First, rinse the sushi rice 5 times or until the water runs clear. Sushi rice grains are wider than regular rice.

I used a rice cooker: add the rice and enough water to reach your knuckles when your palm is flat on the rice. Add rice seasoning mix if you like, but it's optional.

Once the rice is cooked, cover it with aluminum foil (whether using a regular pot or rice cooker) and let it steam on low heat until all the water is absorbed. When done, spread the rice out on a large plate and let it cool.

Now, mix the marinade for the rice: combine the rice vinegar, white sugar, mirin (if using), and salt. I also used sushi seasoning, but that's optional. Once the rice is at room temperature, gradually add the marinade and mix well. If you don't have mirin, just use the rice vinegar, sugar, and salt.

When your rice is ready, you can start making your rolls.

Place the bamboo mat down and cover it with plastic wrap. Put a sheet of nori on top, then spread a thin layer of rice over the surface. Wet your hands to prevent sticking. Add cucumber at one edge, then surimi or tuna, avocado, Philadelphia cream cheese, and jalapeño strips if you like. You can get creative—try adding plantain or shrimp (pre-cooked or breaded if you prefer). Play with flavors and ingredients as you wish.

Roll it up tightly so the roll holds together. You can make the roll with the rice on the outside or the nori on the outside, depending on your preference. As you roll, press gently to compact the roll.

For the breaded or tempura rolls: first dip the roll in the egg and flour mixture, then coat with panko or breadcrumbs, and fry in hot oil until golden.

Enjoy! I also used the breading for some carrots, chicken breast strips, and cheese I had on hand. Here’s a plate served with surimi salad—get creative with your combinations. I also used sriracha mixed with mayonnaise for a spicy kick.