Sushi

Rice Preparation

Wash the rice and cook with an equal amount of water in high heat

Once boiling, reduce to medium heat and cover the pot, leaving a small opening for steam release

When the rice is dry, turn off the heat and let it sit for 20 minutes to finish cooking the grains

Meanwhile, cook the vinegar, sesame oil, salt, and dried seaweed flakes in another pot until the ingredients are well dissolved

Spread the cooked rice on a plate and pour the soy sauce mixture

Mix until the rice is at room temperature

The sushi rice is now ready for assembly

1

Cut the nori sheet in half, folding it with your hand

Place a nori sheet on the bamboo mat with the shiny side facing down

2

Moisten your hands and spread a 1 cm layer of sushi rice over the nori sheet - be careful not to compact it

Leave 1 cm of nori exposed at the top

3

Apply a thin strip of wasabi paste (optional) in the center and place the tuna sashimi

Other filling options: salmon, cucumber, or kani

4

Lift the bamboo mat simultaneously as you press the tuna with your fingers to secure it

Tuck the nori edges into the rice

5

Roll up the sushi firmly and roll it off the mat

Push the rice while pressing both ends of the roll

To cut, the excess must be facing down

6

Cut the roll into six equal pieces, wetting your knife after each cut

Serve with chopsticks (hashis), dipping the sushi tip in soy sauce