Sushi

Sushi on the go
2 c. rice
1 4/5 c. water
1/4 c. vinegar
1 tsp. sugar
2 tsp. salt

Fish (tuna, salmon)

Three hours before, wash rice well. Heat water in large kettle with a tight fitting lid, and just before boiling add rice. Bring water to a boil. Lower heat, cover and simmer 10 minutes. Rice should be firm.

Place rice in shallow bowl, cool quickly while stirring in remaining ingredients when served with fish (raw or cooked). Each portion of rice is shaped into oval, and a slice of fish is pressed upon it.