- Rice for sushi - 200 Grams
- Vinegar rice - 30 milliliters
- Tuna Fresh Fillet - 120 Grams
- Cucumbers - 200 Grams
- Algae Nori - 4 pieces
- Wasabi - 1.5 teaspoons
- Caviar of flying fish - 20 Grams
- Soy sauce - 80 milliliters
- Ginger pickled - 40 Grams
Rinse the rice until the water becomes clear. Prepare the rice as indicated on the package. If you do not specify anything, we prepare it like this: fill it with water in a proportion of 1: 1, cover it with a lid, bring it to a boil, then reduce the heat and cook for another 10-12 minutes. Cooked rice let it stand a little under the closed lid. Then pour rice vinegar into it, mix it - and let it cool down, because you can not roll rolls from hot rice. Cucumbers and tuna are cut into thin long blocks - along the length they should correspond to the length of the nori sheet. Now open the enlarged photo and look behind the sleight of hand :) Lay out the nori sheet on the mat. Distribute the rice on the sheet, leaving about 2 cm from the far edge. On the middle of rice lay out a little wasabi, on top - our cucumber and tuna. We wrap the sheet in roll with the help of a rug. You need to wrap yourself. When the sheet is folded, press the mat slightly to make the roll turn round. The resulting "sausage" is cut into 6 rolls. A similar procedure is done with all the nori sheets. Done! Serve with soy sauce, marinated ginger and wasabi.
Servings: 4