How to make sushi and Wong tong soup?!
Californian Sushi Roll ingredients list:
1 cup of cooked rice, warm.
? cup of cooked crab meat.
? cup of vinegar.
? cup of sugar.
3 tablespoons of golden caviar.
2 tablespoons of sesame seeds.
? avocado, chopped.
Wasabi paste.
Instructions for Californian Sushi Roll:
Mix the vinegar and the sugar in a saucepan and bring to a boil.
Cook until sugar has dissolved completely; remove from heat.
Stir 2 tablespoons of the sugar/vinegar combination into the cooked rice.
Stir the sesame seeds into the rice.
Press pickled rice into a square.
Cut rice into squares.
Press each square so that rice clings, and dab some wasabi paste on each square.
Press some crab meat, golden caviar, and avocado on each of the rice square.
Crayfish Sushi ingredients list:
2 cups of boiled potatoes.
1 tablespoon of mustard oil.
1 teaspoon of rice wine vinegar.
1 teaspoon of mustard.
? teaspoon of salt.
? teaspoon of wasabi.
? cup of crayfish tails.
Instructions for Crayfish Sushi:
With a fork, mash the boiled potatoes with a fork.
Add the mustard oil, vinegar, mustard, salt and wasabi.
Set aside and allow to cool.
Roll out the potatoes into appropriately sized pieces; placing a craytish tail on top of each piece.
Serve warm.
Japanese Sushi ingredients list:
Cooked octopus.
Cooked prawns.
Raw tuna.
Salmon.
Salmon caviar.
Japanese sticky rice.
Lava seaweed.
Wasabi.
Asparagus.
Shiitake mushrooms.
Instructions for Japanese Sushi:
Pour the cooked rice into a tray.
Finely slice the tuna and salmon.
Put the seaweed onto a sushi mat and press rice down onto it.
Slice the mushrooms and the pieces of asparagus and lay along the rice.
Add the wasabi.
Roll the sushi and cut into slices. Serve with salmon caviar, wasabi and soy
Nori Crab Rolls ingredients list:
8oz Seasoned dry seaweed.
7 ? oz flaked crab.
8oz softened cream cheese.
? teaspoon of Worchestershire sauce.
? teaspoon of Garlic salt.
Instructions for Nori Crab Rolls:
Mix together the crab, cream chese, worchestershire sauce and garlic salt.
Place a small amount of the crab mixture on some seaweed and roll.
Cut into bite size pieces and serve.
Salmon and Seaweed Sushi Roll ingredients list:
6 sheets of nori seaweed.
One six-inch pickled radish.
Pickled ginger.
8 oz of sushi rice.
6 oz of raw fresh salmon.
2 tablespoons of Japanese soy sauce.
1 tablespoon of Sugar.
1 teaspoon of Wasabi paste.
Instructions for Salmon and Seaweed Sushi Roll:
Slice the pickled radish into a thin strip.
Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar.
Drain; then coast with Wasabi paste.
Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.
Place one strip of salmon and one strip radish in the centre and roll to form sushi.
Slice and serve with pickled ginger.
Shrimp Sushi ingredients list:
10 large Shrimp, raw.
Water, for boiling.
Salt.
2 cups of Sushi rice.
Wasabe horseradish sauce.
Instructions for Shrimp Sushi:
Skewer the shrimp from head to tail with toothpicks to prevent curling.
Place in lightly salted boiling water for 3 minutes, then transfer to ice water.
When cooled remove the shell and skewers. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.
Moisten your hands with a mixture of 1 cup water and 2 tablespoon vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2 inches long with rounded edges and sides.
Scoop up a tiny amount of Wasabe horseradish with the tip of your finger and spread it on the inside of the shrimp.
Place the shaped rice on top of the Wasabe and press gently. Press into the shrimp, but make sure it holds its shape.
Sushi Rice ingredients list:
3 cups of uncooked calrose rice.
3 cups of water.
? cup of japanese rice vinegar.
? cup of sugar.
1 teaspoon of Salt.
Instructions for Sushi Rice:
Wash the rice and rinse thoroughly.
Add 3 cups of water and cook in a rice cooker.
