How to Prepare Sushemi

Start by preparing sushi vinegar. To do this, mix one-third of a cup of rice vinegar with three tablespoons of sugar and one teaspoon of salt, and let it dissolve on the stove. After it's cooled, spread hot, steamed sushi rice into a large plate or bowl. Sprinkle the vinegar mixture over the rice and quickly fold the rice using a wooden spatula. (Be careful not to mash it.)

Tips

When serving sushi, never crowd the platter -- presentation is all-important, so arrange your sushi artistically with generous dollops of wasabi, pickled ginger and soy sauce in a small bowl on the side.

White fish spoils quickly so make sure it's super fresh and has never been frozen. Texture, taste and color count in sushi, so make sure each roll combines contrasting colors, flavors and textures.

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