Traditional or not make your own SUSHI! part 2

The Ratio to cook the Rice is 1/1, which means equal parts of water and rice, previously washed with running water, using a lid on simmering fire, make sure to look every now and then, you don't want to burn the rice right?!

For the seasoning you'll need:
-90 ml rice vinegar
-75 gr sugar
-25 gr salt

Dissolve all the elements with low degree of heat (microwave or fire). Now that the rice is cooked get all of it into a big/large bowl and slowly add the "sauce/seasoning" to it, you should fold the rice gently in order to keep the grains whole as oppose to mash them, and while you do it get something to fan it together (either you or someone else), the rice should be lowered to around 38 C degrees, to prevent it from cooking more.


Great, with all of that done now u just have to roll them right?! Well rolling them is really not that hard with the right tools, you will need a bamboo mat (makisu), and nori, which is the seaweed sheet.

Wet your hands to make it easier to manipulate the rice and Spread a layer on top of the nori, leaving around 2cm on the top of the nori, rice free. Start rolling the mat forward keeping a tight grip on the food inside (filling),  after half way through it bring the whole thing near the bottom edge of the mat and finish to roll all the way!

It's kinda hard to actually explain this with photos, check out Youtube for videos on how to Roll sushi, there's loads of it and you'll get the hang of it.

That's all for now, i hope this will help ya with making this delicious treat, and if u are having any trouble with the rolling then make a rice "ball" put some protein or vegie on top and eat it, it might not look as good as if u were rolling but it will still taste as good!

P.S.: the first pic is a sketch on a Japanese looking-like village, and the other ones r my sushi from today!

Ciao