The oval pillows of rice with slices of raw fish are what most people associate with sushi.
Make the rice
Mix sugar, salt and rice vinegar in a small pan, and gently bring to a boil while stirring. The rice marinade is ready when the sugar and salt has dissolved. Cool the marinade before use. Rinse the rice in cold water 3-4 times and strain off the excess water. Add rice and water to a casserole, cover with a lid and let cook on low heat for 15 minutes. Remove the casserole from the heat and leave the rice for 10 minutes with the lid on. Transfer the rice into a wide dish and gently fold in some of the marinade. Make sure the rice doesn’t get too moist, so add a little at a time. Set the rice to cool in room temperature, and then cover with a damp kitchen towel to prevent the rice from becoming dry. Tip: The marinade for the sushi rice can be purchased ready-made under the name of seasoned sushi vinegar or sushi-su.
Shape the rice
Take approx. 1 tbsp of sushi rice, and use your hand to gently make an oval ball shaped like a grain of rice.
Spread a little wasabi under a slice of fish and place over a ball of rice.
Carefully press along the sides and on top so the salmon and rice holds together. Sushi chefs devote a lot of time and attention to shaping each and every piece of sushi they make.
Ready to serve
Serve your sushi with wasabi, pickled ginger and soy sauce.A lot of importance is attached to serving sushi beautifully and correctly.
Suggested recipe: Nigiri with salmon