Ingredients
2 cups of special rice for sushi
2 cups of water
75 ml of rice vinegar or a splash
1 makisu (bamboo doily to inscribe the sushi)
4 sheets of seaweed paper (nori)
1/2 cup of sesame, 100g.
1 seedless cucumber
1 ripe avocado
Tofu (to taste)
Vegetables or fruit to taste
Soy sauce to taste
Lemon to taste
Orange to taste
Sesame or chili to taste
Preparation
Wash the rice very well, until the water runs clear, let it drain.
Boil the rice with water over medium heat, then cover it; Let it boil over high heat 2 min. and then a medium fire 5 minutes and finally, a minimum fire 15 minutes until it absorbed the rest of the water. Try not to uncover the pot for best results. Remove the lid, cover with a cloth and allow to cool for 10 minutes and empty it into a refractory and move it constantly, adding the vinegar until it is cold, keep it covered with plastic.
Place the makisu on top of a rice-covered nori sheet and sprinkle sesame seeds on it. Turn the leaf over, on the edge place a strip of cucumber, one of avocado, tofu and vegetables to taste. Go registering and pressing with the makisu until the rolls are formed, follow the same procedure with the other algae. Dampen a knife and your hands with water so that it does not stick, cut the rolls into 6 or 8 and serve accompanied by soy sauce with lemon and orange juice.
For the soy sauce:
Add the lemon, orange, sesame or chili and the soy sauce. To make it breaded, you first pass through a dough of soy sauce with flour and at the end with a panko / vegan breadcrumb.
CONVERSATION