Sushi XXXL

Products

Rice
Red fish
Rice vinegar
Wasabi
Ginger
Soy sauce
Cucumber
Pepper
Cream cheese (e.g. Philadelphia)

Needed:

1. Rice round (1 cup) rinse well, boil (1 cup of rice about 1.5-2 cups of water). Water boiled – we threw the rice, boiled – put the lid on, turn down the heat. Cook until ready, it’s about 20 minutes. Do not rinse!

After removing from the heat to give more rice to cook for about 20 minutes.

2. After that, quickly mix the rice with rice vinegar (about 40-60 g).

If there is no rice vinegar, then make your own – for 1/4 cup wine vinegar (you can do any): 2 tbsp. sugar, 0.5 tsp. salt, stir everything well, let the rice to cool to the end.

After mixing the rice with the vinegar, the rice becomes sticky.

3. Cut the red fish into slices about 5-7 cm long and 0.5-0.7 cm wide.

Cucumber, peppers – the same. (Or whatever you want to add to sushi).

Preparation.

1. Place sheets of nori, shiny side down on a bamboo mat (I do not have it, I did it on clingfilm).
2. Moisten your hands with a little water and take a handful of prepared rice.

Spread the rice evenly over the surface of the nori.

Rice should be about 1-1.5 cm below and on top of the edges.

Step back from the edge of about 2 cm and put the stuffing: first the fish along the length, overlapping the fish – peppers or cucumber, overlapping the cucumber – cottage cheese (the same thin slices).

Gently roll up into a tight roll and set aside. Let it soak for a while.

5. Cut obliquely with a very sharp knife.