Sushi Tutorial Part One: Get the Stuff

Here's the list of things and ingredients you will need:

OK, LET'S FIRST GET THE LIST OF EQUIPMENT:

MEASURING CUPS

MEASURING SPOONS

1 BOWL TO WASH 2 CUPS OF RICE IN

STRAINER

2 TO 3 QUART PAN

A SMALL PAN, OR SAUCE PAN

WOODEN SPOON (RICE PADDLED PREFERRED, BUT SPOON IS OK AS LONG AS IT IS WOOD)

LARGE WOODEN BOWL

DAMP CLOTH TO COVER BOWL

BAMBOO MAT (OR WOODEN PLACE MAT THAT IS BENDABLE)

SARAN WRAP

NOW, THE INGREDIENT LIST FOR THE RICE:

2 CUPS MEDIUM GRAIN RICE

2 CUPS COLD WATER

¼ CUP RICE VINEGAR

2 ½ TBLSPOONS SUGAR

1 TBLSPOON SWEET COOKING RICE WINE (MIRIN)

¾ TEASPOON SALT

SEAWEED SHEAFS (MAKI NORI)

½ LB OF SUSHI-GRADE FISH (SALMON OR TUNA)

1 PACKAGE OF PICKLED RADISH CUT LONG WAYS

OPTIONAL: CUCUMBER AND IMITATION CRABMEAT

Click the link to see the video:  https://youtu.be/TnYP17bN1gw