Some things you may find useful in sushi making:
3 tbsp Mayo
1 cup Sushi rice
Weed (the legal kind, seaweed, sold at Wal-Mart or any grocery store)
2 Cans of whole tuna or salmon in water
1. Cook rice as indicated in the bag.
4.Cut the cucumber and avocado in thin stripes.
Tip in how to cook the rice for sushi:
This rice cooks fast, and doesn’t need much water; the level of water should be ½ inch over the level of rice in the pot. Bring the water to a boil and quickly turn the heat to the lowest possible, let it cook for 15min-stirring is not necessary-. After the 15 min just turn the heat off and let the rice set on top of the cook top for another 10 min. After that your sticky rice is ready. It always turns out amazing. I also use a wooden spoon when seasoning the rice try not to press on it or will smash them and the rice will turn into a dough. Happy cooking!
Tip on how to use the bamboo mat to make sushi:
Wrap the bamboo mat completely with the plastic wrap to keep it clean, since you will be rolling the sushi with it and the rice is sticky, it can become a nightmare to make sushi rolls with a dirty mat.
Tip on how not to get your hands full of sticky rice:
I used to make sushi with my bare hands but the rice would stick to them and the sushi rolls turned out messy. Even if you use gloves the rice would impregnate to them, so just take a tsp. of Mayonnaise rubber it over your gloves and you have anti adherent hands. I tried butter too.
|~rolls size will depend on the size of the seaweed sheet-|