Ingredients :
- 540 grams (2 1/2 cups) of rice Koshihikari
- 200 grams of fresh salmon, cut into 1 cm
- 935 ml (3 3/4 cups) cold water
- 125 ml (1/2 cup) rice vinegar
- 2 tablespoons caster sugar
- 1/2 teaspoon salt
- 6 sheets nori
- 1 avocado, cut in two, peeled, sliced, chopped
Presentation :
- Soy sauce
- Wasabi paste
- Acer ginger
Step :
- Put the rice in a colander, then rinse the rice with cold running water until clean.
- Afterwards put the rice and water into a large pot, cover, and cook over high heat, and bring to a boil. Reduce the heat and cover for 12 minutes or until water is absorbed, remove from heat and set aside. Cover for 10 minutes.
- Mix vinegar, sugar and salt in a small bowl, then transfer the rice into a large glass bowl, stir the rice using a wooden stirrer, then gradually add the vinegar, stirring gently until blended. Wait for 15 minutes until the rice to cool.
- Place the mat sushi on a cutting board, place a sheet of nori, the glossy side down, on a pedestal. Preferably hands still wet enough to spread rice over the nori sheet, leaving 3 cm on each side.
- Put the salmon and avocado in the middle of rice, hold the stuffing in the middle, rolling pedestal. Do it this way until the nori exhausted.
- Use a sharp knife to cut up pieces of sushi with 1.5 cm thick. Kemudain tarih on a plate with soy sauce, wasabi, and pickled ginger to taste.
