Rinse the rice with cold water in a strainer until the water runs very clear. Drain well.

Add rice to the pot and add the correct amount of water listed in the ingredients and cook the rice.

When the rice is cooked, transfer the rice immediately to a large mixing bowl and drizzle it evenly with the sushi vinegar and sugar. Mix until the vinegar is evenly mixed into the rice.

Let the rice cool by scooping it and spreading it out on a baking tray to cool at room temperature.

Peel the skin of the ginger with a spoon.

Using a vegetable peeler or mandolin slice pieces of ginger on a super-thin setting.

Put salt on ginger, and allow to sit for 5 minutes.

Rinse off the salt with water and pat dry.

Place rice vinegar, sugar, salt, and water in a pan, and add medium heat. Allow sugar and salt completely to dissolve. Turn off the heat once it's boiled. Set aside.

Place your ginger in your clean jar.

Pour the pickling liquid on top. Seal the jar, and allow it to cool on your kitchen counter for at least 30 minutes, before placing it in the fridge.

Grate desired amount of horseradish on the fine side of the grater

Drop 2-3 drops of green food coloring

Grab your sushi maker! ( This is super helpful)

Oil sushi maker

Place rice in sushi maker then avocado on one side

Then carrots and pepper on the other side place the fish on top of the veg.

Close the sushi maker and then push it unto the seaweed(Noriz)

And just use sushi mate to guide you as you rap your sushi

Place a sheet of nori on your rolling mat with the shiny side down

Wet your fingers to keep the rice from sticking to them as you work

Spread a thin layer of sushi rice onto the sheet of nori

Make a shallow depression near the bottom of the rice with your finger

Roll the sushi up from the bottom using your mat as a guide

Wet a sharp knife with cool water and cut it into slices