INGREDIENTS
Sushi Rice, see recipe
3 sheets nori seaweed
Wasabi paste

SUGGESTED FILLINGS
Cucumber, cut into thin strips
4 ounces smoked salmon
2 ounces salmon roe
8 medium prawns
Omelet Strip, recipe follows

OMELET STRIP
1 egg
1/2 teaspoon sugar
1 pinch salt
Oil

DIRECTIONS
Toast the nori sheets by holding directly over a medium low flame and passing it back and forth quickly till slightly crispy.

Place a nori sheet on a bamboo rolling mat about 1/2 inch from end of mat facing you.

Spread a small amount of wasabi paste over the nori. Wet hands and spread rice on the nori in a layer about 1/2 inch thick leaving a 1/2 inch border at the near and far end.

Make a long indentation along the centre of the rice and lay some filling in the trench.

Roll the mat tightly away from you making sure that the mat stays on top of the roll and doesn’t get rolled into it.

Cut the roll crosswise with a sharp damp knife and serve with soy sauce, pickled ginger and a small amount of wasabi paste on the side.

Omelet Strip:
Mix 1 egg,1/2 teaspoon. sugar,a pinch of salt lightly with a fork. Oil a frying pan, heat and add egg mixture. Tilt to spread the egg thinly and cook till set. Remove to a plate and let set. Roll up and cut into 1/4 inch wide strips.

During the Edo period, “sushi” refered to pickled fish conserved in vinegar. Nowadays sushi can be defined as a dish containing rice which has been prepared with sushi vinegar. There are many different types of sushi. Some popular ones are:

	Nigiri Small rice balls with fish, etc. on top. There are countless varieties of nigirizushi, some of the most common ones being tuna, shrimp, eel, squid, octopus and fried egg.
	Gunkan Small cups made of sushi rice and dried seaweed filled with seafood, etc. There are countless varieties of gunkanzushi, some of the most common ones being sea urchin and various kinds of fish eggs.
	Norimaki Sushi rice and seafood, etc. rolled in dried seaweed sheets. There are countless varieties of sushi rolls differing in ingredients and thickness. Sushi rolls prepared “inside out” are very popular outside of Japan, but rarely found in Japan.
	Temaki Temakizushi (literally: hand rolls) are cones made of nori seaweed and filled with sushi rice, seafood and vegetables.
	Oshizushi Oshizushi is pressed sushi, in which the fish is pressed onto the sushi rice in a wooden box. The picture shows trout oshizushi in form of a popular ekiben (train station lunch box).
	Inari Inarizushi is a simple and inexpensive type of sushi, in which sushi rice is filled into aburaage (deep fried tofu) bags.
	Chirashi Chirashizushi is a dish in which seafood, mushroom and vegetables are spread over sushi rice.

Source: Japan Guide