Mix together the rice vinegar, sugar and salt; cook over a medium heat until sugar has dissolved.
Allow to cool.
Put the cooked rice into a large mixing bowl; then pour the vinegar sauce over the hot rice and mix
Tuna Sushi ingredients list:
? lb of fresh tuna fillet.
2 cups of sushi rice.
Wasabi horseradish sauce.
Instructions for Tuna Sushi:
Slice the tuna into one-inch by two-inch rectangles, about a quarter-inch thick.
Take a small amount of the sushi rice and cradle it in your right hand at the base of your finger.
Using your hands, take the rice and form a rectangular shape to match the tuna slices.
Spread Wasabi horseradish on the slice of tuna.
Place the rice block on top, and press gently to shape the sushi.
Serve as desired.
Vegetarian Sushi ingredients list:
4 shoots of nori sea vegetable.
2 cups of cooked short-grain rice.
1 cup of cucumber strips.
1 cup of cooked sweet potatoes.
? cup of rice vinegar.
2 tablespoons of sesame oil.
2 tablespoons of toasted sesame seeds.
Instructions for Vegetarian Sushi:
In a suitably sized mixing bowl, combine the rice vinegar with the sesame oil.
Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours.
Remove from the marinade and drain.
With a blender, whip the sweet potatoes until they are smooth and creamy.
Lay a piece of plastic wrap on a flat surface.
Place half a cup of rice on the plastic wrap and press to the size of a sheet of non.
Place a sheet of non on top of rice, and then spread ? cup of blended sweet potatoes on non and sprinkle with sesame seeds.
Place ? cup cucumber strips in the middle.
Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).
Allow to chill for at least 3 hours before slicing.
Slice with a damp knife into half-inch thick slices.
Serve cold.
WONTON SOUP
1 beaten egg
1/4 c. finely chopped onion
1/4 c. finely chopped water chestnuts
1 tbsp. soy sauce
2 tsp. grated fresh ginger root
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/2 lb. ground pork
1 (4 1/2 oz.) can shrimp, drained
40 wonton skins
8 c. water
For filling, combine all ingredients except wonton skins and water. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the right-hand corner with water. Grasp the two lower corners of triangle; bring these towards you below the filling. Overlap the left over the right corner, press and seal. Use 20 wontons in soup. Wrap and freeze remaining.
Bring 8 cups water to boil. Drop wontons one at a time. Simmer, uncovered about 3 minutes. Remove and rinse; drain.
SOUP:
6 c. chicken broth
1 c. coarsely shredded Chinese cabbage
1 c. thinly sliced mushrooms
1 (6 oz.) pkg. frozen pea pods, thawed and halved lengthwise
1/2 c. thinly sliced bamboo shoots
4 green onions, bias-sliced, 1 1/2 inch
In large saucepan bring chicken broth to boiling. Add vegetables (not onions) and wontons. Simmer uncovered, 4-5 minutes. Stir in green onion. Ladle soup into individual serving bowls.
WONTON SOUP
1/2 lb. ground pork
1 green onion (with tops), chopped
2 tsp. soy sauce
1/2 tsp. cornstarch
1/4 tsp. ground ginger
24 wonton skins
5 c. water
3 cans (10 3/4 oz. each) condensed chicken broth
3 soup cans water
1 tbsp. soy sauce
1 c. spinach, torn into sm. pieces or 1 c. watercress
Cook pork and green onions, stirring occasionally, until pork is brown; drain. Mix pork mixture, 2 teaspoons filling on center of each wonton skin. Moisten edges with water. Fold each in half to form triangle down and overlap slightly. Moisten one corner with water. Pinch to seal. (Wonton can be covered and refrigerated no longer than 24 hours.)
Heat 5 cups water to boiling in Dutch oven. Add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes (wonton will break apart if overcooked.) Heat chicken broth, 3 cans water and 1 tablespoon soy sauce to boiling in 3 quart saucepan. Add spinach. Heat just to boiling. Place 3 wonton and 1 cup hot broth in each soup bowl. 8 servings (about 1 cup each). 175 calories per serving.
