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1
Cook the rice in a rice cooker using 80% of the water you'd usually use.
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2
Leave to rest after cooking for 10 minutes, and mix with the sushi vinegar while still hot, rapidly cooling it by fanning it with a fan while you mix.
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3
Divide into 15 portions (each portion is about 40 g).
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4
While the rice cooks, make the other ingredients ready.
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5
Divide the cream cheese into 15 portions, the slice of lemon into 6 pieces, and cut the cherry tomatoes in half.
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6
Slice the avocado on half lengthwise, slice into 8 pieces and slice 3 of those into half (the ones to put inside the sushi).
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7
Dice the mango.
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8
Ham and mango sushi: Moisten a square piece of plastic wrap and put a slice of ham on top, with the nicer looking side facing outwards.
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9
Top with 2/3 of a portion of rice, and put a piece each of cream cheese and mango on top.
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10
Add the rest of the portion of sushi rice.
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11
Gather up the plastic wrap tightly and form into a ball.
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12
Decorate the top with tiny pieces of mango and fresh dill to finish.
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13
You can use pineapple instead of mango.
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14
Smoked salmon and salmon caviar sushi: Put a slice of smoked salmon on top of a moistened piece of plastic wrap in one direction, and put a shiso leaf with the back of the leaf facing upwards on top crosswise so that the leaf sticks out from each side of the salmon slice.
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15
Top with 2/3 of a portion of rice, and put a piece of cream cheese and a little salmon caviar on top of that.
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16
Add the rest of the portion of rice.
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17
Wrap tightly to form a round ball shape.
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18
Decorate with a bit of the lemon slice, salmon caviar and dill.
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19
Avocado and shrimp sushi: Put a slice of avocado and a shrimp on the plastic wrap, plus half a cherry tomato with the cut side facing up.
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20
Add 2/3rds of a portion of sushi rice, top with a portion of cream cheese and a small piece of avocado, then the rest of the portion of rice.
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21
Wrap tightly and form into a ball shape.
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22
Take off the wrap and it's done!
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23
This one falls apart more easily than the other types so be sure to wrap it tightly.
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24
Egg wrapped sushi (chakin style): Boil the shrimp and cut the snow peas diagonally.
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25
Cut a usuyaki tamago (thin omelette) in half and lay on a piece of plastic wrap.
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26
Put a portion of sushi rice that's already been formed into ball on top, wrap up the whole thing tightly and form into ball.
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27
Leave like this for a while.
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28
Decorate the top with snow peas, shrimp and salmon caviar to finish.
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29
You can put some filling into the rice if you like.
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30
For the sushi vinegar, please refer to.
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31
For the usuyaki tamago (thin omelette) please refer to.
