Sushi Roll
Rice 300g
Water 390ml
Kombu（Dried Kelp） 5×10 cm
Rice vinegar 50ml
Sugar 4 teaspoon
Salt 1 teaspoon
Some raw sliced fish such as tuna,red-snapper, salmon,shrimp, salmon roe etc.
Cucumber as needed
Avocado as needed
Soy sauce to taste
Dried seaweed as needed
Sushi rolls with your favorable fillings are suitable for a party. The mild sourness of sushi rice is also good for a salad sushi roll if you use lettuce leaves instead of dried seaweed.
How to make it
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Place rice in a fry pan after washing it, then add water and Kombu（Dried Kelp）. Leave it for 30 minutes with the lid on. Cook over a high heat.
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When it starts bubbling, cook over a low heat for 20 minutes.
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Turn the heat off, leave it for 10 minutes with the lid on.
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Put the cooked rice prepared in direction 3 in another bowl.
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Mix rice vinegar, sugar, and salt. Add the mixture in the bowl used in direction 4. Mix all evenly so as not to break the sushi rice.
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Spread the sushi rice prepared in direction 5 on the plate. Cool it to the body temperature with a fan.
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Put the spread sushi rice together and cover the wet kitchen paper on it.
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Cut the cucumber and avocado to the easy-to-eat size.
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Put the dried seaweed and sushi fillings.
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Put the sushi rice and fillings you like on the dried seaweed and roll it. Enjoy the sushi roll with some soy sauce.
Igarashi is a young cooking specialist, who is seen in media widely from magazines to televisions. The multi-talented specialist is involved in a range of activities including recipe development, writing columns on nutrition, nurturing chefs, and conducting lectures, etc.
He is the president of the FoodCreativeFactory Corporation