How to Make Your Own Sushi
Sashimi is basically just sliced fish served raw. There's not much to do in the way of preparation except slicing your fish properly and making sure it's kept chilled until ready to serve. Pieces should be no more than 1/2 inch thick and about 2 inches in length.
Nigiri are balls of rice with a slice of fish, omelet, or shellfish on top. The rice ball should be formed to be about an inch thick and 2 inches long. Traditionally, a small bit of wasabi paste is placed on the ball before adding the topping, but you can omit it if you're not a fan of spicy flavors.
The basic sushi roll starts with placing a piece of plastic wrap on your table and laying down a sheet of nori. Using your flat spoon, spread a layer of sushi rice on the nori about 1/4 inch thick and covering the sheet almost to the edge, leaving about 1/2 inch of nori visible at the other end.
Place your toppings lengthwise on one end of the sheet about 1/2 inch away from the long edge. Try to stay simple as the more ingredients you add, the harder it is to roll up at the end. A common combination for a
Chopsticks can be found in many kitchen stores but traditionally chopsticks are only used to take individual pieces of sushi off the community plate to bring to your personal plate. At that point, many sushi fans prefer to use their fingers. If you have difficulty finding any of the ingredients, there are many specialty stores online that sell all sorts of sushi products. You can get creative with arranging your sushi on a platter, or invite everyone in the kitchen for a sushi-making party! Itadakimasu (let's eat)!