Ingredients:
1/2 units of nori
5 grams of white sesame
Side dish:
5 cups of rice YANAGI.
5 cups water
Condiment:
500 ml of rice vinegar
300 grams of sugar
20 grams salt
Preparation:
Place the nori sheet with the rough side up and spread out rice over the entire surface.
Hand out the sesame on top of rice.
Flip the nori so that the rice is on the bottom.
Place the filling in the middle.
Wrap sushi making the part closest to you to cover the filling and fall on top of rice to seal the roll.
Turn again and mold the sushi square shape.
Cut roll in half, add and cut into four pieces forming eight.
Side dish:
Put the rice in a large sieve into a bowl with water and wash gently rubbing the beans so as not to break. Change the water and repeat this operation two more times.
Place the rice in a deep pan, add water and put to cook over high heat until it boils, when boiling wait two minutes, lower the heat and cook for four minutes over medium heat, after it lower the heat and cook another twenty minutes.
When ready, put the rice in a large bowl and spread out the spice on top. Shake the rice with quick movements, careful so as not to break the grains. Shake the rice to force the cooling and give the alloy while it is turned over. When cold, cover with a damp cloth until ready to use.
Condiment:
Place all ingredients in a saucepan and dissolve, do not boil.
