Vegetarian Sushi - for a different appetiser at a party...

Start the rice about an hour before you plan to roll the sushi - it needs time to cool.

Sushi rice is the best to use, but I've made it with sweet rice and short grain white. DO NOT use Uncle Ben's Perverted rice or anything similar.

The basic cooking method is simple - 2 parts rice to 3 parts water (use the same measuring device for both). For 2 people, 1 cup or rice is probably sufficient. Put it in cold water and bring it to a boil uncovered. Then lower the heat to the VERY lowest you can get it (easiest on a gas/propane stove) and cover it. Set a timer for 15 minutes and LEAVE IT ALONE! When the timer goes off, stir it and cover it again and set a timer for 5 minutes. When that timer goes off, just turn off the heat (switch burners if on an electric stove) and leave it covered. Right before using it, fluff it with a fork and transfer it to a bowl.

If you don't know the ingredients:

Nori is the green "paper" wrapping. Don't buy more than you need and DO NOT get the roasted kind for making sushi - that stuff is good, but it crumbles and is coated in sesame oil and salt.

Pickled daikon is a long (18" or so) radish about 2" in diameter that is usually sold in a shrink-wrapped plastic sleeve with a gum-drop yellow pickling juice. Don't worry, it is mostly sweet but still has a mild radish flavor. Cut it into strips no larger than 1/4" to the side and about the width of the nori sheets.

Enoki mushrooms are usually sold in a shrink-wrapped plastic bag and in a clump. They're long and skinny with tiny little caps on the ends. They should be very close to white when you buy them - gray and tan are bad colors and brown is - well, not good. Lop off the "root" end and separate the strands.

I'll assume you know what portobello mushrooms are. Slice the caps 1/8" wide and turn the thicker ones (cap to fins) on their side to slice them again.

Red pepper should be sliced very thin.

Cut scallions lengthwise to make thin strips.

Carrot strips, avacado, and cucumber are also good choices.

Mix wasabi powder in a small bowl with just enough water to make a paste. It should sit for about half an hour for best flavor.

Gari is pickled ginger (sickly pink color) - very good compliment to sushi.

I prefer the flavor of shoyu for dipping, but soy sauce will work if that's all you have.

Did I mention the rolling mat? You'll probably want one, but they can be rolled by hand. I'll assume you have a mat.

Put a nori sheet on the mat. Use a fork to spread rice on the sheet on the 2/3s closest to you. The ingredients will push out to fill the remainder and you will need a small lip to seal the roll with water.

If you like wasabi, use the tip of your pinky to spread a think line from one side to the other on the rice.

Lay out your ingredients on the rice near the end closest to you.

If you've never rolled a joint, the next part will take practice. Using your finger tips, press the ingredients into the rice while you use your thumbs and palm to fold the mat over to begin rolling. Slowly work your way along, pressing the roll as you roll and make sure you pull the mat out as it advances so it doesn't become part of the roll! When you reach the end, leave about 1/2" of nori exposed. Keep a bowl of cold water nearby and dip two fingers into it, spread the water along the exposed edge, and then finish rolling it closed with a little pressure.

If you're making multiple rolls, do them all and set them aside before cutting. Fill a bowl with cold water and use your sharpest knife. Dip it in the water periodically and with determined strokes, slice the rolls into about 3/8" wheels. It helps to lop off the ends first and then finish the rest of the roll. The rice will stick to the knife (hence the water) and you may need to run it under running water once in a while to clear the residue.

Serve with chopsticks, a small dipping bowl of shoyu, a small pile of gari, and a wasabi ball.

Enjoy!