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1
Place a half sheet of nori horizontally in front of you on your mat.
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2
Place rice on left third of nori, leaving border of nori all around.
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3
Place filling ingredients vertically across middle of rice.
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4
Fold near corner of nori over to begin folding into cone shape.
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5
Continue to roll until cone is formed.
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6
Serve with pickled ginger, wasabi and soy sauce as condiments.
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7
Rinse rice in water until the water runs clear and then drain in a colander for 1 hour.
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8
Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water.
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9
Over medium heat, cover and bring the water to a boil.
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10
Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes.
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11
Reduce heat to low and cook for about 15 minutes, or until water has been absorbed.
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12
Remove from the heat, remove lid, and place a towel over pot.
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13
Replace lid and let stand for 10 to 15 minutes.
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14
While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan.
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15
Heat over low temperatures, stirring, until sugar and salt dissolve.
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16
Let cool.
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17
Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon).
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18
Run the spatula through the rice in slicing motions to separate the grains.
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19
While doing this, slowly add vinegar mixture.
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20
Add only as much as is necessary; the rice should not be mushy.
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21
If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures.
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22
Do not refrigerate the rice.
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23
Keep it in the tub covered with a clean cloth until ready to use.
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24
The rice will last one day.
