Making sushi at home is easier than you think, and a lot less expensive than ordering it at a restaurant. The sticky rice holds together well and is easy to work with, but if you’re having trouble forming the rice balls, dip your hands in a 50/50 solution of water and vinegar. Rinsing the rice under running water before cooking also removes excess surface starch, which can sometimes make the rice too sticky. Serve with miso soup, a seaweed salad, steamed edamame, and sake. In lieu of salmon, try topping the rice with grilled shiitake mushroom caps, or slices of mango.