Sushi means "rice sandwich" in Japanese. The filling doesn't need to include raw fish. Roasted, sushi seaweed, or nori, is available in Asian markets (and also online) and many supermarkets, as are sticky rice, wasabi paste, and pickled ginger.

Method

1. Combine the rice with 2 1/2 cups of water and salt in a saucepan. 

2. Cover and bring to a boil, then reduce heat to low and cook for 20 minutes.

3. Remove from heat and allow to stand, covered, for 10 minutes.

4. Spread the rice in a wide, shallow bowl and allow to cool.

5. Place 1 sheet of nori on a bamboo sushi mat or a cloth napkin.

6. Spread 3/4 cup rice evenly on the nori, all the way to the edge on the sides, and leaving a 1/2-inch border at the top and bottom.

7. Spread 1/2 teaspoon wasabi paste along the length of rice nearest you.

8. Line 2 strips of carrot end to end on top of the wasabi and place 2 cucumber strips parallel to the carrot strips.

9. Beginning at the end nearest you, start rolling up the mat or napkin, pressing firmly against the nori to enclose the filling, alI the while keeping the end of the mat or napkin from rolling into the sushi.

10. Continue rolling up to the top.

11. Wet the end of the exposed nori with a little water to seal the roll.

12. Gently squeeze the mat or napkin around the sushi roll and remove.

13. Using a sharp knife, cut across the center of the sushi roll, then cut each half into thirds to create 6 slices.

14. Arrange on a platter, one cut-side down.

15. Repeat with remaining nori, rice, carrots, and cucumber to make 2 more rolls, using carrots and avocado for remaining 3 rolls. 

16. Garnish the platter with pickled ginger, a small mound of wasabi, and a small dipping bowl of tamari.

17. Serve with chopsticks.

Makes 36 pieces