Sushi And Maki

1. 1

   Start by washing the rice in order to loosen the starch and prevent it from clumping when it is cooked. Place in a strainer and wash it with cold water.

2. 2

   Cook and let it cool for 10 minutes.

3. 3

   Once it is cool, add a drizzle of rice vinegar and some salt. Set aside.

4. 4

   Julienne the vegetables and cut the fish into strips.

5. 5

   Line a bamboo mat with plastic wrap. Place the algae on top of the covered mat. Wet your hands and place a thin layer of rice on top of the algae, covering about 3/4 of the algae.

6. 6

   Add the vegetables and the fish in a row at the center.

7. 7

   Roll the sushi with the help of the mat. To close the roll, moisten the algae where there is no rice and press down.

8. 8

   Wet the blade of a knife and cut the roll into 2 centimeter thick slices.

9. 9

   Let it cool for a bit and serve with soy sauce and wasabi.

10. 10

    Take some rice in your wet hands and make a ball. Place a piece of tuna, salmon or a butterflied shrimp on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.