Can somebody teach me on how to make a sushi????

Hello rainver!(",) In order to make sushi, you will need a few items for the preparation. A basic list is as follows: * A bamboo rolling mat (Makisu) * Cutting board * A sharp knife * A wooden spoon or spatula * A large wooden or glass bowl * Medium grain rice * Rice vinegar * Sugar * Nori Seaweed or soybean paper (for rolls) * Wasabi (Japanese horseradish mustard) * Gari (pickled, thinly sliced ginger) * Fish, seafood, and /or vegetables as desired, depending upon what type of sushi you plan to make * Soy sauce Spread about a cup of rice on the sheet of nori, leaving about an inch of uncovered nori at one side. Do not pack the rice, rolling will take care of that. The rice should be less than a 1/4 inch thick -- you should be able to see nori through the rice. The biggest mistake is using too much rice. Put avocado slices on top of the rice first, one slice thick, near the edge of the rice, the edge opposite the uncovered nori. Unwrap and split a piece of imitation crab meat lengthwise into two pieces. Place the two pieces end to end on top of the avocado. Then add several strips of cucumber next to the crab and on top of the avocado. (If you put the avocado on last, it is a lot messier to roll.) Remove roll from mat and cut into 6 or 8 even pieces. Important Tip: Keep the knife very moist to prevent sticking, remoistening before each cut. First cut the roll in half, then fold the two halves together and cut into thirds (6 pieces) or quarters (8 pieces). Sushi bars usually serve the roll sliced into 6 pieces, but 8 is easier. Turn the pieces on end and arrange on platter. Tip: Sometimes, if the end pieces are quite uneven, the ends are cut off at the one-third point and stood on end. Then, the other section is cut in half at a slight angle. All pieces will then look more alike when stood on end. Some sushi bars make an "inside out" California roll. The rice is spread over all of the roll, there is no uncovered edge as above. Then the nori is turned over onto the plastic wrap so it is rice side down. The ingredients are placed on one edge and the roll is rolled as before. After rolling, the roll is rolled in toasted sesame seeds prior to cutting, or sesame seeds can be sprinkled on top after cutting. Optionally, flying fish roe can be used in place of the sesame seeds (it actually tastes better, but sesame seeds are easier to find). Rice cooked for sushi should be slightly harder in texture than for other dishes. You will need approximately one cup of cooked rice for each roll. It is easier and better to make too much rice than too little. Every recipe for sushi rice is different, but they all work. You might find a recipe on the bottle of rice vinegar, on the bag of rice, or on the package of nori. Most recipes call for rinsing the raw rice until the water runs clear, but I often neglect this. The reason it is rinsed first is to remove talc from the rice. Most rice seems to be coated now with some sort of cereal starch, rather than talc, so rinsing could be omitted. They also suggest letting the rinsed rice drain in a colander, or zaru, for 30 - 60 minutes. It's up to you. Just promise me one thing - that you will not use instant rice, converted rice, or brown rice. The rice you use should be short-grained rice, preferably Cal-Rose. A fairly consistent recipe is to use equal amounts of rice and water, which will make the same number of cups of rice as the total of the rice and water. Another book mentions adding water until it is one inch above the rice, but I would go with the one-to-one ratio. The rice and water are brought to a quick boil, boiled for 1 minute, covered, simmered for 20 minutes, and let stand for 10 minutes after removing from the heat. It is optional to add a piece of kombu to the water and rice while it is brought to a boil, then removed. Another option is to add a few drops of sake or mirin to the water, but it will make little difference when the vinegar is added afterward. Put the hot rice in a large bowl and pour sushi vinegar evenly over the surface of the rice, mixing it into the rice with quick cutting strokes. You should use one tablespoon of vinegar per cup of rice. Fan the rice at the same time to cool the rice quickly. What I often do is pour the vinegar into the pan and stir it in, then spread the rice out on aluminum foil on a cookie sheet to cool. If you are keeping track of the terminology, a hangiri, handai, or sushi oke is a rice cooling tub and a uchiwa is a rice cooling fan. If you cannot find sushi vinegar, you can make your own. To make sushi vinegar, combine 1/3 cup white vinegar, 2 tablespoons sugar, 1-1/2 teaspoons salt, and a dash of MSG (optional) in a small saucepan. Bring to a boil, stir to dissolve everything and remove from heat. Hope it help.(",)