Download ImageMosaic Sushi IngredientsSushi Rice :3&1/2 cups cooked short grain rice4 tbsp rice vinegar1 tbsp sugar1 tsp saltSuggested Toppings :ikura (salmon roe)grilled mackerel & mushrooms (coated in teriyaki sauce)spicy tuna mayoanchovies (deboned)carrot & cucumber (peeled into ribbons)tamagoyaki (rolled omelette)sashimi of choice (sushi grade)Additional garnish :scallion & dill (chopped)nori (cut into desired shape & size)white & black sesame seeds (toasted)red & green chillies (thinly sliced)shichimi togarashi or furikakeStepsCombine rice vinegar, sugar & salt in a small saucepan, bring to a boil over medium heat, whisk until sugar is completely dissolved & set aside to coolDrizzle sushi vinegar over slightly cooled cooked rice, with a rice paddle, gently “slice” rice at a 45 deg angle to incorporate vinegar & break up any lumpsLine bottom of chosen container with parchment paper, tightly pack sushi rice into it, use a dough scraper to cut compressed sushi rice inside the container (width should be 3-4 cm & scraper always moist)Cut topping ingredients slightly bigger than sushi rice squares for better coverage, arrange each topping neatly on bed of sushi rice, maintaining straight lines Source : www.instagram.com