How to make Maki (sushi roll)

The sushi is not a traditional food from Japan. It is, more or less, a current invent of the modern Japan gastronomy. It can taste in special sites or when you are inveted in a house. But its surprise sthetic and its flavours have popularized the shusi. And it already is found in the supermarkets and restaurants in all the world.

In this post it will show how to make Maki in a easy way.

Ingredients: 500 grames of glutin rice. 750 centiliters of water. 70 cc of rice vinegar. One spoon of sugar. One spoon of salt. 10 lamins of Nori seaweed.

Ingredients for the culin: 150 grames of fish (salmon or tuna). One cucumber and one carrot.

Ingredients for to serv: wasabi and soya.

Making the rice: Clean the dry rice with water. Six or seven times to remove the starch. Cook the 500 grames of rice in the 750 centiliters of water during 15 minutes. You have to leave rest the rice during another 15 minutes. It's important to not remove the cover of the plot during the rest and the cook of the rice. Put the rice in a plane wood base and flatten it. After this, cook the rice vinegar, the sugar and the salt untill it will be mix. You have to put it over the rice.

Preparing the culin: Cut the salmon or tuna, and the vegetables in sticks very thin.

Building the shusi: Put Flattened rice over the Nori seaweet and this over a small mat. After, put the thin sticks for the cullin over the rice. And roll it. For last, you only have to cut the big roll in a small peaces of one centimeter.

The prefect way to serve it:The perfect way is with soya and wasabi. You have to mix them and insert the shusi in it.