For the rice
80 g of short-grain Japanese rice
8 g of salt approximately
120 ml of Japanese rice vinegar
300 ml of dashi broth
2 1/2 cups (chō) of Japanese sushi rice
2 1/2 cups (chō) of water
1 piece of kombu seaweed
For assembling
500 g of fresh tuna
500 g of fresh salmon
2 crab stick pieces (kani)
10 cm of nori seaweed
For the rice
80 g of short-grain Japanese rice
8 g of salt approximately
120 ml of Japanese rice vinegar
300 ml of dashi broth
2 1/2 cups (chō) of Japanese sushi rice
2 1/2 cups (chō) of water
1 piece of kombu seaweed
For assembling
500 g of fresh tuna
500 g of fresh salmon
2 crab stick pieces (kani)
10 cm of nori seaweed
Step 1
Mix the rice vinegar, dashi broth, and salt in a pot and bring to a boil to dissolve the salt
Let it cool down
Rinse the rice thoroughly for 20 minutes
Cook the rice with kombu seaweed for 30 minutes - when it starts to boil, remove the kombu seaweed
Place the cooked rice in a bowl and mix with the dashi broth mixture
Mix well
Line a sushi mat with plastic wrap
Extend nori seaweed on top
Spread a portion of cooked rice leaving a 2 cm border without rice (see photo)
Place kani in the middle (as shown) and roll the sushi
Step 2
Cut the sushi rolls into bite-sized pieces using a sharp knife
Cut diagonal slices of salmon and tuna
Place a piece of fish on your palm and top with a portion of seasoned rice
Gently fold your hand to form a concave shape and press the rice onto the fish
Carefully flip the sushi over so that the fish is on top
Serve immediately.
