There are six types of sushi:

Nigiri-zushi (hand shaped):  Should be prepared prior to serving.  Small amount of rice in one hand, slice fish in your other hand with a dab of wasabi, bring together and form with fingers.

Maki-zushi (rolled): Rolled sushi wrapped in seaweed with various fillings in the middle – Shiitake mushroom, kampyo, egg, carrots, spinach, kamaboko.  Hosomaki-zushi is rolled with only one ingredient – pickled vegetable, cucumber, avocado.

Oshi-zushi (pressed): Sushi rice is packed into a mold and covered with marinated fish.  Cut into bite size pieces and serve

Inari-zushi (stuffed): Sushi rice stuff into seasoned age (fried tofu).  Fukasa-zushi: Sushi rice wrapped with paper thin egg omelet

Chirashi-zushi (loose): Sushi rice in a bowl topped with seafood and vegetable chopped and mixed with the rice

Vinegar Mixture:

Maki-zushi, Inari-zushi and Chirashi-zushi:

1 cup sugar
1 cup rice vinegar
1 Tbsp. salt
-Mix and heat to dissolve sugar

Nigiri-zushi:

3/4 cup sugar
1 1/4 cup rice vinegar
2 Tbsp. salt
-Mix and heat to dissolve sugar

Rice:

5 cup short grain rice
5 cup water
-Wash rice and soak for at least 30 minutes
-Cook rice
-Put rice in hangiri or flat glass or plastic container. Add 1 cup vinegar mixture and toss -rice with shamoji in a cutting motion
-Fan the hot rice mixture to quickly remove as much moisture as possible to achieve a shiny
luster to the rice
-Cover rice with damp cloth until ready to use

Tezu: Use to dampen fingers when making sushi so rice does not stick to hands
1 cup water
2 tbsp. rice vinegar
1 tsp. salt