1 cup of rice for sushi
rice vinegar or seasoning for sushi rice vinegar
I used it at home: fresh cucumber, bell pepper, crab sticks, smoked trout, scrambled eggs, shrimp (already peeled)
Boil rice according to the instructions you need. Then cool it to room temperature and add 3 tbsp. spoon seasoning for sushi rice vinegar. To this figure must be to shift into a large bowl being careful not to stir, pour the dressing gently spread over the entire surface of the rice and leave to soak. If there is no ready-made seasonings, it is possible to prepare: Mix 50 ml of rice vinegar, 1 tbsp sugar and 1 teaspoon salt.
From the egg to fry a pancake-omelet: Beat egg with 1/2 tsp soy sauce and fry in oil on both sides. Cut the omelette strips width of 0.5 cm. Shogun rolls (trout + omelet) omelet can still lukewarm in roll to roll. Cucumber, pepper, fish cut into cubes (in the photo above is all chopped). Shrimp Boil (throw in boiling water after boiling cook for 1-5 minutes, depending on the size).
It was a preparatory stage. Now directly twisting rolls. This requires a bamboo mat. On the mat lay a sheet of seaweed shiny side down. In the seaweed — expanded rice, at the upper limit of 1.5 cm left free. To figure does not stick to hands, moisten your hands in a mixture of cold water and rice vinegar (200 ml of water + 3 tablespoons of vinegar).
Now stuffing, stacked in rows. We had such a combination is:
— Fish + omelet + ogurtsik
— Shrimp omelet + cucumber +
— Crab sticks + omelet + cucumber
— Crab sticks + omelet + pepper
— Fish + shrimp + cucumber
Recommend to add Philadelphia cheese, but we are ready to cook spontaneously and did not find it for sale. When the filling is laid, wrap the edge of the mat so that it touched the edge of the rice. Lift the mat, twist the nori into a tight roll.
Edge seaweed without rice, moisten with water and it is very well stick to the rolls. I spread lukewarm rice. From this algae becomes soft and curled great mat almost not needed, only the first «push».
Having to lie down a few minutes, I cut the rolls into pieces of 1.5 cm, for the convenience of eating. When cutting the rice did not stick to the knife, wetting it in a mixture of water and rice vinegar (see above).