(For all ingredients, please use organic versions if available)
Sushi Rice
720 milliliters rice
70 milliliters vinegar
40 grams sugar
20 grams salt
10 centimeters long
piece kelp

Sushi Contents
1 avocado
40 perilla
3 cucumber
1 package radish sprouts
1 package natto (fermented soy beans)
1 small carrot
Pickled plum paste (to taste)
2 deep-fried tofu
1 red bell pepper
40 sheets toasted
nori sheets for
hand-rolled sushi

1. To make the sushi rice, the amount of water must be reduced a bit with equivalent of the sushi vinegar. Cook rice in the rice cooker.
2. To make sushi vinegar, mix vinegar with 4 tablespoons of sugar beets and 2 teaspoons of salt. Mix until all sugar melts.
3. When the rice is ready, transfer the rice to a wooden container for sushi.
4. Loosen the rice, and while the rice is very hot, quickly mix sushi vinegar with the rice.
5. Pour sushi vinegar over the rice making use of the surface of a spatula in a circular manner, then cutting the rice with the spatula, spread the sushi vinegar evenly.
6. Use a fan to let the moisture quickly evaporate. Continue mixing while fanning.
7. Place a wet cloth over the sushi container and let it sit for a while so that it can prevent the sushi rice from drying out.
8. Cut the bell pepper and the cucumber. Remove the stems, and cut in half and then cut into two or three equal parts.
9. Place the deep fried tofu on a frying pan until a little bit of burnt marks appears on both side, then cut the tofu into thin slices each with a width of 5 – 7 millimeters.
10. Next, cut the avocado, remove the skin, cut into 3 or 4 equal parts.
11. Peel the carrot, then cut it into slices of 5 millimeters thick.
12. Sprinkle some salt on the strips.
13. Cut the radish sprouts, cut the roots off.
14. Remove the seed of the pickled plums, then put them in a mortar and grind with a pestle and make a paste.
15. Sprinkle some sesame on the plum paste and mix it.
16. Add a bit of mustard and soy sauce into the natto or fermented soybeans. Mix it slightly.
17. Place a sheet of toasted nori on your hand, then put some sushi rice on top. Place the rice in the form of an inverted down triangle.
18. Make a space in the middle for some wasabi if you like or after finish rolling up, dip it in the soy sauce mixed with wasabi paste and eat.
19. Place the contents of your liking on top.
20. First, begin with the perilla leaves, then the cucumber. To make it more attractive, place the cucumbers so that their tips stick out of the nori.
21. Next, place the avocado pieces, red bell pepper, and then some radish sprouts.
22. To make the roll, make a triangular pyramid shape, and then begin to roll, and roll, and roll.
23. Each hand-rolled sushi is distinctive.
24. The sushi can be eaten with favorite soy sauce, or with combination of wasabi paste and soy sauce or anything you like.