If working with raw fish, make sure that you keep it refrigerated at all times. If it has a strong fishy odor, or is dull in color (salmon should be bright orange; tuna, a medium pink to dark red), it's probably best not to use it.

Preparing Your Sushi Rice

Making good sushi rice takes time, practice and some patience. To start, you should have the proper type of rice. Not just any rice will do, you need to purchase a brand that specifically states that it is for use in making sushi. Sushi rice is a shorter, fatter grain of rice that has the right balance of starches to allow it to stick together.

When cooking your rice, it's best to follow the instructions on the package. Most brands will say equal parts rice and water, some may say 1/4 cup more water. The rice should be rinsed first so the water runs clear before adding the necessary water for cooking.

As the rice cooks, prepare the bowl and seasoning for the final product. A stainless steel bowl works best, and you'll need the sushi vinegar on hand as well. The sushi vinegar recipe in part A will make enough seasoning for approximately 4 cups of cooked rice.

Sprinkle the sushi vinegar on the rice and then using a spatula or bamboo scoop, use a cutting and folding motion to mix and cool the rice. Be careful not to smash the rice into a paste. You want to allow the rice to cool to room temperature, so fanning during this process is also a good idea.

Proper Slicing of Your Sushi Fillings

Thin, long strips are best for preparing sushi rolls, as they're easy to slice and bite through. Sharp knives are critical to having good, clean cuts and thin slices. You should try for as thin and manageable of chunks as you can slice, as they'll be easier to eat in the finished product.