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Sushi Nori

2 cups sushi rice
5 tbsp rice vinegar
2 tbsp sugar
1/2 tsp salt

Rinse rice well and allow to drain. Place in a saucepan with water and bring to a boil. Cover, reduce heat and leave for about 20 minutes. Remove from heat and stand for 10 minutes. Dissolve sugar in warmed vinegar.

Remove cooked rice to a large bowl. Fan rice with a piece of paper or cardboard as you turn it gently with a wooden rice paddle to allow steam to escape and to help the rice cool to room temperature. Gradually add seasoned vinegar mixture to rice, turning the rice gently with the paddle to distribute the vinegar evenly. When rice has cooled to warm room temperature, it is ready to use.

Cut all ingredients into long strips.

1 carrot
1 celery stick
1 cucumber
250g hard tofu
1 capsicum
100g smoked salmon
2 avocado
1 packet seaweed paper
100g mayonnaise
50g pickled ginger


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