Sushi 🍣

Wash the rice several times until the water it releases is transparent (it should release all the starch).

After washing, let stand for 30'.

We put to cook the rice with the same amount of water (example 2 cups of rice with 2 cups of water). Cover the pot. We put it to high power until it boils, once boiling we lower it to low heat and we let it cook 13'.

Without uncovering the pot, let it rest for 10 minutes.

Meanwhile we prepare the dressing (Sushi-Zu): 5 tablespoons of rice vinegar + 2 tablespoons of sugar + 1 teaspoon of salt. Stir well until everything is dissolved.

Once the rice has rested, place it on a tray and spread it with a wooden spoon. Pour the Sushi-Zu on top and stir and fan it until it is at room temperature.

On a bamboo mat (I cover it with cling film) put the Nori seaweed (shiny side down). We wet our hands with a little water (so that the rice does not stick to us) and we put the rice on the seaweed (forming a small layer). At the top we leave a finger of something without rice which is the edge where we will close our Maki.

We put the ingredients with which we want to fill our Makis, close to the edge that has rice. We roll the Nori seaweed with the mat, pressing a little to compact it. ‼️Si you have never done it I advise you to watch a video on YouTube.

Once the roll is ready, cut it in half, each half in half and each piece again in two, until you get the typical Maki.