I used 1 cup of sushi rice (also short grain rice, even arborio rice, are both fine), to which I cooked according to instructions and to which I added sushi vinegar. I didn't use a sushi mat, I just laid out the nori on a chopping board, pressed a cup of the prepared rice onto half of the sheet, laid out the filling in the middle of the rice, in a line, then rolled up the whole thing, making sure to wet the two pieces of nori that were coming together. It was like making a Vietnamese cold roll, or tortilla wrap, only you don't have to fold in the sides as well. After the roll was wrapped up, I sliced it. For the filling, I used leftover fish fingers. Which aren't the best, but are an extremely cheap protein source. The sauce is mayonnaise mixed with wasabi powder.
We had already made sushi with proper ingredients like carrot, cucumber and smoked salmon (and egg!) but they had already run out rather quickly, and I needed to use up my fish fingers.
