Japanese Temaki Sushi

Instructions

1. Prepare the sushi rice
   Place the rinsed rice in a rice cooker with water and cook according to manufacturer's instructions. Alternatively, cook the rice in a heavy-bottomed pot: bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Season the rice
   In a small saucepan, combine rice vinegar, sugar, and salt. Heat gently until sugar dissolves. Transfer the cooked rice to a large wooden bowl and sprinkle the vinegar mixture over it. Fold the rice gently with a rice paddle or wooden spoon, being careful not to mash the grains. Fan the rice as you fold to help it cool to room temperature.
3. Prepare the fillings
   Arrange all your fillings on a large platter: sliced fish, avocado, cucumber, green onions, and sesame seeds. Place small dishes of wasabi, soy sauce, and pickled ginger nearby for serving.
4. Set up the rolling station
   Place a stack of half-sheet nori on a plate, shiny side down. Have a small bowl of water nearby to moisten your fingers (this prevents the rice from sticking to your hands).
5. Form the temaki hand rolls
   Hold a half-sheet of nori in your hand, shiny side down. With moistened fingers, take about 2 tablespoons of rice and spread it diagonally across the left corner of the nori, leaving about 1/3 of the sheet empty. Add a small dab of wasabi if desired, then place your chosen fillings on top of the rice.
6. Roll into cones
   Starting from the bottom left corner (with the rice), fold the nori diagonally up and over the fillings, creating a cone shape. Continue rolling until you have a neat cone with the fillings securely inside. Moisten the bare corner of nori to seal the roll.
7. Serve immediately
   Arrange the temaki cones on a serving platter. Temaki should be eaten right after rolling to keep the nori crisp. Serve with small dishes of soy sauce for dipping.