Homemade rolls and nigiri sushi

Step-by-step cooking

1. Step 1:

   

   To start, we cook rice. 400g of rice, pour 600ml of water and cook according to the usual program in a slow cooker

2. Step 2:

   

   When the rice is cooked, add 50ml of rice vinegar to it (sold in any large store). If there is no rice vinegar, you can prepare a dressing for rice from sugar, table vinegar and salt, but I haven't tried it myself - it's easier to buy, it's not so expensive. After adding vinegar, mix the rice thoroughly so that it is evenly soaked with our dressing. In the dressing - the main secret of rice for sushi. After we have mixed the rice, it should be allowed to cool down a little

3. Step 3:

   

   I used to always spin rolls with a mat, but friends gave me a special set - sushi magic. Now I use only it. Therefore, instead of a mat on the mat, we install a sheet of nori

4. Step 4:

   

   Lay out the rice, but not on the entire area of the sheet - as shown in the photo. So that the nori leaf does not bristle, its dry end can be slightly moistened with water. So that the rice does not stick to your hands during cooking, I also recommend cooking a bowl with water - rice practically does not stick to wet hands and it is convenient to lay it out

5. Step 5:

   

   We spread the filling on Fig. Combinations of salmon, cucumber and bell pepper - to your taste. Some add avocado, but it is difficult to find it ripe here. I like it when there are more toppings, so I usually put everything :) By the way, it is better to use cucumber without seeds. It tastes better this way

6. Step 6:

   

   We twist our mat and get a neat, smooth roll, which remains only to be cut

7. Step 7:

   

   To twist the rice roll outwards (for example Philadelphia), you need to cut a nori leaf, spread the rice on it and turn it over with the rice, and then lay out the filling. If you twist the mat, you will need a food film and the operation will be somewhat more difficult, but it will turn out no less delicious :)

9. Step 8:

   

   After you twist the rice roll outwards, it will need to be wrapped in thinly sliced salmon slices (to get Philadelphia), or sprinkle with sesame seeds, or decorate with tobiko caviar

10. Step 9:

    

    Out of 400g of rice, I got 8 rolls (one did not get into the frame, because it was eaten by domestic predators led by my husband at lightning speed :)) + I made 16 nigiri sushi from the rest of the rice

11. Step 10:

    

    If you want variety, with the help of molds from the same set, you can cook nigiri sushi. To do this, we put pieces of salmon in a mold, if you want to be sharper, you can add a little wasabi. If there are no molds, then you need to make rice balls with your hands and put the same pieces on top of them

12. Step 11:

    

    Install the second mold on top

13. Step 12:

    

    We put in the resulting holes fig

14. Step 13:

    

    Remove the upper mold and turn over the remaining structure with rice balls and salmon on them

15. Step 14:

    

    This is how our resulting sushi nigiri look like. 2 rounds of 8 pieces = 16 nigiris