I've always wanted to try that. Is it hard? I've had homemade at parties before and it was so nice!!
I would say the hardest part in making sushi is flavouring the rice. They do make dry mixes now that you just add to Japanese rice and mix, otherwise to make the sushi rice:
2 cups Japanese rice (16 fluid ounces in glass measuring jug)
2 1/2 cups water
2 tablespoons sake or dry white wine
4 tablespoons rice wine vinegar
4 tablespoons sugar
1/2 teaspoon salt
Directions:
Put the rice in a bowl and wash it in several changes of water until the water becomes clear, stirring gently by hand. Drain rice in a sieve for 1 hour.
Combine rice, water and sake in a pot, cover, and bring to boil on medium to high heat. Reduce heat to very low and cook for 15 minutes. Turn off heat and let the pot sit, covered, for another 15 minutes.
Mix rice with folding motion to make it fluffy. Insert dry teatowel under the lid to absorb excess moisture.
Transfer rice to a large shallow container.
Mix the rice wine vinegar, sugar and salt together thoroughly and pour on the rice all at once.
Mix quickly and gently with a wet wooden spatula while fanning the rice to cool it quickly.
Cover container with a damp tea towel until use but do not refrigerate. Use while the rice is as freshly cooked as possible.
After the rice is done, you can use whatever fancies your taste buds for the veg or fish!!
Or if you can find the dry mix, I think it's called Sushi Vinegar. You just add this to the cooked rice.
