Sushi

Info

very easy to prepare once you know the ratios and the right way approache

• correct rice type (sushi rice)
• wash it well and let it sit in water for a bit
• rice pot / rice cooker (without it, it’s a nightmare to cook; i recommend having one)
• correct ratio of rice:water (1 : 1.5 by volume)
• some sushi vinegar already has sugar in it, so add only sugar if needed

Steps

1. wash the sushi rice until the washing water stops being murky.
2. drown the sushi rice in cold water and let it sit for 30 min.
3. pour out the water and wash one last time.
4. move the sushi rice into a rice pot, add the correct amount of water, and let it cook.
5. mix and dissolve sugar and salt in the sushi vinegar.
6. when the rice is cooked (while still hot), mix in the vinegar mix and stir it well.
7. the rice should be sticky.
8. spread a thin layer of rice on a plate (or tray) and let it cool.
9. prepare the avocado (u can use whatever u want, from pepper to salmon).
10. lay the sushi nori roll down and add a thin layer of rice. keep the front ~1 cm not covered.
11. add the ingredient(s) near the edge, then roll it tight.
12. cut it with a sharp knife and eat it immediately.

using soy sauce, wasabi, and pickled ginger will level the sushi to the max.

sushi won’t last long: max 1 day in the fridge, it’s best to consume it immediately!