Making the rice:

• Place 1 cup of sushi rice in a medium pot.

• Add 1 1/4 cups cold water. Bring to boil over high heat. Reduce heat to low and cover.

• Simmer for 20 minutes or until water is absorbed.

• Remove from heat and let stand covered for 10 minutes.

• Stir in 2 tablespoons of sushi vinegar and mix well.

• Bring to a bowl and wait until it cools down a bit.

Making the rolls:

• Prepare your veggies and seafood while waiting.

• Place your bamboo mat on the counter, wrap it in plastic wrap.

• Lay a sheet of seaweed on top.

• Spread a thin layer of rice on the sheet and leave a little extra space at the end.

• Place your veggies and seafood on top of the rice.

• You can pick different ingredients for each roll. It can be salmon, avocado, and cucumber.

• Or crab, cream cheese, and avocado. Or shrimp, green onion, and cucumber...You can make different combinations according to your taste.

• Roll it up tightly with your bamboo mat.

• Then cut the sushi roll into pieces using a sharp knife.

• I put the knife under running water from time to time while doing this step, to avoid it sticking to the rice.

• Sprinkle with sesame seed if you desire.

• Serve with soy sauce, pickled ginger, and wasabi.

Bon Appetit!