Sushi for beginners step by step instructions

A method of preparing

1. Pour a glass of rice into a pot, cover with cold water and rub with your hand to release the starch.
2. Pour off the cloudy water, add fresh water and repeat the rinsing process 2-3 times until the water is almost clear.
3. After the final rinse, drain the water thoroughly and pour a glass of cold cooking water over the rice. Use the same glass.
4. Turn on the heat, bring to a boil, stirring constantly, then reduce the heat to low and cover. Cook the rice for 15 minutes, then turn off the heat. Do not uncover, but leave the pot on the hot burner to steam for another 10 minutes.
5. Place the cooked rice in a wide dish with high sides – an ovenproof dish will work perfectly.
6. For every cup (250 ml) of dry rice, measure 25 ml of the brine, which you'll find in the House of Asia sushi set. Using a spatula, spread the brine over the entire surface of the rice, then gently stir to evenly coat all the grains. Cover the cooked rice with a damp cloth and set aside to cool slightly and absorb the brine.
7. Meanwhile, cut the salmon into 2-centimetre slices, and then cut each slice in half lengthwise to create two equal blocks.
8. Place the tuna in a strainer and drain off excess water.
9. Cut off the top of the cucumber, then squeeze out an even slice about four fingers wide. Cut it in half, then into quarters, and remove the core from each quarter. Cut the cleaned quarters into 3 equal pieces.
10. Score the avocado all around with a knife, twist to open, insert the knife into the pit, and gently twist to remove it. Then cut the halves in half, peel the quarters, and cut them at a slight angle into fairly thick slices.
11. Place the chives on a board and cut them into pieces the length of 4 fingers.
12. In a smaller bowl, mix the mayonnaise with the hot sauce and you're ready to roll the sushi! 🙂
13. To make things easier, place the included mat perpendicular to each other with the skewers, then wrap it several times in plastic wrap to prevent the rice from sticking. Before you begin, place a bowl of cold water on the countertop.

HOSOMAKI

1. Divide the nori sheet into two pieces, tearing off the long side and placing the smooth side on the mat. Soak your hands in cold water, form a small ball of rice, and place it on the rough side of the nori. Gently spread it over the surface without pressing, trying to "push" the rice so that it adheres in an even layer.
2. At the far end of the nori, leave a strip about 1 centimeter wide without rice. Then, place your chosen ingredients—salmon, cucumber, or chives—in the center of the rice layer. Gently lift the mat and "fold" its edge over the placed ingredient, enclosing it. Gently press down, lift the mat, and push the roll forward. Again, gently squeeze the mat to shape it.
3. Fold the mat over, dip your finger in water, lightly brush the remaining nori strip, and use the mat to push the roll forward so that the wet edge seals it. Gently press the mat together one last time, and you're done!

FUTOMAK

1. Place a sheet of nori smooth side down on the mat, soak your hands in cold water, and form a handful-sized ball of rice. Place it on the rough side of the nori and gently spread it across the surface without pressing. Try to "push" the rice so that it adheres in an even layer.
2. Spread the rice on only half of the nori sheet, then arrange your chosen ingredients (e.g., salmon, Philadelphia cheese, avocado, and cucumber) in the center of the rice layer. Gently lift the mat and "fold" the edge over the ingredients, enclosing them. Gently press down, lift the mat, and push the roll forward. Lightly squeeze the mat again to shape it. Tilt the mat, "pull" the roll forward, wrapping it in the nori a second time.
3. Dip your finger in water, lightly brush the remaining nori strip, and using the mat, turn it one last time so that the wet edge seals it. Gently pinch the mat to create a square shape, and you're done!

URAMAKI

1. Divide the nori sheet into two halves, tearing the long side and placing the smooth side on the mat. Soak your hands in cold water, form a small ball of rice, and place it on the rough side of the nori. Gently spread it over the entire surface without pressing, trying to "push" the rice so that it adheres in an even layer.
2. Grasp the edges of the nori and firmly turn the roll over, rice side down. Then, place your chosen ingredients, such as spicy mayonnaise, canned tuna, and chives, in the center of the rice layer. Gently lift the mat and "fold" the edge over the ingredient, sealing it in. Gently press down, lift the mat, and push the roll forward. Lightly squeeze the mat again to shape it. Because the rice is the binder, the roll will stick together easily without the need for water.

KROJENIE

14. To cut sushi, you'll need a board, a sharp knife, and a damp cloth. Place the roll on the board, wipe the blade with the cloth to make cutting easier, and then cut the roll in half. Then, cut these halves into quarters and each quarter into two thick slices. This will give you 8 equal pieces of sushi from each roll.
15. Transfer them to a plate or board and serve with soy sauce, wasabi, and pickled ginger—all of these ingredients are included in the set. Enjoy!