Yes, honestly, you can prepare sushi at home with a little practice and the right tools and ingredients. Most important is that you buy only sushi grade fish (salmon is used here) from a trusted source, and preferably on the same day it will be served. You'll also want to buy one of those handy bamboo mats for forming the logs, as the rice is very sticky and this wil also help them be uniform.
- 2 cups rice (Sushi East Rice)
- 2 glasses water (and 1/4 of)
- 100 milliliters rice vinegar
- 60 grams sugar
- 10 grams fine salt
- 10 milliliters sake
- 3/4 nori seaweed
- 100 grams broth (sushi)
- 50 grams salmon (or tuna)
- 30 grams avocado
- 30 grams mango
- 2 grams wasabi
- Put the rice in a bowl and add the water. Rub the rice carefully. Change the water and repeat until the water is crystal clear. Let it drain well in a mesh strainer.
- Put the rice and water in a pot on a very high heat until it starts to boil. At this point, cover and lower the heat to the minimum. Let it cook for 10 minutes and turn it off. Leave it covered for 10 minutes to absorb all the water.
- Add the sushi su and stir it with a spatula.
- Let cool, stirring occasionally.
- Place the seaweed on the mat with the rough part up.
- Distribute the rice on the seaweed, leaving a 2-fingered edge to close or, leave the whole seaweed and cut at the end (as in the photograph).
- Place one of the fish in the middle of the rice, along with mango and avocado. Place your thumbs at the base of the mat and your remaining fingers on top of the filling so as not to undo, curl up, using slight pressure.
- Cut off excess seaweed.
- Cut the roll into 8 pieces. Garnish to taste. Serve with wasabi, gari and soy sauce.