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1
Wash the rice in order to loosen the starch and prevent it from clumping when it is cooked. Place in a bowl and stir using your hand, changing the water several times.
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2
Place the rice in a saucepan with the 360 milliliters water on high heat. Once the rice begins to boil, reduce the heat to medium low.
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3
Cover the saucepan and simmer for about 8 minutes.
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4
Prepare the rice dressing by mixing the rice vinegar, sugar, and salt.
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5
Once the rice is cooked, remove from the stove and allow it rest for 10 more minutes, keeping the lid on. Place it on a tray to let it cool. Dress the rice by slowly pouring the vinegar mixture on it and mix with a spoon.
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6
For sushi roll:
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7
Line a bamboo mat with plastic wrap.
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8
Place the nori on the bamboo mat. Wet your hands and place a thin layer of rice on top of the algae, leaving a few centimeters of nori uncovered. Place the filling, such as crab sticks, in a row at the center.
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9
Roll the sushi with the help of the mat.
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10
Wet the blade of a knife to create perfect slices.
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11
Cut the roll into halves, then quarters, then eighths to ensure even slices. If the edges are not smooth, turn the sushi over.
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12
For the maki roll:
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13
Place a layer of rice on top of the algae and cover the rice with sesame seeds.
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14
Turn the roll over so the rice will be at the bottom and the nori on top. Place the filling in a row at the center, in this case shrimp and salmon were used but any desired filling will do.
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15
Carefully close the roll with the help of the bamboo mat.
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16
Once it is closed, place the roll inside the rolled bamboo mat once again, leaving a few centimeters of the roll outside the border of the mat. Push the roll towards the inside of the mat, creating a firm and even edge.
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17
Cut into eighths using the wet blade of a knife. Serve accompanied by ginger, wasabi, and soy sauce.
