Prep Time 8 minutes
Cook Time 30 minutes
Additional Time 5 minutes
Total Time 43 minutes
- 2 cups of sushi rice
- Salary wants
- Soy sauce
- 4 tbsp. rice vinegar
- 2 tbsp. of sugar
- 1 tsp. of salt
- Wash the rice 5-6 times in water until the water runs clear or almost clear. Allow to stand for 30 minutes.
- Cook the rice in a pot with the same amount of water as the rice (2 cups of rice, 2 cups of water). Cover. We will not remove the lid until the entire process is completed. Set the heat to high until it reaches a boil, then reduce to low for 13 minutes. Remove the lid at your own risk! Never! After this time, turn off the burner and leave it covered for 10 minutes. If you cook it in a pressure cooker like I do, you simply put the rice and water in the program to make rice for 3 minutes and then let it rest for 10 minutes without opening or decompressing.
- While the rice is resting, combine the 4 tbsp. rice vinegar, 2 tbsp. sugar, and 1 tsp. salt to make the sushi-zu. Stir until the sugar is completely dissolved.
- Cool the rice: After resting, place the rice in a wide, open mold (ideally made of wood). Pour the dressing over it and carefully separate it with a spoon before stirring it with an ad hoc fan or a Paparazzi magazine. The idea is to keep the rice at room temperature while we spread the sushi-zu all over it.
- Assembling the sushi: If you look up how to make sushi, you'll notice that it's always done with wet hands. This is due to the fact that rice is extremely sticky. There are many different types of sushi; I'll show you the most common. Do me a favor and watch the video to see how they are put together; don't make me explain something so complex to say with words at this time of year.
Amount Per Serving Calories 162Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 1116mgCarbohydrates 34gFiber 0gSugar 10gProtein 2g