How to cook sushi rolls

First of all, prepare the rice for sushi. The rice should be moderately hot and sticky. Take 2 cups of rice. Rinse thoroughly in cold water. When the water become cloudy, drain it. Repeat this until the water becomes completely transparent. This would mean that the rice is cleaned from dust, husks and all. Leave the rice in cold and clean water for 30 minutes.

Pour two cups of rice in a saucepan and pour two cups of water. Cover pot and place on low heat. When the water starts to boil, turn up the heat to maximum. Wait until the water starts to boil and reduce heat. Simmer until all water is absorbed into the rice. Turn off the gas and put it between the pan and cover with a paper towel. After 20-25 minutes, add in the rice vinegar mix. Rice for sushi is ready. Add the vinegar mix, but don't overdo it.

Prepare the bamboo Mat. Wrap it with cling film. This will avoid the rice sticking to the Mat. A standard sheet of nori cut into 2 parts. Then the rolls get smaller sizes, which is very convenient.

Put on a bamboo Mat smooth side down on the prepared nori sheet. It will lay out Fig. The thickness of the layer is approximately 5 mm. Spread the rice evenly, do not allow "gaps". From the middle to you the edge, leave a free strip of nori (about 1 cm). Quickly turn the leaf over so that the rice was on the Mat. Now take wasabi and a thin layer is put on the center of the sheet. On this layer put the sliced julienne cucumbers. Nearby, also strips a layer of salmon. The fish can be replaced by crab sticks, and cucumber – avocado.

Roll up the Mat. Preload so that your rolls took the correct form. Laminate the Mat a few times to the edge of the rice stuck together.

Now with a sharp knife cut the rolls into 6-8 pieces. From the top you can add a little salmon or caviar. Bon appetit.