Ingredients Rice Sushi:
150 grams of rice Japan imports
200 ml of water
1/2 tablespoons rice vinegar
1/2 teaspoon salt
1 teaspoon sugar
Material Content:
2 sheets nori size 19x20cm
6 pieces of crab sticks
6 slices of avocado, cut length
8 slices of cucumber japan, cored, cut into long
1 teaspoon toasted sesame white
1/4 teaspoon black sesame roasted
How to make:
Sushi rice, wash the rice thoroughly. Drain.
Enter in a rice cooker. Pour water. Cook until done. Allow a few moments.
Hot-hot cast in a tray. Set aside and let it warm.
Mix rice vinegar, salt, and sugar until blended.
Pour in some places in rice. Stir gently with a wooden spoon until smooth. Cover with a clean, damp cloth. Rice is ready for use.
Take 120 grams of sushi rice, then clenched-fist. Place on a sheet of nori. Flatten and leaving 1 cm from the tip.
Sow the middle with a mixture of black and white sesame sesame. Behind the above Makishu (bamboo).
Tata crab sticks, avocad, and Japanese cucumber. Roll while in condense.
Top Tricks sushi:
Cut with a sharp knife smeared with a little oil.
Rub a little water to make it stick to the tip of nori
When the lid is presented in a sealed container or in wrab so as not to dry
Wet your hands clench when the rice so that the rice does not stick in hand.
