Extra equipment required: Bamboo mat (maki-su)- to make sushi rolls
                                       Rice Paddle or large flat plastic spoon

Ingredients:
3 1/3 cup
4 cups
5 tbsp + 1 tbsp
2 tbsp
1 tsp
1 package

Sushi roll filling:
1
2 tbsp
1 package
1 packet
1 small package
2

nishiki rice or kohaku rice
water
rice vinegar (white vinegar will also work)
sugar
salt
sushi nori (dried seaweed)
soy sauce

cucumber, peeled, seeded & sliced into strips
thin sliced red ginger in red brine liquid
gobo tempura - Yamasa fried fish cake with burdock
kampyo, dried grourd
takuan (pickled radish - bright yellow in color)
eggs , cooked to thin omelet style
 

Method:

1. Cook Rice.

2. To make vinegar sushi dressing, dissolve the sugar and salt in the vinegar over low heat. Force cool to room temperature by placing the bowl of ingredients in a bath of water and ice.

3. Toss the rice with a rice paddle by spreading a thin layer in a wide shallow plastic or wooden cutting board. Do not use any metal because the vinegar reacts with it, causing a disturbing taste. Toss with horizontal, cutting strokes. While tossing, slightly sprinkle vinegar dressing over the rice. You may not have to use all the vinegar dressing. Don't add too much or it will get mushy. At the same time, use a hand fan or paper to cool the rice. To keep the vinegar rice from drying out, place it in a container and cover it with damp cloth. Vinegared rice should be eaten the same day it is made!

4. Place the dried gourd into a bowl of warm water to dehydrate (10-15 minutes). Meanwhile, remove the outer cucumber skin and seeds (by running your thumb down the middle). Slice the cucumber, gobo tempura and takuan (pickled radish) into rectangular strips. Place the cucumber strips in a bowl, lightly sprinkle with salt, squeeze and toss to distribute salt throughout. Once the gourd strips have softened, place into a saucepan with 1/4 cup water and 1/4 cup soy sauce. Heat uncovered over medium heat till the gourd turns brown soaking up the liquid. Place all strips of ingredients on a plate or cutting board. Lay your bamboo mat on a cutting board with bamboo strips going horizontally from you. Toast the nori sheets by passing the shiny side over your stove burner (it will turn color - take only a few seconds).

5. Place one sheet of nori on the bamboo mat. Spread 2-3 tbsp rice on 3/4 of the nori, leaving an inch or two with no rice at the ends. In the centre of the spread rice, place all the strips of the filling ingredients. Lift the bamboo mat and roll once to make a long sushi log. Slightly squeeze along entire roll. Slightly lift the bamboo mat and roll again till you get to the end of the nori sheet. The roll should be nice and tight with ingredients directly in the centre. Using a sharp knife, slice the sushi log into 1 1/2 inch rolls, place flat on a plate. Serve with dipping sauce - soy sauce and wasabi.