Homemade sushi

ingredients

250 cups Sushi rice 60 g rice vinegar 40 g semolina sugar 10 g salt 3 Nori seaweed 150 g fresh salmon 1/2 pcs salad cucumber to taste soy sauce, pickled ginger, wasabi

procedure

1. Measure the rice in a cup, because as much rice as you will have, you will need as much water. Rinse it thoroughly to make the rice water as clear as possible about seven times. Then drain the rice, put it in the pot it will be cooked in. Pour the water over it and let it stand for an hour. Then bring the rice to the boil with the lid on, turn the heat down to low and cook for 10-20 minutes. When the rice is ready, set it aside and let it finish cooking. 2. While the rice is cooking, season the vinegar with sugar and salt. Place the bowl in the microwave for 30 seconds to dissolve the sugar. Add the vinegar thus seasoned to the bowl where you put the rice. Let the rice cool and cover it with foil. 3. Meanwhile, prepare the other ingredients. Cut the Nori rice in half. Wash the cucumber and salmon and cut them into small slices. You can also pack tofu, tuna, avocado, egg omelette or, for example, crab sticks into the sushi. 4. Pour water with rice vinegar into a bowl to soak your hands and use a tea towel. You will also need a bamboo mat, which you can wrap with food wrap so you don’t have to clean it afterwards. 5. Place half of the seaweed on the mat with the thicker, duller side up. Wet your hands and scoop a handful of rice into your palms. Try to layer it all over the lash, leaving just a little bit of space at the end. Place the salmon and cucumber pieces on top of the rice and use a rolling mat to roll the rice into a roll. 6. Cut the finished sushi into pieces with a sharp knife. Soak the knife in water beforehand to make it easier to cut. Serve with ginger, soy sauce and wasabi to taste.