The main ingredient in sushi is vinegar rice. Opt for a Japanese round rice, and wash it for a long time in cold water in a colander. Then let it drain for 30 minutes. Pour the rice into a saucepan, and sprinkle it with water (30 cl of water for 300 g of rice). Cover, and bring to a boil. Cook for 5 minutes before lowering the heat. Continue cooking for 10 minutes, then leave to rest for another 10 minutes. During all these steps, never remove the lid. In a small saucepan, melt 2 tablespoons of powdered sugar and half a tablespoon of salt in 4 tablespoons of rice vinegar. Leave to cool, then pour over the rice in several batches, and mix gently. Your vinegar rice is ready. If you won't use it right away, cover it with a damp cloth.
Sushi nigiri are the easiest sushi to make. They simply consist of vinegared rice and strips of raw fish. Shape the vinegared rice by hand, giving it an oblong shape and flattened on top. Then place a slice of raw fish about 0.5 cm thick on each sushi. To boost the taste of your sushi, you can add a hint of wasabi between the rice and the fish. Then press the rice and the fish together so that they stick well and get nice sushi.
Sushi maki are prepared with vinegar rice, dried nori seaweed and the ingredients of your choice:raw fish, avocado, cucumber, wasabi... The recipe is simple:spread the vinegar rice in a thin layer over the entire surface of the nori. Place strips of fish or vegetables along the entire length of the seaweed sheet, above the rice, then roll up the nori sheet thus garnished, helping you with a bamboo mat. Once all the seaweed has been rolled, use a small knife to cut the roll into several equal-sized sections.
