Sushi

First, the sushi rice:

* 3 cups Japanese sushi rice (get in Japanese store)
* 1/3 cup rice wine vinegar
* 2 tbsps sugar
* 1 tsp salt
* 3 1/4 cups water

1. After washing the rice well, cook it by pan or rice cooker. How to Cook Japanese Rice

2. Make sushi vinegar (sushi-zu) by mixing rice vinegar, sugar and salt in a pan. Put the pan on low heat and cook until the sugar dissolves.

3. Cool the vinegar mixture.

4. Spread the cooked hot rice into a large plate (if you have it, use a wooden bowl called sushi-oke) by spatula

5. Sprinkle the vinegar mixture over the rice and fold the rice by shamoji very quickly. Be careful not to smash the rice.
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6. To cool and remove the moisture of the rice well, use a fan as you mix sushi rice. This will give sushi rice a shiny look.

7. The sushi rice is ready! It's best to use it right away.
Tips:

Japanese rice is a medium grained and gets sticky when it is cooked. The long grained American rice isn't proper for sushi because it is drier and doesn't stick together well.

Source: About.com

Next the rolling of the sushi. Cut the square seaweed in exactly half, which on my sheets are actually in the middle of a perforation. Put avocado and cucumber in the middle and roll, square off, sprinkle with sesame seeds, and cut. Cutting should be done with a quick sawing motion while sushi roll is held on both sides by fingers of the left hand and the knife in the middle, running through the fingers.

Tofu Block with Soy and Ginger Dipping Sauce
1 T natural soy sauce (Tamari)
2 T sake wine
1 T rice vinegar
1 t finely grated ginger
1/4 t chili paste
2 T chopped mango

Mix together and reduce over heat. Let cool and serve over block of silken tofu.