-
1
I used this thinly sliced salmon this time.
-
2
Make the sushi vinegar: Put the vinegar, sugar and salt in a small pan, and warm up while stirring to dissolve the sugar.
-
3
(This one is brown because I used 100% rice vinegar.)
-
4
Put the freshly cooked hot rice in a bowl or similar, and swirl on the sushi vinegar.
-
5
Cut and fold to mix with a rice paddle, taking care not to mash the rice grains.
-
6
When the sushi vinegar is evenly mixed in, and there are no lumps of rice, fan it to cool it down.
-
7
This will make the sushi rice very shiny.
-
8
Spread out a piece of plastic wrap on a scale, and place the sashimi on top.
-
9
Since the sashimi I used this time was very thin I used 2 slices.
-
10
If you have thicker slices of sashimi, 1 is fine.
-
11
Set the scale to 0 (use the TARE function if you're using a digital scale) and put on 50 g of sushi rice.
-
12
The rice sticks to the spoon, so dip the spoon in water each time.
-
13
Add wasabi if you like.
-
14
Twist the wrap tightly, and form a nice round ball.
-
15
Keep the sushi wrapped in plastic to prevent it from drying out until it's time to serve them.
-
16
Arrange them just before eating them.
-
17
Top with capers to finish.
-
18
Just one caper per piece made them look like shumai dumplings to me, so I put on 2 per piece.
-
19
You can also form the sushi by putting a caper on the plastic wrap, then the sashimi, followed by the rice.
