Food Shopping List:

Sushi Rice:
      Sushi rice is different from white rice!  This is a very important distinction.  If you cook white or brown rice on the stove it will not have to correct sticking consistency regardless of what you do.  Sushi rice is traditionally white and doesn’t look far too different from white rice.  The magic is when it begins to stick to everything in sight, including silicone dish wear.  Occasionally it may have a slight vinegar smell, this is perfectly normal. This may be hard to find in a traditional supermarket.

Nori (seaweed wrap):
      This is the wonderful green wrap that encircles a sushi roll.  Usually, it’s the part the gets the most disgusted looks and criticism.  Kim is washed, cleaned and dried, occasionally roasted seaweed.  It comes in long sheets, either rectangular or square.  The shape for this does not matter, so long as it is a rectangular shape of sorts. Most supermarkets now carry Nori near seafood cases and in ethic food aisles.

Cucumber:
      A tasty vegetable loaded with seeds.  The skin will be peeled off for this, but some people prefer to leave the skins on.  Depending on your ability with a pearing knife or vegetable peeler, you may do the same.  Either way, we will not be using the central seedy part of the cucumber. There is little other use for it as well.

Avocado:
      Considered one of the most fattening vegetables in a produce department.  Watch out for its thick heavy pit in the center!  We will not want the outer skin or the inner seed.  It’s much easier to cut the avocado in half and spoon out some for the wrap.  I will not be using avocado in this tutorial, as I do not personally like avocado.  I will be substituting cooked carrots.

Carrots:
      Another vegetable that can be used or omitted in sushi rolls.  The way you purchase them does not matter much, with or without the greens has the same result.  I do not eat the greens or use them in anything, so it would be a waste.  The only requirement is that you do not purchase baby carrots.  They will be too small and difficult to grip and work with.

Artificial Crab Meat:
      Artificial crab meat is just that.  It’s not crab meat, but personally I don’t know what it is.  Someone told me it was shark meat, but I don’t know how much of that to believe.  This does not mean that it is meat-free for vegetarians or vegans.  I would suggest omitting the crab meat if this is to be an issue. If you can't find these in the seafood department, check with frozen foods.

Soy Sauce:
      Used as a seasoning and dressing for cooking the carrots, as well as eating with the finished sushi.  Only needs to be used if you like the taste, as the carrots can be steamed or sautéed in oil or even water to soften them.

Vinegar:
      A pinch of vinegar is good for adding into sushi rice.  However, it is not required by any means.  Don’t rush out to purchase it if you will not need it.

Seasame Seeds:
      They add a nice visual touch to sushi when the final product is rolled in it.  However, I don’t take to them much and will not use them, as it is more towards presentation than taste. These are either sold in bags as a 'baking nut' or an ethnic food in a bottle.

Wasabi:
      A very VERY spicy topping used with sushi.  It is a sort of paste that can be rubbed onto sushi for a kick of flavor.  If you do not appreciate spice, this is not the ingredient for you.  It is always served on the side for this sole reason. Wasabi is sold by the jar in the ethic food sections.

Pickled Ginger:
      Ever notice that pink stuff that you get in a store-purchased tray of sushi?  This is pickled ginger, a slightly sweet and tangy vegetable.  Some people add this to their sushi, but it is also popular to serve alongside it. It is found in the ethnic section of most supermarkets.