Ingredients:
2 c. Steamed rice (warm)
2 T Sugar
2 T. White rice vinegar
1 tsp. Salt
2 sheets Laver (seaweed sheets, also called nori)
5 oz. Bean paste**
4 oz. California walnuts, small pieces

Procedures:
Mix warm steamed rice with sugar, rice vinegar, and salt.

Spread a sheet of laver on a board. Place a layer of rice on the laver. Place bean paste in row down the center of the rice layer. Sprinkle walnuts evenly on the rice. Roll up the laver. Press with its cross section in the form of a triangle. Then slice the triangular shaped roll with a knife into one-inch wide pieces. Serve on plate. (Note: You may wish to dampen knife slightly in order to make nice clean slices.)

Short to medium grained rice tends to have more gluten content and thus is stickier than long grain rice. It will hold together better for sushi.

** Bean paste is available canned in Asian food stores. It may be called red bean paste.

As an alternative to bean paste try a dried fruit paste. Place 2/3 cup dried fruit (such as apricots or raisins) in food processor and blend with 2 teaspoons water until blitzed into a paste.