Step by Step

Sushi rice is a different variety than that which we used to eat in our latitudes – shorter, not skashkva cooked, the beans are not broken, do not lose our integrity, but at the same time sufficiently sticky that may sushi master to shape them hapkite.Shte prepare sushi Hosomaki, which traditionally has a “stuffing” – salmon, cucumber, avocado, egg, etc., according vkusa.Parvo prepare the rice, then stuffing itself sushi.

Wash rice well under running cold water by placing it in a colander and gently stir. Wash until the water is clear (to stay as much as possible less “white” water), then left to drain for about 30 minutes.

Pour water and rice in a deep skillet or saucepan with handle (18-20 cm diameter at the bottom). It is important to know that sushi rice is boiled in a ratio equal parts water to rice! Cover with lid and cook on high heat until the water boils and bubbles begin to see the edge of the lid. Then reduce the heat to the weakest possible and leave for 10 minutes or until the water is fully assume from rice. Remove from heat and set aside for 10-15 minutes without the lid to discover.

In a small saucepan, combine the vinegar, salt and sugar and stir over medium heat. If you use rice vinegar of Kikoman you do not need to mix anything.
Pour the rice into a large wooden vessel (ie. Hangiri) or plastic case. Pour vinegar on top and gently stir with a wooden spoon to take better than rice.
Cover with a damp tea towel until ready to use rice for sushi winding itself.
Take a sheet of nori and cut in two

Salmon (or any other stuffing you choose) must be cut into thin strips lengthwise. In case you have chosen cucumber, it is important first to peel, cut to two lengths to recreate flesh, then cut lengthwise into strips.

To make it easier to clean the bamboo mat, we recommend to “pack” normally tightly with kitchen foil. Place half of nori on the mat and with slight movements Spread sushi rice (well cold) above.

Rice should be neither very thick nor too thin – enough to cover the nori without shines underneath.

Place the sliced ​​piece of salmon in the middle. In case you do any of the thicker types of sushi as “California”, for example, the filling is placed at the end. In hosomakito, however, it is in the middle, since it is significantly less in size.

Begin to wrap the mat, carefully pressing in each rotation, so to shape a better “funnel”.

When the “funnel” is ready, take a sharp knife and try to cut the rolls with minimal movements. Otherwise there is a risk that they will collapse. We recommend after each cut, the knife slightly wet.

The sushi is served with Japanese soy sauce and wasabi.