Sushi, a representative food of Japan, is a vinegared rice garnished with an assortment of fresh vegetables, fish and seasonings. You'll find many of the ingredients ... and the bamboo mat ... at an Oriental food store.

Rice:

Cook rice in water for about 25 minutes or until all the liquid is absorbed. Spread rice evenly over bottom of a large glass or wooden bowl.

Mix vinegar, sugar and salt together in a small bowl.

Sprinkle vinegar mixture generously over the rice. You may not need all the vinegar mixture. The rice should remain somewhat dry.

With a large wooden spoon, mix rice with a slicing motion.

Leave the rice in the bowl, covered with a damp cloth.

Rolls:

1 pk Nori Seaweed, large or medium (Quality nori seaweed must be crisp. Look for a well-sealed package.) 1 Bamboo Mat, medium or large, for rolling sushi

Fillings ... Chose from these combinations:

1 Cucumber, cut into thin strips the same length as seaweed 1 Avocado, peeled, pitted and cut into thin strips Fresh Cilantro, minced

2 oz Daikon Radish, cut into strips 2 oz Pickled Ginger 4 oz Small Shrimp, cooked

4 oz Prosciutto 1 Cucumber, cut into thin strips 1 Avocado, peeled, pitted and cut into thin strips 2 oz Pickled Ginger

To Assemble Sushi Rolls:

Place one sheet of nori seaweed on the bamboo mat.

Spread approximately 3/4 cup rice onto seaweed; flatten with the back of a spoon. Leave uncovered 3/8 inch (1 cm) at front of sheet and 3/4 inch (2 cm at end of sheet.

Place all filling ingredients at center.

To form roll, lift one end of the mat and begin to roll and compress the seaweed. Use the mat only to help form the roll. (It may be difficult at first to keep the mat from rolling with the seaweed.)

Moisten end of seaweed with a small amount of water to seal the roll.

Cut into rounds approximately 1/2 inch thick.

Cilantro Shrimp Prosciutto Filling Filling Filling

One Serving = 3 pieces Calories: 79 68 95 Protein: 2 g 3 g 4g Fat: 2 g <1 g 3 g Carbohydrate: 14 g 13 g 14 g Fiber: 1.5 g 0.9 g 1.5 g Cholesterol: 0 mg 13 mg

4 mg Sodium: 203 mg 215 mg 317 mg Potassium: 160 mg 100 mg 257

Exchange: Starch/Bread 1 1 1 Fat - - 1/2

Nutritional Guide and Cookbook, " by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.