Ingredients

250 g sushi rice
300 ml water
3 teaspoons Sushi-Zu (rice vinegar)
40 g sugar
1 teaspoon salt
1 packet Nori seaweed

VEGETABLES

carrots
ripe avocado
horseradish sprouts
cucumber
pumpkin
tofu (smoked if you wish)

ON THE SIDE

1 box of sweet and sour ginger
wasabi
shoyu (Soy sauce)
sesame seeds

TOOLS

bamboo or wood palette knife
bamboo mat for sushi

 

Directions

RICE PREPARATIONS

Wash the rice well until the water is pure clean. Boil the rice slowly in water for 12 minutes, then turn it off and apply two layers of parchment paper between the pot and the lid and let it rest for another 10 to 15 minutes.

Dissolve the salt and the sugar in the vinegar. If you don’t have rice vinegar, you can use apple vinegar in smaller quantity as it’s more acidic. With a wood or bamboo palette knife mix the rice with the vinegar mixture. The rice should look shiny. Cover it with a damp towel.

TO ASSEMBLE THE ROLLS

Prepare the bamboo mat with a nori sheet. Spray a little water on the nori sheet to make it moist. Arrange a small quantity of rice on the surface making sure to wet your hands from time to time to avoid stickiness. Leave a small border for closing the roll.

According to your taste add the carrots, avocado, tofu, sprouts and a little wasabi.

Sprinkle some toasted sesame on the stuffing.

Now you can roll the sushi. Keep the sushi mat tight between the fingers to obtain solid rolls. Close it tightly by moistening the last piece of seaweed.

After finishing all rolls, cut them in 3 cm pieces and arrange them on the plates.

Sushi can be enjoyed with wasabi, sweet and sour ginger and shoyu.