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Sushi Roll

Sushi rolls with your favorable fillings are suitable for a party. The mild sourness of sushi rice is also good for a salad sushi roll if you use lettuce leaves instead of dried seaweed.

Ingredients

Rice 300g
Water 390ml
Kombu(Dried Kelp) 5×10 cm
Rice vinegar 50ml
Sugar 4 teaspoon
Salt 1 teaspoon
Some raw sliced fish such as tuna,red-snapper, salmon,shrimp, salmon roe etc.
Cucumber as needed
Avocado as needed
Soy sauce to taste
Dried seaweed as needed

Sushi Roll

  • 1 Place rice in a fry pan after washing it, then add water and Kombu(Dried Kelp). Leave it for 30 minutes with the lid on. Cook over a high heat.
  • 2 When it starts bubbling, cook over a low heat for 20 minutes.
  • 3 Turn the heat off, leave it for 10 minutes with the lid on.
  • 4 Put the cooked rice prepared in direction 3 in another bowl.
  • 5 Mix rice vinegar, sugar, and salt. Add the mixture in the bowl used in direction 4. Mix all evenly so as not to break the sushi rice.
  • 6 Spread the sushi rice prepared in direction 5 on the plate. Cool it to the body temperature with a fan.
  • 7 Put the spread sushi rice together and cover the wet kitchen paper on it.
  • 8 Cut the cucumber and avocado to the easy-to-eat size.
  • 9 Put the dried seaweed and sushi fillings.
  • 10 Put the sushi rice and fillings you like on the dried seaweed and roll it. Enjoy the sushi roll with some soy sauce.
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TRY A TASTE OF JAPAN