Materials to make:
▪ Nishiki brand rice sushi
▪ special sushi vinegar brand Mitsukan
▪ Kikkoman brand soy sauce
▪ sushinori / roasted seaweed
▪ washabi>> paste / powder
▪ pickled ginger>> pickled ginger
▪ tiker to roll the sushi roll
▪ salt and sugar to taste
Material contents:
▪ raw salmon
▪ Fish mackarel (dasui Shimei saba)
▪ Crab stick
▪ Tamago (egg omelet)
▪ Japanese Cucumber
▪ denbu Sakura (pink sweetened fishflake / seasoned ground Codfish)
Method:
-sushi-roll
■ cook rice 1 1 / 2 cup (just follow his instruction on the bag of rice), in rice cooker until done, when it's cooked in a distinguished place in the container width quickly let the rice cool, while stirring so as not sticky
■ stir in small cups: 5 tablespoons vinegar, 4 tbsp sugar, salt 1 / 2 tsp
■ dicangkir pour the contents into the rice, stir, let stand until cool ..
■ prepare mat mat, take 1 sheet of seaweed, put the rough in the upper part (to the inside of the sushi)
■ take enough rice on seaweed, the seaweed flatten until the wide, flat rice when you're stacking it, depending on taste anything which would in enter
■ roll once bersama2 with mats, but the index finger after finish the rice and the contents of that entry into the seaweed
■ continue to roll in seaweed, but mat only to pressure if the seaweed is formed like a rice cake rolls, the new mat is made as rollers to press the roll sushi
■ then cut the ends so neatly cut kecil2
-sushi-
■ put rice ditelapak left hand, tekan2 with the right thumb, to form sushi (see picture)
■ put content on it>> salmon, mackerel etc.
Presentation:
Put dipiring, and eaten with Kikkoman soy sauce, and if you like spread with wasabi and can also be eaten with pickled ginger.
