Sushi

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   1) Before cooking rice you need to thoroughly wash it. I washed it for 4-5 times, until the water stayed clean. Then soak the rice in water for 15 minutes, rinse it, boil and rinse it once more. Lay out the rice over nori. In order to keep the rice from sticking place a dish with water on the side and constantly moisten your hands.

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   2)The first type of sushi - rice, sliced salmon, shallots, cucumber.

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   3)Another option - rice, salad leaves, prawn, shallots. I added some soy sauce to the rice for a better taste.

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   4)Roll up the rolls. Perhaps, the first one won't be perfect, the filling might not be in the middle or the sides won't be filled. There's nothing to worry about. Keep on trying. The last roll I made was almost professional)

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   5) Cut the roll. There's also a secret here. The knife must be sharp and after each cut it must be washed from the rice gluten. I used two knifes. One was serrated. I used it for making small cuts on the nori. Later I finished cutting the roll into pieces with a regular knife.

* Per serving · 4 servings · Values may vary.

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