Sushi Rolls

Mariano

SU = Vinegar.

SHI = Rice.

Sushi = Vinegared rice

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Prep Time 1 30

Cook Time 15

Total Time 1 45

Course Main Course

Cuisine Japanese

Equipment

1 Bamboo Rolling Mat for Sushi.
Cling film.

Ingredients

1 kg Rice for sushi. (2.20 lbs)
2 Big cucumbers.
3 Avocados.
Cream cheese. (Optional).
500 gr Salmon. (1.10 lbs) (I use smoked salmon).
Dill. (Optional).
250 cl Mirin.
250 cl Rice vinegar.
200 gr Sugar. (0.44 lbs)
2 packs Seaweed nori.
Sesame seeds.
Wasabi.

Instructions

Mix the vinegar, mirin and sugar until the sugar dissolves and reserve for later.
Wash and rinse the rice until the water runs completely clear.
1 kg Rice for sushi.
In a saucepan put the rice and double its volume of water.
Cook until the rice has absorbed all the water.
Arrange the rice in a tray and add the vinegar mixture and mix gently so that the rice finishes absorbing the liquid.
250 cl Mirin., 250 cl Rice vinegar., 200 gr Sugar.
Let stand until cool.
Cut the avocado into strips.
3 Avocados.
Remove the sides of the cucumber and cut it into long strips and then cut these strips in the middle and lengthwise. In this way, long and not very wide cucumber sticks will remain. It is better if the cucumbers are large so they will be in one piece in the sushi roll.
2 Big cucumbers.
Wrap the rolling mat with cling film.
Lay a sheet of nori seaweed on the rolling mat with the smooth, opaque side facing up.
2 packs Seaweed nori.
On the nori sheet add the rice and stretch it so that it is between 5mm and 1cm thick (to taste). Leave about 2cm of seaweed in front without rice so that it sticks when rolling.
At a third of the length of the nori sheet, lay out the salmon, avocado, cucumber stick and whatever you prefer.
If you like Wasabi you can put a little too.
(Some would say that sushi does not have cream cheese. I like it and use it anyway).
Cream cheese., 500 gr Salmon., Dill., Wasabi.
Moisten the free cm of nori seaweed that does not have rice so that it sticks when rolled.
Begin to roll up carefully, giving a quarter turn, opening the rolling mat and finishing the turn, rolling up all the seaweed.
With a wet and very sharp knife cut in the middle 7 times so that we have 8 bites left for each roll.
Finish with a sprinkle of sesame seeds.
Enjoy!