CHINESE WONTON SOUP
1/4 lb. fresh or frozen raw shrimp
2 oz. ground pork
3 cans water chestnuts, finely chopped
2 green onions (with tops), chopped
1 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. sesame oil
Dash of white pepper
Peel shrimp. (If frozen, do not thaw; peel under running cold water.) Devein and wash. Chop finely. Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and dash of white pepper. 1 egg white, slightly beaten 5 c. water
Place 1/2 teaspoon shrimp mixture in center of wonton skin. (Cover remaining skins with dampened towel to keep them pliable.) Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg white. Bring corners together below filling; pinch left corner to right corner to seal. Repeat with remaining wonton skins. (Cover filled wontons with dampened towel to keep them from drying out.)
Heat water to boiling in 4 quart Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain. Rinse wontons in cold water; cover with iced water to keep them from sticking together. 1/2 tsp. cornstarch 1/2 tsp. salt Dash of white pepper 4 oz. pea pods 4 oz. mushrooms
Remove bones and skin from chicken; cut chicken into thin slices. Toss chicken, 1/2 teaspoon cornstarch, 1/2 teaspoon salt and dash of white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes. Remove string fro
Answers: Californian Sushi Roll recipe
Californian Sushi Roll ingredients list:
1 cup of cooked rice, warm.
? cup of cooked crab meat.
? cup of vinegar.
? cup of sugar.
3 tablespoons of golden caviar.
2 tablespoons of sesame seeds.
? avocado, chopped.
Wasabi paste.
Instructions for Californian Sushi Roll:
Mix the vinegar and the sugar in a saucepan and bring to a boil.
Cook until sugar has dissolved completely; remove from heat.
Stir 2 tablespoons of the sugar/vinegar combination into the cooked rice.
Stir the sesame seeds into the rice.
Press pickled rice into a square.
Cut rice into squares.
Press each square so that rice clings, and dab some wasabi paste on each square.
Press some crab meat, golden caviar, and avocado on each of the rice square.
Crayfish Sushi ingredients list:
2 cups of boiled potatoes.
1 tablespoon of mustard oil.
1 teaspoon of rice wine vinegar.
1 teaspoon of mustard.
? teaspoon of salt.
? teaspoon of wasabi.
? cup of crayfish tails.
Instructions for Crayfish Sushi:
With a fork, mash the boiled potatoes with a fork.
Add the mustard oil, vinegar, mustard, salt and wasabi.
Set aside and allow to cool.
Roll out the potatoes into appropriately sized pieces; placing a craytish tail on top of each piece.
Serve warm.
Japanese Sushi ingredients list:
Cooked octopus.
Cooked prawns.
Raw tuna.
Salmon.
Salmon caviar.
Japanese sticky rice.
Lava seaweed.
Wasabi.
Asparagus.
Shiitake mushrooms.
Instructions for Japanese Sushi:
Pour the cooked rice into a tray.
Finely slice the tuna and salmon.
Put the seaweed onto a sushi mat and press rice down onto it.
Slice the mushrooms and the pieces of asparagus and lay along the rice.
Add the wasabi.
Roll the sushi and cut into slices. Serve with salmon caviar, wasabi and soy
Nori Crab Rolls ingredients list:
8oz Seasoned dry seaweed.
7 ? oz flaked crab.
8oz softened cream cheese.
? teaspoon of Worchestershire sauce.
? teaspoon of Garlic salt.
Instructions for Nori Crab Rolls:
Mix together the crab, cream chese, worchestershire sauce and garlic salt.
Place a small amount of the crab mixture on some seaweed and roll.
Cut into bite size pieces and serve.
Salmon and Seaweed Sushi Roll ingredients list:
6 sheets of nori seaweed.
One six-inch pickled radish.
Pickled ginger.
8 oz of sushi rice.
6 oz of raw fresh salmon.
2 tablespoons of Japanese soy sauce.
1 tablespoon of Sugar.
1 teaspoon of Wasabi paste.
Instructions for Salmon and Seaweed Sushi Roll:
Slice the pickled radish into a thin strip.
Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar.
Drain; then coast with Wasabi paste.
Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed.
