Roll-Your-Own Sushi

For the rice: In a bowl, combine the rice and enough water to cover it. Stir the mixture with your hand, then tip out the water but leave the rice in the bowl. Do this three more times or until the water becomes almost clear. Then let the rice soak for 20 minutes. Drain the rice into a strainer.

In a pot, combine the rice and water. Bring to a boil over medium heat. Cover and cook for 5 minutes. Turn the heat to low and cook 10 minutes more. Turn the heat off and let the rice sit for 10 minutes.

In a saucepan, combine the vinegar, sugar, and salt. Stir over low heat until the sugar and salt dissolve.

Transfer the rice to a large bowl. Using a wooden spoon and large cutting movements, toss the rice without mashing it. Sprinkle the vinegar mixture onto the rice as you toss and fan the rice as you work. Cover with a clean, damp kitchen towel.

To prepare the fillings: Arrange salmon, chicken, shrimp, crabmeat, and scallops on a platter, leaving spaces in between for the vegetables.

In a small saucepan, combine the carrots, sugar, and salt with enough water to cover them. Bring to a boil, and let the water boil steadily for 8 minutes until most of the liquid is absorbed. Arrange on platter.

Arrange cucumber strips, avocado, and watercress on platter.

Cut each seaweed sheet into quarters. Place on individual small plates.

Give each diner a bowl of rice, a plate of seaweed, and some of the wasabi and soy sauce. Instruct diners to place a generous tablespoon of rice on a square of seaweed. Add fish or poultry and vegetables, roll into cones, and dip into soy sauce.

cook's notes

Arrange the fillings on a large platter in a circular fashion, like the spokes of a wheel.