3 cups sushi rice (short grain white rice; we add 1/2 brown for a chewier texture), 3 1/4 c water, 1/4 cup unseasoned rice vinegar, 1 T sugar, 1 tsp salt. Swish rice around in water and pour off. (Do this twice.) Bring to a boil with the water, then turn down and cook 15-20 minutes. Meanwhile, gently heat rice vinegar in a saucepan and dissolve the sugar and salt into it. When the rice is done, fold this mixture into it with a rice paddle. Let cool significantly. Yields 6 cups sushi rice.

You can look online for instructions on how to roll. All you need is some nori paper and rolling mats (cheap!) Get the freshest fish possible, preferably from a small fish place. Our favourite rolls consist of different combos of the following, thinly sliced: green onions, asparagus, fish, carrot, english cucumber, sesame seeds, bell peppers, and shitake mushrooms.

OR, you can make “scattered sushi”/”sushi bowls” where you literally throw all the ingredients into a bowl, and then pick up little clumps and dip them in soy sauce/wasabi and eat! Good luck!