Sushi

Wash the rice about 8 times until the water runs clear.

We put two parts of water for one part of rice and bring it to a boil, when it boils we lower it to the minimum, put the lid on and leave it for about 10 minutes, turn off the heat and let it rest.

When the rice has cooled, mix the rice vinegar, salt and panela in a small glass and add it to the rice and mix.

Cut all ingredients into strips

We take a nori seaweed and put a thin layer of rice up to a little more than half of the seaweed.

We put the ingredients we want and with the help of a mat we roll up and press to the sides, in the Pinal part we mogamos a little seaweed so that it sticks and ready.

To make the niguiri take some rice and with the help of your hands compact it, make it as big as. Two almonds if it is not too big, put the slice of fish and ready.