Sushi

Rinse rice in a colander until the water runs clear. Combine rice and water in a rice cooker or a saucepan, and cook according to package instructions for rice cooker or stove top preparation.

In a small saucepan, combine vinegar, oil, sugar and salt over medium heat, and cook until sugar is dissolved. Pour this mixture over the cooked rice, and stir well. Let rice cool.

Lay a sheet of nori on a flat surface. Dip your hands in a bowl of cool water to prevent rice from sticking to your hands. Using your fingers, spread a layer of rice on top of the nori. Make the layer about 1/4 inch thick (adjust to your preference), and leave a one inch wide space along one side of the nori. Pile your desired fillings (any from the options above or from the depths of your own clever mind) along the edge on the nori sheet opposite of the one inch space. Starting at the end with the fillings, tightly roll your sheet up over the fillings until you have reached the one inch space. Lightly wet the empty area of nori with a bit of water, and continue rolling. Gently press the wet area of nori to seal the roll. If available, use a bamboo mat to stick everything together. Using a sharp knife, slice the roll into pieces of your desired thickness. Top with and dip into any of the options listed above.

Note: Tamari is a delicious wheat-free soy sauce. You can find powdered wasabi at any grocery store. Just add water and beware!