Sushi

Steam the rice until ready as specified on the package. If you use regular round grain rice, you need to wash it well and add to the boiling, salty water – 1 cup of rice for 2 cups of water. Boil on mild heat, for about 20 minutes after it starts boiling.

Add the dressing with rice vinegar to the cooked hot rice (3 table spoons for 14 oz of cooked rice), or you can prepare the dressing: 2 oz of rice vinegar, 1 tablespoon of sugar and 1 teaspoon of salt.

Beat the eggs and fry them in the preheated frying pan, greased with vegetable oil.

Cut the cooked omelet into strips.

Cut the fish into strips.

Cut the cucumber and avocado into strips.

Dilute 3 tablespoons of rice vinegar in 7 oz of water.

Place the nori sheet in the bamboo pad with a shiny side facing down. Place the rice on a matte side lubricating your hands with the water and vinegar solution. Place rice in such a way, so there is a strip of 0.6-0.8” wide remaining on top.

Place fish, cucumber, avocado 0.4” from the lower edge.

You can also make this stuffing: shrimp, omelet, avocado.

Lets roll. Do it carefully, while lifting the edge of the pad.

Then bend it in such a way, so the edge touches rice.

Then lift the edges of the pad and roll the nori with stuffing forward.

Then place it on a cutting board, dip the sharp knife in water with vinegar (so rice would not stick to the knife), and cut pieces that are 0.6-0.8” wide.

Serve sushi with soy sauce, wasabi and marinated ginger.