RECIPE

When making the different kinds of sushi, just add the ingredients
you like to eat, shrimp, prawn, fish, egg, cucumber, crab, avocado,
scallops and/or other kinds of vegetables...

and then, all you need is your fantasy...
there's no limit...

WASABI
You can prepare "hotter" wasabi from powder if you make Wasabi by yourself.
1.    First put a glass of water in the freezer to get it very cold, this is very important!
2.   Then put the powder in a teacup and pour in this chilled water a little at a time until
      it got the correct consistency of wasabi (thick paste, not runny).
3.   Then, put the teacup upside down on a saucer for about a half-hour. The fumes stay
      in and the wasabi will become very hot if you do this right.

GARI (pickled ginger)
250 g ginger root
90 ml rice vinegar
4 tablespoons sake (rice wine) or dry sherry
5 teaspoons sugar
1.    Wash and scrub the ginger under running water as you would a
      potato for baking. Blanch in boiling water for one minute and drain.
2.    Combine sake and sugar in a small pan. Bring to a boil, stirring until
      the sugar has dissolved. Let it cool.
3.    Place the ginger into a jar and pour the cooled vinegar over it. Let
      it marinate for a week before using it. The ginger will turn pink,
      but you might want to add a small amount of red food coloring.
4.    Drained covered and refrigerated, gari, will keep for months. It is
      sliced thin to be served with sushi.