With everything you need in one place, you're ready to begin this adventure. A helpful hint is to have everything chopped and separated into bowls before you start rolling so that you can go through the process like an assembly line.

One of the best things about rolling your own sushi is that no two rolls have to be the same, if you don't want them to be. This is your chance to be creative and experiment with different textures and flavors.

Step 1: Make your sushi rice. For two cups of cooked rice, add two tbsp of rice vinegar, two tbsp of sugar, and one tbsp salt. If you use sushi vinegar, forgo the sugar and salt, as it's already added.

Step 2: Place one nori sheet on the bamboo mat. With wet hands, cover the bottom 2/3 of your sheet with a thin layer of rice (no more than 1/3-in. thick)

Step 3: Add your filling. This can be any desired combo of the above items, although too many ingredients make rolling more difficult (think of it as a Japanese burrito.) Place veggies in the middle of the rice horizontally.

Step 4: Starting at the end closest to you, roll the bamboo mat toward the top, keeping a relatively firm grip. You might want to use water or vinegar to "seal" off the top of your nori when you're done rolling.

Step 5: Using a sharp, serrated knife (and it helps if it's wet, like when cutting brownies), slice the roll into one-in. pieces. Voila! Go crazy.

*Miso soup recipe
4 cups water
1/3 cup miso (Fermented soybean paste. Comes in white, red, or blended.)
3 green onions, chopped
1 tbsp shredded nori or wakame (Seaweed)
1/2 block firm silken tofu, cut into 1-in. cubes
Dash soy sauce
1/2 tsp sesame oil

Bring water to a slow simmer and add seaweed. Simmer at least five to six minutes. The longer you simmer the seaweed, the less of a salty fishy flavor it will have.