Classic Sushi

The first step is to prepare rice.

This step is the most important, but it can also be quite dull.😒

Amount of rice: 2 cups of 200 ml - enough for 10 rolls

1. Rinse the rice thoroughly to remove excess starch.

2. Soak the rice in water for 30 minutes.

3. After soaking, drain the rice and place it in a pot. Add 2 cups of water (approximately 400 ml), using the same cup used to measure the rice.

4. Cover the pot and turn the hotplate to the highest setting.

5. As soon as the water begins to boil, reduce the heat to low and cook for 8 minutes.

6. After 8 minutes, turn off the hotplate and leave the pot covered for an additional 20 minutes.

7. IMPORTANT: Do not remove the cover at any time during cooking.

8. Once the rice is finished, transfer it to a wide container, such as an oven tray.

9. Pour the sushi vinegar over the rice. For 2 cups of rice, use about 80 ml of rice vinegar. Before mixing it with the rice, add one tablespoon of sugar and a pinch of salt to the vinegar.

10. Allow the rice to cool for at least 40 to 60 minutes before serving.

You need the right kind of seaweed to get started with the exciting and creative part 😉. Ensure you get seaweed specifically for making sushi. The package should state "Sushi Nori."

Prepare a piece of salmon (about 200- 250 grams) and cut it gently. Use a sharp knife and glide with one stroke for a clean cut.

Place your desired ingredients onto the sushi rice. We used salmon and avocado.

Roll it up tightly using a bamboo mat.

Before cutting the sushi rolls, ensure that you use your sharpest knife and slightly wet the blade to prevent the sticky rice from sticking to it.

My husband also prepared some dragon rolls and some custom creative triangles. The ingredients were the same.

Enjoy your sushi rolls with soy sauce, pickled ginger, and wasabi paste!