SearchSushi23rd May 2007 Ingredientsjapanese short-grain ricerice vinegardried seaweed sheets (nori)bamboo mat (makisu)fillings - cucumber, avacado, tuna, etc.sesame seeds (optional)InstructionsCook the rice and let cool. While the rice is cooling, mix rice vinegar into the rice.Cut fillings into thin strips.Place a sheet ...  This article is courtesy of Washington High School Culinary Arts Club 
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