1. Wash the rice in a strainer under cold running water until water runs out it becomes transparent. Allow to drain for 1 hour. Then pour into a saucepan with 1 and 1/2 cup cold water and bring to boil. Boil for 5-10 minutes, while the surface appear small shadowy tunnels. Reduce heat, cover with lid and boil for another 10-12 minutes until soft. Maha from heat, othlupva is covered with cotton cloth and leave it 15 minutes Meanwhile, prepare topping, which will spiced. 2. Combine mirinat, vinegar, sugar and salt, and the mixture was stirred until white crystals melt. The rice is poured into a non-metallic effuse court or tray, sprinkle the sauce with a spatula to stir to separate grains of rice and spiced well everywhere. After cooling to room temperature, covered with a cotton cloth until it is time to use. 3. On bamboo mat placed leaves nori shiny side down. With wet hands distributed rice on the sheet, leaving 1 cm board from all sides. 3 cm of the proximal tubule and made him put horseradish paste, chopped multicolored strips of fish or shrimp, cucumber, avocado and peppers. With the mat is made a tight roll. The rolls are then cut into 8 parts. If not serving immediately, the rolls are packed in foil for fresh storage and can be stored for 3-4 hours in the refrigerator. Rice is sufficient for 4 rolls. 4. The sauce is prepared by mixing water, sugar, vinegar and soy sauce. Put to boil until melted sugar. The sushi is served with a bowl of sauce.