|Cook calrose rice (Japanese sushi rice). Stir when cooked and set aside to cool. Be sure to cover it while cooling so that the rice doesn't dry out. When cooled to room temp, stir in the sugar and rice vinegar.|
|Slice the cucumber, lemon, and sashimi.|
|Assemble each handroll tableside with seaweed, rice, lemon, cucumber, and sashimi. Dip in soy sauce with wasabi and enjoy immediately.|
We like to assemble handrolls tableside so that the seaweed stays crunchy... it's challenging to bite into softened seaweed.