Cooking rice is tricky, and there's a lot of mise to set up for these, so I thought it would be a good lesson in prep work. I've tried a number of methods for cooking sushi rice on the stove, but settled on this recipe in Epicurious as my favorite; so I had Sparky begin by pouring 1 1/2 cups of sushi rice into a colander in the sink.
Then the rice was rinsed and stirred by hand until the water under the colander was no longer cloudy, and the wet rice was left in the colander for a half-hour TV break. When Sparky's show was over, we poured the wet rice into a saucepan with 1 3/4 cups water and brought it to a boil. After boiling for 2 minutes, it came off the heat and rested for 10 minutes.
We went on to slice a cucumber in half (round object, first cut a flat surface) and then into long strips, and did the same with the radish and scallions. We cut Krab (surimi) sticks into quarters, and dug some masago (capelin or sweetfish roe - I really prefer tobiko, or flying fish roe if you can get it) out of the freezer.
At this point, the rice was ready, so we dumped it into a cookie sheet to cool, and sprinkled it with seasoned japanese rice vinegar (awasezu,) fluffing with a rice paddle. I'm guessing we used a tablespoon or two of the vinegar.
The riceless nori end was then folded over the fillings, and the rolling began: you sort of tuck the roll and pull out the mat, squeezing the roll into a tight cylander as you go.
We then ended up with a beautiful tight rice roll, on which we spread tobikko with a butter knife, like it was jelly and cut in 8 slices
We capped the evening with an Argentine-style "chin-chin" toast with cucumber bottoms, and called it a day.