2 Cups Sushi Rice (we use Kokuho)3 Cups waterCook in rice cooker or a pot with a lid as you would any rice
1/3 Cup Water¼ Cup of Rice Wine Vinegar1/8 Cup Sugar½ teaspoon SaltBring to a boil, cool to room temperature.
Gently mix rice and vinegar mix, fan until rice glistens.
Wrap in Nori sheet with desired fillings:Crab AvocadoGreen OnionCream CheeseToasted Sesame SeedsSeafood
Serve with Wasabi (Japanese horseradish)Soy SaucePickled Ginger