Sushi, how-to-make tutorial

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Sushi rice:Japanese rice is a medium-grained rice and gets sticky when it is cooked. The long-grained American rice isn't proper for sushi because it is drier and doesn't stick together INGREDIENTS: 3 cups Japanese-style rice 3 1/4 cups water 1/3 cup rice wine vinegar 2 tbsp sugar 1 tsp salt PREPARATION: After washing the rice well, cook it by pan or rice cooker. See how to cook Japanese rice. Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar and salt in a small pan. Put the pan on low heat and cook until the sugar dissolves. Cool the vinegar mixture. Spread the cooked hot rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by spatula. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look. It's best to use it right away. Makes 6 cups of sushi rice. HOW TO PREPARE FISH: 1.Buy a block of fresh maguro (tuna) and shape it into a rectangle. Slice it diagonally into smaller rectangular pieces. 2.Buy fresh and clear squid. Take out the guts, the head, and legs, and peel the skin. Cut the squid open into a flat piece and cut it to thirds vertically. Then, cut each sheet of squid into smaller rectangular pieces. 3.Buy extremely fresh mackerel. Take the guts out and fillet the fish. Soak the slices in rice wine vinegar for one hour. Wipe the fish well with a paper towel and peel the skin. Slice the fish into smaller pieces diagonally. 4.Buy fresh sea bream and scale the fish. Take the head and the guts out and fillet the fish. Remove the small bones. Salt over the skin and put in on cutting board. Pour boiling water over the fish and cool it in ice water immediately. Dry the fish with a paper towel and cut the fish slices into smaller pieces. 5.Buy fresh scallops and wash in salt water. Remove the white part on the side. Cut it in half horizontally and pour boiling water over the slices. Dry the slices with a paper towel. 6.Buy boiled octopus and wash well. Cut it into smaller rectangular pieces diagonally. 7.Buy middle sized shrimp. Wash shrimp and take the heads off. Put a bamboo skewer into shrimp from the head to the tail. Boil the shrimp in salted water in a couple minutes. Stop the heat and drain the shrimp. Cool the shrimp and remove the skewer and remove the shell off. Cut horizontally along the belly and flatten the shrimp. Remove the vein and wash the shrimp and dry with a paper towel. 8.Buy prepared eel and boil it in salted water for a couple minutes. Mix 1/5 cup of sugar, 1/3 cup of soysauce, and 3 tbsps of sake rice wine in a pan and simmer eel for 10 minutes. Cut the cooked eel into smaller rectangular pieces.