Wash then cook rice using the absorption method. Let rice cool, stirring occasionally so it doesn't get too gluey from the starch. Add palm sugar and vinegar to rice and mix thoroughly.
While the rice is cooking and cooling, slice your vegetables. Note: Most vegetables are good. I like to use cucumber, avocado, finely sliced peppers, blanched asparagus, celery and finely sliced carrot. If you are using tofu, slice to similar sizes of the vegetables. I like to marinate the tofu slices for 10 minutes in 1/4 cup soy sauce and teaspoon minced ginger for flavour.
Once the rice has cooled and the veggies are sliced, you can start making the sushi! (A sushi mat is really handy for this. You can get them pretty cheap at most supermarkets and you use them over and over. And over.)
Lay out a nori sheet. Spread rice over the sheet leaving about 6th rice-free on both top and bottom of the sheet.
In the middle of the rice lay out your vegetables (in a horizontal line) and tofu if your using it. Cover the veggies with a little more rice.
Roll up the nori sheet so it looks like a green seaweed log. To seal the end, use a pastry brush dipped in water.
Slice into slices about two fingers wide. Voila!
Notes:
-They say to use sushi rice. It is good but I find Aborio rice works just as well and is way cheaper.
-When slicing the sushi log, use a very sharp, wet knife.
-You can get all the ingredients at the supermarket.
I like to serve my sushi on a rectangular serving dish with little bowls of each wasabi and soy sauce.
Sushi is pretty hard to get good at. Practice makes perfect!