• Bamboo rolling mat
• One package of 3 toasted seaweed sheets (make 3 rolls per kid)
• One small bag of sushi rice
• Rice vinegar
• Vegetable or fish/meat fillings of your choice - here is where you can get creative. In these photos, I used cucumber, sauteed spinach, carrot, and yellow pickled radish. You can use sauteed shiitake mushrooms, asparagus, red pepper, deep fried yam, Salmon, Tuna, BBQ eel or Flaked tuna.
• Pickled ginger
• Soy sauce

To get started, we precooked the irce and chill. It needs to be cool in order to work with. How ever we show the kids how wash and cook the rice. All the ingrediants are already cut or cooked for their choice. Kids mix the rice with vinegar. When kids are ready to make the sushi rolls, organize their workspace with the food, the seaweed sheet, the bamboo mat, and a bowl of water to dunk their hands in before working with the sticky rice.

Select one sheet of seaweed and place it shiny side down on the bamboo mat. After wetting your hands, pick up some rice and spread it on the the sheet, and then with your fingers, press it down gently. You don't want to press it into a solid block; you just want to make it a little more stable so it doesn't fall apart when you start rolling. The rice should be about 1/4 of an inch in height. Don't worry if you can still see some of the black seaweed sheet through the rice.

Add your fillings in the center of the rice and gently press down. Do one filling per roll, but if your kids are willing, feel free to try two or three fillings per roll. Always put down the biggest fillings first. Smaller fillings go on top. Don't pile the fillings too high, or it will be hard to roll.

Now you can begin rolling! Lift the end of the bamboo mat that is nearest to you and fold it over the ingredients. Be sure to pull the end of the mat out in front of you so it doesn't roll up into the roll. Dip your fingers in the bowl of water and lightly moisten the top end of the nori sheet that is furthest away from you. With a gentle rolling motion, fold the roll into the end of the nori (the part you just moistened) and seal the roll. Squeeze the roll gently with your hands and with the palms of your hands, roll it back and forth between the fold of the bamboo mat to ensure the roll has sealed and to help shape it. Congratulations - you have made a sushi roll!

Of course, this part is adults-only; take the sushi roll and slice it into 8 even slices with a sharp knife. Leave two peaces of your sushi on the plate and put on the boat. You can share with your friends.

Then take the plate from the boat back. Serve with soy sauce and pickled ginger. Enjoy!