Sushi is the tradition of raw or fermented fish and vinegar rice that started out as convenient street vending food in Tokyo Japan. There are so many versions of sushi now, that sushi can be made to any preference and with a wide range of ingredients.
They start with the rice ahead of time.
5 tbs rice vinegar (only rice vinegar will do)
Other great ways of preparation are to slice the fish (in this case, we used salmon, as it is most commonly available, fresh and inexpensive in Finland) thinly, and to leave it raw or to quickly sear the fish slices on each side. To sear the fish, the pan must be hot before adding the fish, and you should have tongs or chopsticks on hand to flip the slices quickly. To sear the fish briefly give the fish a smooth texture.
On the seared salmon slices, J spread some of her special seasoning mix on top for flavor. This consisted of mayonnaise, wasabi paste and chives. I'm sure a little lemon juice would also be nice, or if you prefer cilantro or lemongrass to chives it could be a good option.
If making makisushi, or the rolls you are used to ordering at a sushi restaurant, you will need also a bamboo mat, or some other surface that can be easily rolled. For uramaki, in which the rice is on the outside of the roll, you will need some sesame seeds to sprinkle before adding the rice, so it does not stick to the mat. If making futomaki or hosomaki, with the nori on the outside, you don't need to worry about sticking as much. Spread the rice thinly along the mat or the nori before adding filling. You will need a very sharp knife to cut the roll into slices afterwards.
Most importantly, remember to relax and have fun. There is no one right way to make sushi, and as long as you use fresh ingredients you are bound to have a delicious and healthy meal!Douzo meshiagare! (Enjoy your meal!)