Ron, just take some cooked gohan (Japanese short grain rice). If you have a hangiri (wooden rice bowl) or even a wooden salad bowl, put it in there. Spread it out to let the steam out. Fan it, if you'd like. The main thing is to get the steam out. That's why a wooden bowl as well. Mix a bit of su (rice vinegar) with some mirin (sweet rice wine). How much? I don't know, I'm not there and can't taste it. Mix some, get a pinch of rice, dip it lightly, taste it. How's that? When you like it, fold in the vinegar mixture. Let it sit and cool down. Get your pickled mango (get it at a Vietnamese stoore) and umeboshi (pickled "plum", actually a kind of apricot) ready. Slice up the mango into nice little bits, pop the pits out of the umeboshi. Hold a few sheets of nori over a burner and wave them until you smell a toasty fragrance. Crumble them into a mortar and pestle or spice mill. Grind briefly. Put ground nori into a wide bowl. Get a bowl of water and a towel. Wet your hands so the rice won't stick. Some vinegar in the water helps. Get a goodish pinch of rice and put it in the palm of one hand. Put a bit of mango and/or umeboshi in the centre of the rice. Now close rice over that. Smoosh with both hands, roll until it is like a goofy golf ball or a bit bigger. They can be bit size or large enough for about 2 and a half bites. Put that down, repeat. Repeat, repeat. Repeat, repeat, repeat, repeat until all the rice is gone. Rinse your hands and dry them. Pick up a rice ball, roll in the ground nori, put it down. Repeat. Repeat repeat repeat intil done. Salad and rest are even easier. tommy, I'll be right there.