How to make homemade sushi

First, start by preparing the rice you will be using for your sushi. I will be using Jasmine Rice for my sushi. http://scene7.samsclub.com/is/image/samsclub/00085

Use your measuring cup to get an exact measurement of two cups of uncooked rice. http://wwwjarvishouse.blogspot.com/2009/12/fennel-rice-finocchio-rice.html

Put the 2 cups of uncooked rice in a large strainer with 2 1/2 cups of warm water. http://d74bwl3dcueqd.cloudfront.net/images/guide/982d9986465f46d6b4b36d2470e30db 5/315x500_ac.jpg

Strain the water out of the strainer, keeping all of the rice in the strainer.

Then, fill the strainer containing uncooked rice with warm water. Let the water strain out again.

Repeat the last process ten times. By doing this, you are helping to get rid of some of the starch from the rice. Getting rid of the starch is what makes the rice sticky.

After washing the starch out of the rice, put the rice in a bowl. In addition to the rice, put 2 1/2 cups of warm water in the bowl.

Leave the rice in the bowl to soak the water for an hour.

After the rice soaks up the water, pour the water down the sink.

Take your (preferably) t-fal pot, and put 2 1/2 cups of clean water in it. Turn the stovetop on high, and wait until the water starts to boil.

After the water starts to boil, add the rice to the water. Cook the rice on high for 5 minutes. Then, let the rice cook for 15 minutes on low heat.

While the rice is cooking on low heat, add 1 teaspoon of salt to the rice.

Transfer the rice from the pot to a bowl or container. Let the rice cool for about 5 minutes.

Use a tablespoon to get an accurate measurement of rice vinegar. Pour the tablespoon of rice vinegar into a measuring cup.

Add 1/2 a tablespoon of sugar to the measuring cup with the rice vinegar.

Use a metal spoon to mix the rice vinegar and the sugar in the measuring cup.

Pour the mixture of the rice vinegar and the sugar over the rice. This is what gives the rice in sushi it's unique flavor.

Mix the rice with the mixture of rice vinegar and sugar. Try to make sure that you mix everything evenly, so that the mixture is all over the rice.

Now you will be able to actually start making the sushi. You will need to start with your sushi mat and your 10 sheets of seaweed.

Place the seaweed on the sushi mat, making sure that the glossy side is facing down. Also check to make sure the dull side is facing up.

Before you begin, make sure the lines on the seaweed are horizontal. The bamboo sticks on the sushi mat must also be horizontal.

Put on a pair of rubber gloves and fill your small bowl with cold water. Dip your covered hands in the water. This will help you work with the rice without it constantly sticking to your hands.

Using your hands, scoop up a handful of rice about the size of your palm.

Spread the rice with your hands, to cover 2/3 of the seaweed.

Take one imitation crab leg, and place it in the exact center of the rice/seaweed.

Set your (so-far) sushi aside for now.

Take your knife and your 1/2 a cucumber, and cut it into long/ thin pieces. Each cucumber piece should be about 1/2 an inch wide and 1 1/2 inches long.

These are not perfect examples, but your slices should somewhat resemble mine.

Place two cucumber slices to the side of the imitation crab leg that is facing you.

Take the avocado and cut it in half. Next, take the pit out and peel the avocado. http://www.clipartof.com/gallery/clipart/food_3.html

Cut each avocado slice about 1/2 an inch wide and 1 inch long.

Place two avocado slices parallel to the cucumber slices on the side that is facing you. The cucumber slices should be in the middle of the avocado slices and the imitation crab leg.

Take the bottom of the sushi mat and the seaweed and start to roll away from yourself. Make sure you are tightly rolling the sushi. You do not want it to fall apart later on.

Keep rolling the sushi mat and the seaweed with the sushi contents tightly, until you cannot roll anymore.

Carefully unroll the sushi mat. Make sure you unroll only the sushi mat and not the sushi itself.

Dip your knife into your bowl of water. This makes it easier to cut through the seaweed when you start cutting your sushi.

Start cutting the sushi roll into 6 equal pieces, each about 1/2 an inch long.

Each roll should be almost identical or similar.

Place the sushi rolls on a large tray. Depending on the size and shape of the tray, the amount of sushi you can serve at the same time might differ.

Take about 1/4 cup of sesame seeds. You will only use 2 tablespoons of sesame seeds.

Put your 2 tablespoons of sesame seeds in a skillet. Turn the stove on high, and toast the sesame seeds. Keep toasting them until they are slightly brown.

Sprinkle 2 tablespoons of sesame seeds over the sushi. This step is more for appearance rather than flavor.

Finally, place one slice of smoked salmon on each sushi roll. I like to leave a small portion of the sushi without any salmon, for anyone who is not comfortable with eating it.