Recipe: Lemon & Pine Nut Sushi

`INGREDIENTS:`
1 recipe Sushi Rice seasoned as directed	2 tablespoons white vinegar	1 tablespon sugar
1 tablespoon sake	1/2 teaspoon salt	2 teaspoons grated lemon peel
1/2 pound medium-size cooked shrimp, chopped, or cooked clams	1 Japanese cucumber or 1/2 European cucumber, seeded if necessary and diced	3 tablespoons toasted pine nuts
1/4 cup frozen petit green peas, thawed	2 small green onions, thinly sliced	2 tablespoons pink pickled gingerroot (amazu shoga), shredded
12 Boston lettuce leaves

`1`	Cook the rice. As the rice cooks, combine vinegar, sugar, sake, salt and lemon peel in a small saucepan. Simmer over low heat 1 minute, stirring to dissolve sugar. Remove from heat. Scoop hot rice into an odorless, damp wooden bowl or glass bowl. Drizzle dressing over rice; lightly cut through and turn rice with a damp rice paddle or large wooden spoon. As you work, fan the rice so that it cools quickly and becomes glossy.
`2`	When the rice is completely cool, mix in remaining ingredients except lettuce. To serve, spoon a small portion of rice mixture onto a lettuce leaf. Fold the sides of the lettuce over to enclose rice. Eat the packet out of hand. Rice can also be eaten with chopsticks or a fork.