Homemade sushi rolls

400 g Japanese rice (measure necessarily by volume, measuring cups)

a small piece of kombu (dried seaweed) to taste

2 tablespoons Japanese rice vinegar

2 a half tablespoons of sugar

2 teaspoons sea salt

makisu is a special Mat for wrapping rolls

Wasabi, or Japanese horseradish

Nori - dried pressed seaweed

Japanese ginger

Soy sauce

For the filling you can use crab, cucumber,smoked fish, avocado

The rice must first be thoroughly washed in cold water, as long as the water will remain clear (at first it will be muddy from rice powder).

Then pour the rice in a deep heavy pan and pour 460 ml of water (400 g rice), put the piece of kombu. Cover the pan and allow to cook on high heat for exactly 5 minutes. Then remove from the pan kombu.

Reduce the heat and allow the rice to cook with the lid closed for another 10 minutes or until until the water completely evaporates. Remove the pan from the heat and, without opening the lid, let it stand for 10-15 minutes.

Mix rice vinegar with sugar and salt until dissolved.

Put the rice in a large shallow dish, evenly spread the mixture with vinegar rice. Stir with a wooden spatula to cool

Slice the cucumber and fish thin strips. Lay on the Mat, nori and put on his portion of rice, top with cucumber and fish. Using Mat wrap and roll into a roll. With a sharp knife, porite into 5-6 pieces. Ready-to sushi place them on a plate and serve with wasabi, imperem and soy sauce.