2. First StepFirst Step
• At first we make the mixture for rice. To
this mix rice vinegar and sugar at a
ratio of 3 to 1.
• Can mix three tablespoons in a cup of
vinegar and sugar, stirring until the
latter is nearly dissolved. It is normal not
dissolve completely.
3. Second StepSecond Step
• We'll put a cup of rice in a colander
and hold it under running water until
the rice loses starch. At first the filtered
water is whitish rice as the starch is
gone again be transparent. Pour the
rice in a saucepan over medium heat,
without oil or salt.
4. Second StepSecond Step
• We will move the rice to aerate and
will miss the pot boiling water, about
two cups of water per cup of rice. So
rice should remain about 20 minutes
over low heat. It is essential that during
this process the rice does not hit us.
Turn off the heat and pour the rice into
a bowl, where little by little we will be
adding the mixture from step 1.
5. Third StepThird Step
• Extend the mat (makisu) and covered
with plastic film, which will deposit on a
sheet of laver, on either side of it, in the
central part of the pad without the
nori fill the entire surface, leaving a 3
fingers and nori margin between the
edge of the mat.
6. Third StepThird Step
• Rice will spread evenly, a layer of
approximately one centimetre thick
on the nori, using hands. Will deposit
our sushi filling, cut into thin strips,
centred on the bottom of the nori,
slightly down. It should be like in the
next picture.
8. Four StepFour Step
• Take the bottom of the pad and wrap
the ingredients and rice with it. As we
go rolling the mixture pressing gently so
that the formulation is more compact.
Maybe during the filling process tends
to leave the ends of the mat, so it is
convenient to use the hands as stops.
9. Last StepLast Step
• Once done, the sushi roll is ready and
just missing the cut, for which we use a
sharp knife and make steady cuts in a
single pass of the blade to prevent
undo the roll.
