Set up a rolling station
Arrange sushi components on the table, or set up a station on a nearby counter.
1. Mix 1/4 cup rice vinegar with 4 cups water. Pour into small bowls for guests to moisten their hands while rolling sushi, so rice doesn't stick.
2. Put 6 precut sheets of nori (7 1/2 by 8 in.) in a covered serving container to keep dry; mound sushi rice and fillings on platters or in bowls (vegetables together, seafood separately). Put condiments ― soy sauce, pickled ginger (1 cup), and wasabi (about 3 tablespoons prepared wasabi or 4 tablespoons powdered wasabi mixed with about 2 1/2 tablespoons water) ― in separate bowls.
3. Arrange ingredients, along with bamboo mats or plastic wrap, on the table or station.
Make the salad
The longer the cucumbers stand in the vinegar, the more limp and flavorful they become. Chill salad up to 2 hours.
8 ounces cooked, peeled, and deveined shrimp (31 to 40 per lb.), tails removed
2 English cucumbers (about 1 1/2 lb. total), rinsed
1/3 cup rice vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1/3 cup unsalted roasted peanuts, chopped
1. Rinse shrimp; drain well. Cut in half lengthwise. Thinly slice cucumbers.
2. In a bowl, mix vinegar, sugar, and soy sauce. Add cucumbers and shrimp; mix to coat. Top with peanuts just before serving (see notes).
Roll your sushi
Here are two different styles of rolls to try ― the traditional maki and the free-form hand roll, which is even easier.