Ingredients (2 servings):
tbsp. of white rice vinegar or white balsamic vinegar
filets of fish (tuna or salmon)
Wash the sushi rice in a collander. Bring the sushi rice to a boil in a pot and let it braise under cover for 10-15 minutes at small heat. Put some water, if necessary.
If the water is absorbed and the sushi rice already has a soft cover, remove the pot from the heat, put a clean dishtowel over the pot and let the rice soak for about 10 minutes.
Mix the sushi rice with vinegar and allow to cool down to room temperature with stirring.
Put a cling film on the bamboo mat and cover with rice.
The rice roll should be 20 cm long and 3 cm thick.
Cover the fish pieces with wasabi paste and put them on the rice roll.
Arrange the sushi on a plate.
Serve with soy sauce, wasabi paste and ginger.
Sterne auf der Grundlage von
31. 01 2016
Keep your hands moisty with water and vinegar!
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