Place one strip of salmon and one strip radish in the centre and roll to form sushi.
Slice and serve with pickled ginger.
Shrimp Sushi ingredients list:
10 large Shrimp, raw.
Water, for boiling.
Salt.
2 cups of Sushi rice.
Wasabe horseradish sauce.
Instructions for Shrimp Sushi:
Skewer the shrimp from head to tail with toothpicks to prevent curling.
Place in lightly salted boiling water for 3 minutes, then transfer to ice water.
When cooled remove the shell and skewers. Make a slit in the underside of the shrimp and cut through almost to the top but not completely. Remove the dark vein.
Moisten your hands with a mixture of 1 cup water and 2 tablespoon vinegar. Take a 1 1/2 tablespoons of the sushi rice and form into a rectangular block about 2 inches long with rounded edges and sides.
Scoop up a tiny amount of Wasabe horseradish with the tip of your finger and spread it on the inside of the shrimp.
Place the shaped rice on top of the Wasabe and press gently. Press into the shrimp, but make sure it holds its shape.
Sushi Rice ingredients list:
3 cups of uncooked calrose rice.
3 cups of water.
? cup of japanese rice vinegar.
? cup of sugar.
1 teaspoon of Salt.
Instructions for Sushi Rice:
Wash the rice and rinse thoroughly.
Add 3 cups of water and cook in a rice cooker.
Mix together the rice vinegar, sugar and salt; cook over a medium heat until sugar has dissolved.
Allow to cool.
Put the cooked rice into a large mixing bowl; then pour the vinegar sauce over the hot rice and mix
Tuna Sushi ingredients list:
? lb of fresh tuna fillet.
2 cups of sushi rice.
Wasabi horseradish sauce.
Instructions for Tuna Sushi:
Slice the tuna into one-inch by two-inch rectangles, about a quarter-inch thick.
Take a small amount of the sushi rice and cradle it in your right hand at the base of your finger.
Using your hands, take the rice and form a rectangular shape to match the tuna slices.
Spread Wasabi horseradish on the slice of tuna.
Place the rice block on top, and press gently to shape the sushi.
Serve as desired.
Vegetarian Sushi ingredients list:
4 shoots of nori sea vegetable.
2 cups of cooked short-grain rice.
1 cup of cucumber strips.
1 cup of cooked sweet potatoes.
? cup of rice vinegar.
2 tablespoons of sesame oil.
2 tablespoons of toasted sesame seeds.
Instructions for Vegetarian Sushi:
In a suitably sized mixing bowl, combine the rice vinegar with the sesame oil.
Add the cucumber strips, stirring gently, and allow to marinate for about 4 hours.
Remove from the marinade and drain.
With a blender, whip the sweet potatoes until they are smooth and creamy.
Lay a piece of plastic wrap on a flat surface.
Place half a cup of rice on the plastic wrap and press to the size of a sheet of non.
Place a sheet of non on top of rice, and then spread ? cup of blended sweet potatoes on non and sprinkle with sesame seeds.
Place ? cup cucumber strips in the middle.
Roll up from the outside and dampen the edge to seal (the rice will be on the outside of the roll).
Allow to chill for at least 3 hours before slicing.
Slice with a damp knife into half-inch thick slices.
Serve cold.
WONTON SOUP
1 beaten egg
1/4 c. finely chopped onion
1/4 c. finely chopped water chestnuts
1 tbsp. soy sauce
2 tsp. grated fresh ginger root
1/2 tsp. sugar
1/2 tsp. salt
1/8 tsp. pepper
1/2 lb. ground pork
1 (4 1/2 oz.) can shrimp, drained
40 wonton skins
8 c. water
For filling, combine all ingredients except wonton skins and water. Position wonton skin with one point towards you. Spoon 1 rounded teaspoon of filling just below center of skin. Fold bottom point of skin over the filling. Roll up skin and filling, leaving 1 inch at the top of skin. Moisten the right-hand corner with water. Grasp the two lower corners of triangle; bring these towards you below the filling. Overlap the left over the right corner, press and seal. Use 20 wontons in soup. Wrap and freeze remaining.
