Sushi Rice

1. Add the rice wine vinegar, miring and sugar to a small saucepan over medium heat and allow them to nearly reach a boil, which will take only a minute or so with such a small amount of liquid.

2. Spread the cooked rice out to cover the inside of the large bowl and sprinkle the hot mixture evenly.

3. Work the sweet and sour liquids into the rice with a rice paddle until they are evenly dispersed. Cover the rice bowl almost completely with plastic wrap.

Nori Maki Assembly

1. Cover the sushi rolling mat in two layers of plastic wrap so that it stays clean and releases the roll easily.

2. Set the covered sushi mat on a clean counter or table with the lines or wood strips of the mat running horizontally in front of you.

3. Place the nori on the mat with one of the longer sides of the sheet aligned with the base of the rolling mat closest to you.

4. Scoop three or four tablespoons of the seasoned sushi rice into a pile in the middle of the nori sheet nearest you. The sushi rice will be slightly warm from the hot liquid seasoning and partial plastic wrap cover.

5. Dip your fingers in cold water and spread the rice evenly over all but the last quarter of the nori sheet furthest from you. Re-dip your fingers if the rice begins to stick. The small empty section of nori helps the roll to seal.

6. Scoop a bead of wasabi paste---approximately the size of a pea---onto the tip of your finger. Spread the wasabi in a single stripe running horizontally in the middle of the rice-covered section of nori.

7. Place any raw or cooked vegetables along the horizontal stripe of wasabi in a pile that rises no higher than half an inch. Nori maki is also served without vegetables inside to accentuate the simple flavor of the rice, nori and wasabi.

8. Lift the edge of the sushi mat closest to you and gently roll the nori maki as you press the rice together until the ends of the mat meet.

9. Open the mat and place the nori roll on the clean counter or table surface.

10. Drape the mat evenly over the nori roll and press gently to shape the roll into a rounded tube.

11. Slice the nori maki in half with a wet knife so that you have two nearly equal lengths. Set the lengths side by side and divide their length into thirds for six equally sized pieces. Serve the nori rolls with soy sauce and more wasabi paste.