How to Make the Famos Sushi

1. PREPARE THE SUSHI RICE

   a - Wash and Cook the Rice
   Rinse 2 cups of sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice in a cooker or stovetop with 2.5 cups of water until tender. Once cooked, transfer the rice to a large, non-metallic bowl. 

   Tip: Use short-grain sushi rice for the best texture.

   b - Season the Rice
   In a small saucepan, heat 5 tablespoons rice vinegar, 2 tablespoons sugar and 1 teaspoon salt over low heat until dissolved. Pour the seasoning over the hot rice and gently fold it using a paddle or wooden spoon. Let the rice cool to room temperature, covering it with a damp cloth to prevent drying.

   Tip: Avoid overmixing to maintain the rice's delicate texture.
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1. PREPARE THE FILLINGS

   a - Prepare Vegetables and Seafood
   Slice fresh cucumber, avocado and carrots into thin, even strips. Cut raw sushi-grade fish (e.g., tuna or salmon) into thin slices or small strips.

   Tip: Use only sushi-grade fish for safety and flavor.

   b - Prepare Additional Ingredients
   Have nori sheets, soy sauce, pickled ginger and wasabi ready for assembly and serving.

    

   Tip: Lightly toast the nori sheets for a more pronounced flavor.
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1. ROLL THE SUSHI

   a - Assemble the Roll
   Lay a bamboo sushi mat on a clean surface and place a sheet of plastic wrap over it. Position a sheet of nori (shiny side down) on the plastic wrap. Spread an even layer of seasoned rice over the nori, leaving a 1-inch border at the top.

   Tip: Wet your fingers with water to prevent the rice from sticking.

   b - Add Fillings
   Arrange your choice of fish, vegetables and other fillings horizontally across the center of the rice.

   Tip: Avoid overfilling to keep the roll neat.

   c - Roll the Sushi
   Lift the edge of the bamboo mat closest to you and begin rolling it tightly over the fillings, pressing gently as you go. Seal the roll by wetting the exposed edge of the nori and pressing it against the roll.

   Tip: Practice makes perfect—start with small rolls to build confidence.
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1. SLICE AND SERVE

   a - Slice the Roll
   Use a very sharp knife to slice the roll into even pieces, about 2 cm thick. Wipe the blade with a damp cloth between cuts to ensure clean slices.

   Tip: Use a sawing motion to prevent crushing the roll.

   b - Plate and Garnish
   Arrange the sushi pieces on a plate. Serve with soy sauce, pickled ginger and wasabi on the side.

   Tip: Garnish with sesame seeds or thinly sliced scallions for extra flair. Serve the sushi immediately and enjoy the balance of flavors and textures in each bite. Store unused ingredients like nori and vegetables properly for future rolls.
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HERE are many dishes you will want to try:

1. Veal’s leg with cranberry sauce;   Salmon rolls;   Spinach and Feta Pancakes;   Sundried tomato and parmesan pancakes;   Chickpea and spinach pancakes;   Boiled beef and vegetable loaf;   Chicken cutlets with mushrooms;   Braised pearls of the sea.

   https://delishdimension.com

   https://quickeasyfoodrecipes.siterubix.com 

   https://cullinarycharmers.com

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