Instructions: Make the Sushi Rice: Place rice and 3 cups water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until water has been absorbed, 14 to 16 minutes. Alternatively, cook in a rice cooker according to manufacturers directions.

In a small saucepan, combine vinegar, sugar, mirin, sake, and salt. Warm the mixture over medium-low heat until sugar and salt are dissolved, about 2 minutes; set aside. Transfer the cooked rice to a large mixing bowl. Slowly add the vinegar mixture to the warm cooked rice, stirring constantly, until the vinegar mixture is completely incorporated into the rice. Let cool, stirring occasionally. (Makes 6 cups)

Prepare an ice-water bath; set aside. Bring a large pot of water to a boil. Add a little salt and the shrimp, and cook until shrimp is opaque, 3 to 5 minutes. Use a slotted spoon to transfer to ice-water bath until cool. Drain well, and cut shrimp in half lengthwise; set aside.

Lay 1 sheet of nori, shiny-side down, onto a bamboo sushi-rolling mat with the longer side parallel to the edge of your work surface. Moisten hands with water, and spread 1 cup sushi rice evenly over nori. Spread a small amount of wasabi across the middle of the rice.

Arrange 4 shrimp halves or 1/2 ounce salmon, and a few pieces each of cucumber, mango, and avocado in a line across the bottom third of the nori. Using the bamboo mat, roll into a cylinder, enclosing filling. Squeeze, sealing the cylinder, and remove the mat. Using a serrated knife, slice the cylinder crosswise into six equal pieces. Repeat with remaining ingredients. Serve with wasabi, soy sauce, and pickled ginger.

This recipe yields 6 rolls (about 36 pieces).

Yield: 36 pieces

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