Bring 8 cups water to boil. Drop wontons one at a time. Simmer, uncovered about 3 minutes. Remove and rinse; drain.
SOUP:
6 c. chicken broth
1 c. coarsely shredded Chinese cabbage
1 c. thinly sliced mushrooms
1 (6 oz.) pkg. frozen pea pods, thawed and halved lengthwise
1/2 c. thinly sliced bamboo shoots
4 green onions, bias-sliced, 1 1/2 inch
In large saucepan bring chicken broth to boiling. Add vegetables (not onions) and wontons. Simmer uncovered, 4-5 minutes. Stir in green onion. Ladle soup into individual serving bowls.
WONTON SOUP
1/2 lb. ground pork
1 green onion (with tops), chopped
2 tsp. soy sauce
1/2 tsp. cornstarch
1/4 tsp. ground ginger
24 wonton skins
5 c. water
3 cans (10 3/4 oz. each) condensed chicken broth
3 soup cans water
1 tbsp. soy sauce
1 c. spinach, torn into sm. pieces or 1 c. watercress
Cook pork and green onions, stirring occasionally, until pork is brown; drain. Mix pork mixture, 2 teaspoons filling on center of each wonton skin. Moisten edges with water. Fold each in half to form triangle down and overlap slightly. Moisten one corner with water. Pinch to seal. (Wonton can be covered and refrigerated no longer than 24 hours.)
Heat 5 cups water to boiling in Dutch oven. Add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes (wonton will break apart if overcooked.) Heat chicken broth, 3 cans water and 1 tablespoon soy sauce to boiling in 3 quart saucepan. Add spinach. Heat just to boiling. Place 3 wonton and 1 cup hot broth in each soup bowl. 8 servings (about 1 cup each). 175 calories per serving.
CHINESE WONTON SOUP
1/4 lb. fresh or frozen raw shrimp
2 oz. ground pork
3 cans water chestnuts, finely chopped
2 green onions (with tops), chopped
1 tsp. cornstarch
1/2 tsp. salt
1/4 tsp. sesame oil
Dash of white pepper
Peel shrimp. (If frozen, do not thaw; peel under running cold water.) Devein and wash. Chop finely. Mix shrimp, pork, water chestnuts, green onions, cornstarch, salt, sesame oil and dash of white pepper. 1 egg white, slightly beaten 5 c. water
Place 1/2 teaspoon shrimp mixture in center of wonton skin. (Cover remaining skins with dampened towel to keep them pliable.) Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg white. Bring corners together below filling; pinch left corner to right corner to seal. Repeat with remaining wonton skins. (Cover filled wontons with dampened towel to keep them from drying out.)
Heat water to boiling in 4 quart Dutch oven; add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes; drain. Rinse wontons in cold water; cover with iced water to keep them from sticking together. 1/2 tsp. cornstarch 1/2 tsp. salt Dash of white pepper 4 oz. pea pods 4 oz. mushrooms
Remove bones and skin from chicken; cut chicken into thin slices. Toss chicken, 1/2 teaspoon cornstarch, 1/2 teaspoon salt and dash of white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes. Remove string fro
That would be "won ton soup".
There are so many different kinds of sushi, that you need to google "sushi recipes".
That's like asking us to give you recipes that have onion in them.
Personally, I love won ton soup, good choice.
First off, its "won ton". Won ton is basically a small thin, usually square piece of egg-based pastry, with a meat and vegetables mixture wrapped in it. The soup depends on what you like. We usually have chopped celery, a little black/white pepper, a little salt, and eggs broken straight into the pot.
You can find various recipes online on how to mix the meat and vegetables for won ton.
For sushi, the basic method is to lay down the rice evenly on the crispy seawee, then add the meet or vegetables, then roll it up. The rice is usually the non sticky kind, and before its used, the rice is cooled, then Japanese vinegar and a little sugar are added, making sure the rice has been mixed thoroughly.
For the middle, you can add strips of smoked salmon, slices of avocado, or anything you like.
To roll it up, it'll be easier to use the special bamboo rolling mats, these you can buy from the local Asian grocery store.
