How To Make Sushi
Ingredients: keywords: TBSP= Tablespoon tsp= teaspoon
Sticky rice- 1 cup
Rice wine vinegar-3 TBSP
Salt- ½ tsp
Dried nori seaweed-4 shet
Vegetables has to be thin chops (optional)
Soy sauce, pickled ginger, wasabi for serving
Prepare your rise.
Rinse/wash your rice until the water runs clear
Once the water is clear, add to a medium saucepan with water then add fire/ heat to make it boil. (leave space for the rise).
Turn the fire/heat down cover the pot with a lid and cook until the water is absorbed.
While rice is cooking in another small saucepan add vinegar,sugar, and salt to that small saucepan then turn the fire/heat half way.
Stir well until all of it dissolves.
After it dissolves, place it in a dish or a jar and put it in the fridge until the rice is ready.
Chop the vegetables into thin pieces. Next, flatten up the dried nori seaweeds. Dip your hands in the water so that the rice cannot stick to your hands. Put the rice in the middle of the nori seaweed and flatten the rice. Put in your inner toppings, but don’t put in too much or when you roll the sushi, you cannot roll it. Start rolling it gently. Serve it with a soy sauce.