this is made by taking 2 cups of sushi rice (personaly I get Nishiki brand sushi rice, warning: Uncle Ben's rice is EVIL for making sushi, get specific sushi rice otherwise it just won't work! Ok, then you put the rice into a large bowl and separate the kernels. Then pour 1/2 of rice venegar (or 1/3 cup with 3 Tbsp. of sugar and 1-1 1/2 tsp. of salt for a sweeter taste) and gently fold so as not to squish the rice. Let the rice cool and it tastes best soon after it is done.
3.) A cucumber cut into thin strips. This is a must for Hoso-maki (thin rolled. Hoso-maki is what we are making).
4.) Now for the rest of the filling you can use tuna, salmon, imitation or real crab meat, (what ever). I usually use imitation crab meat, because it's just easy but I suggest tuna to be more authentic. Make sure your fish is FRESH! If not, you can get badly ill! Another reason I don't use anything but crab meat is because I live in a land locked state. So those of you who are not by a large body of water, please use imitation crab meat! Sometimes I even put carrots in as well, it makes a nice crunch. Wasabi is, of course, a great add, I personally think it is a little to hot, but it still adds a great zest. Ginger is also used inside and just about anything else you basically want to add.
4.) Last but not least, nori (the seawead) You need this unless you are making Oshi-zushi style sushi.
Place the nori, rough side up mind you, on your makisu or makisu substitute (^-^ te he!) and place a quarter of the sumeshi on your nori. Spread the sumeshi evenly over the nori so that a little space is between the rice and the edge of the nori on the side furthest from you then cut the extra stuff from the edges. (if you have questions, e-mail me! I don't know if I worded that right.)I take the edge that does not have rice on it and squish the rice on it so as to make an adhesive. Smear wasabi over the rice. Place the filling ingredients in the center (sometimes I place it on the edge because it looks pretty, but I suggest center.) With both hands on the makisu like device, roll the nori all the way up to the edge with the smeared rice, then compress the roll. Finish rolling the nori and seal the roll with the rice adhesive. After, cut the roll into pieces and eat with chopsticks (hashi)! Use the rest of the ingredients to make another roll.