WON TON SOUP
1 pkg. won ton skin
7 oz. ground pork
2" scallion
1 tbsp. soy sauce
1 tbsp. sesame oil
1 tsp. salt
1 c. (200 cc) soup or chicken soup
1 tbsp. soy sauce
Dash with sesame oil
Thin egg pancake
1. Mix green scallions with ground pork. Add seasonings and mix well. Place filling in center of skin. Wet 2 sides with fingers dipped in water. Fold in triangle.
2. Wet to end corner and press tightly to form a "ear" shaped wonton. Place in boiling water. Bring to boil. Add cold water and bring to boil again. Serve won ton in hot soup in individual bowls. Garnish with shredded egg pancake and scallions.
OR
WON TON SOUP
1 pkg. wonton skins
WONTON FILL:
1 lb. ground pork
1/3 c. water chestnuts, chopped half
2 green onion, chopped
1 tbsp. soy sauce
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. grated ginger
2 tsp. dry sherry
1 egg
Mix all ingredients. Put 1 teaspoon mix into skins. Seal with egg and set aside. Boil a pan of water to cook wonton. When rolling boil, set wonton into pan to cook. When cooked, take out with slotted spoon and place wonton into chicken broth. Boil for a few minutes. Add sliced bok choy and cook a few minutes.
AND
CRABMEAT ROLL SUSHI
3 American c. white med.-grain rice
VINEGAR SAUCE:
1 c. rice vinegar
1 c. white sugar
2 heaping tsp. salt
Heat to dissolve sugar; don't boil; let cool.
FILLING:
Artificial crabmeat, mixed with mayonnaise
Cucumber, cut into thin strips
Cook rice. Let steam after cooking for 20 minutes, then put into large mixing bowl and add 1 cup of cooled vinegar sauce. Toss rice lightly but thoroughly with vinegar sauce.
When rice is cooled, spread it about 1 inch thick on a sheet of nori, leaving about 1 1/2 inches uncovered at one edge of nori to use as a sealing flap. Wet fingertips in leftover vinegar sauce to make rice easier to handle.
Place crabmeat and cucumber in a thin line across the rice. Roll the rice into a cylinder, nori side out and crabmeat in the middle. Use a bamboo sushi roller or an acrylic sushi press. Slice across the sushi roll into 8 pieces and serve. Makes about 6 rolls.
OR
SUSHI PLATTERS
1 strip kombu (seaweed)
1/4 c. rice vinegar (optional)
2 tbsp. barley-malt syrup
3 c. cooked brown rice
Nori seaweed
For the filling choose from: sliced, toasted, scallions; cooked spinach; sliced lengthwise carrots; powdered or pressed horseradish; sliced avocado, pickled sliced ginger, and umaboshi plum paste.
Heat the vinegar, barley-malt syrup, and kombu until boiling. Lower heat and simmer for 5 minutes. Remove kombu and pour over rice; mix well.
Spread rice on sheets of toasted nori seaweed. Place filling of your choice in center. Roll into tight roll and let sit to seal. Cut carefully into circles.
JM
easiest way to make won ton soup is to buy frozen wonton. You can find some good ones in the chinese/vietnamese grocer.
Then just use chicken broth, a bit of soy sauce, some chop up green onion, pepper, and put in the wonton, viola!
for sushi rice:
you have to mix the rice with sugar, salt and rice vinegar. How much? It is depend on your own taste
for the filling:
you can use whatever you want. They usually put avocado, fish egg (roe), fish (salmon, unagi/eel, halibut, yellow-tail/hamachi, etc), cucumber, crab stick
and to make it you need:
1) sushi map wraps with plastic wrap so it won't be sticky
2) then you just place the seaweed (after you put it in the oven so it will be crispy).
3) spread the rice but don't make it to thick
4) put the filling at one side of the seaweed and then start to roll it until it makes a nice roll.
it will be better if you check it on youtube because then it's easier to follow.
Oh... one more thing, don't forget to put some lime in your avocado or they will turn to brown. And before you use it, make sure than you rub off the excess lime out of the avocado so your seaweed stays crisp.
I'm not good with explaining things lol so if you are unsatisfied with my answer, check youtube. They have great videos!