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Recipe submitted by Boris on July 23rd, 2006

Sushi is great for lunch, dinner, picnics or party food. It's so versatile and also easy to make. This recipe uses normal vinegar and sugar, instead of Japanese rice vinegar.

Prep time:   1 hour
Cook time:   20 minutes
Servings:   1 large bowl

Ingredients:
2 cups white sushi rice
2 cups water
4 tablespoons white vinegar
1 1/2 tablespoon sugar

Directions:
1. Wash rice in a bowl of water. Drain water and repeat about 3 times until water is almost clear.

2. Let rice sit in some water for at least 30 minutes. This allows the rice to start absorbing water.

3. In pot, place rice and 2 cups of measured water. Cover with lid.

4. Cook on medium heat until water comes to a boil. Don't use a high temp.

5. When it starts to boil turn the heat to high and cook for one minute leaving the lid on.

6. Turn the heat down to low and cook for 15 minutes. The rice should become plump as it absorbs the water.

7. Turn off the heat and let the rice stand for 10 minutes with the lid on.

Mix vinegar and sugar in a bowl and microwave until the sugar dissolves.
Spread the rice in a large bowl and sprinkle over the sweet vinegar liquid.

Nigiri is little fingers of your sushi rice topped with a little wasabi and a fillet of raw fish. You can use any fresh fish but I highly recommend using trevally due to it's firm flesh. Serve it with some sashimi (raw fish sliced), some pickle ginger, soy and wasabi.

Remember the key to making great sushi is really in the presentation!

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