fish/veggies) about one inch from bottom of sushi square (see pic). Time to roll up the sushi with the bamboo sushi roller. After each roll, lightly squeeze the roll, this will make the roll stick together. After you roll it, you can cut them with a lightly wet, serrated knife. Serve with little bowls for people to mix soy sauce with wasabi and the gari should be placed on the table for sushi lovers to cleanse their palette in between sushi grubbin'. Enjoy!
-dessert
Boil the rice, we use about 2.5 cups (600ml) of rice to serve 4 girls. Stir constantly, this will help the "stickines
s" of the rice. Then, in a separate bowl, mix 1/4 cup (60 ml) rice vinegar and 1.5 tablespoons of sugar with a dash of salt...stir until sugar is dissolved. Now, fold this mixture into the rice. To add more "stickiness" to the rice, get a blow dryer and set it to cool and dry the rice (literally!) I know this sounds funny, but it really does work. As you are prepping the rice, your kitchen helpers can cut the veggies and fish into long, thin strips. The nuts need to be chopped as well. Now, it's time to get creative! Have a bowl of water to the side, for finger-dipping, (remember the rice is sticky!) this will help spread the rice on the seaweed. Place the seaweed square with the rough side up. Now thinly spread the rice (with your fingers) 3/4 of the way up the square and spread it all the way to the ends. Woohoo, now it's time to get creative! Place the fillings (fish/veggies) about one inch from bottom of sushi square (see pic). Time to roll up the sushi with the bamboo sushi roller. After each roll, lightly squeeze the roll, this will make the roll stick together. After you roll it, you can cut them with a lightly wet, serrated knife. Serve with little bowls for people to mix soy sauce with wasabi and the gari should be placed on the table for sushi lovers to cleanse their palette in between sushi grubbin'. Enjoy! 
