How to Make Sushi: Ingredients

This coming tuesday, my ever-fun-loving work colleagues have invited me to a "pot-luck" at my SSHO's house [1]. Apparently, a "pot-luck" means each of the attendees have to bring one or two dishes of their own to be shared, thus distributing work and maximising fun. I've been thinking hard of what to bring for the pot-luck, but in the end I've decided to make sushi.

I haven't made sushi for several months now, and I fear I may have gotten rusty. Just incase, I'll be doing a "test session" today, just to fine tune the vinegar-salt-sugar ratios, and to make sure I still could still make a roll.
 
So, over the next few hours I'll be doing a semi-live blog-cast of my adventures of making sushi. I'll update the blog with what I've been doing, starting with this one. Do stick around, I'll be sharing how I make sushi (although I'm by no means an expert). I'll also post up pictures, semi-live [2].

Part 1: Finding the Ingredients

I'm going to town in the next few minutes. There is a Japanese/Chinese shop where I normally get the ingredients for making sushi. Here's my shopping list:

1. Japanese rice
2. Rice vinegar (Mitsukan is my favourite)
3. Japanese soy sauce
4. Nori (seaweed sheets)
5. Salmon (smoked, not fresh)
6. Avocado
7. Eggs
8. Cucumber
9. (Bell) Peppers
   
10. Shitake mushrooms
11. Fresh ?tuna
12. ?spinach
13. Carrots
14. Prawns
    

Unfortunately MS is feeling abit under the weather from a particularly virulent virus so she's not going with me to town. She used the age-old, proven, yet effective excuse, "I have a headache, sorry". So instead, I'm going with my milk addicted, trusty little sidekick: Sarah.

OK, I'm just going to print my shopping list above and then off I go ...
See you guys later in a couple of hours.

Footnotes:
1. SSHO stands for Senior Senior House Officer, hopefully what I'll be in a few months time.
2. by "semi-live" I mean: I'll do a post as soon as I have access to a computer.