Sushi may look and sound like it is a difficult dish to make, but it is actually quite simple once you get the hang of it. One of the real keys to making good sushi is making sure your rice has the right texture, it should be a little bit sticky but not so much that it forms large clumps. A drizzle of rice vinegar and a sprinkle of salt are all that is needed to season the rice, both of which complement the fish and other ingredients in a subtle way.
- 300 grams rice (bomba, or any short rice)
- rice vinegar
- cooked shrimp
- roasted seaweed (algae sheets)
- Start by washing the rice in order to loosen the starch and prevent it from clumping when it is cooked. Place in a strainer and wash it with cold water.
- Cook and let it cool for 10 minutes.
- Once it is cool, add a drizzle of rice vinegar and some salt. Set aside.
- Julienne the vegetables and cut the fish into strips.
- Line a bamboo mat with plastic wrap. Place the algae on top of the covered mat. Wet your hands and place a thin layer of rice on top of the algae, covering about 3/4 of the algae.
- Add the vegetables and the fish in a row at the center.
- Roll the sushi with the help of the mat. To close the roll, moisten the algae where there is no rice and press down.
- Wet the blade of a knife and cut the roll into 2 centimeter thick slices.
- Let it cool for a bit and serve with soy sauce and wasabi.
- Take some rice in your wet hands and make a ball. Place a piece of tuna, salmon or a butterflied shrimp on top and serve.