Sushi (English)

INGREDIENTS

3 cup (tea) of Japanese rice

3 ½ cups (tea) of water

1 teaspoon (tsp) salt

4 tablespoons (soup) of Su

4 tablespoons (soup) of sugar

2 spoons (soup) of sake

10 tablespoons (soup) of vinegar rice

1 square of seaweed (approx. 8cm)

1 alga (approx. 5 cm)

1 medium slice of fish of your choice

Accessories required:

Knife (sharp)

Sushimaki, Sudare or Makisu (bamboo mat)

board

Bamboo spatula

PREPARATION

rice:

Wash the rice and let it soak in water for 1 hour. Then clean the seaweed with a damp cloth, cut with scissors into strips and cook along with the rice and sake. Remove the seaweed, so the rice comes to a boil. Over low heat, let the rice simmer for another 10 minutes. Mix the salt, Su and sugar, stirring the rice with a bamboo spatula until cool.

fish:

Using a well sharpened knife, cut the fish of your choice, leveling the fillet, cutting it in half lengthwise. Then cut the slices into rectangular shapes, preferably slightly larger than the roll of rice.

mounting:

On the bamboo mat, place the sheet of seaweed. Then pour over the kelp bed of rice, with about 1cm high, leaving some gaps to cover them with the stuffing fish. With the aid of the mat, roll the seaweed doing a little pressure.

To secure the open ends, moisten the leaves of algae.

Tip: Serve the sushi washed down with soy sauce, ginger slices and sour, sesame and wasabi.