SUSHI

Ingredients

2 sheets of Organic nori seaweed (special for sushi)
30 g of tuna or fish of your choice
150 g of sushi rice
2 tablespoons of rice vinegar
1 tablespoon of sugar
350 g of water
½ carrot
¼ avocado
3 tablespoons of cream cheese
Soy sauce or wasabi to accompany
You will also need a sushi mat and cling film.

Prepared by

1. Wash the rice in cold water 5 times, until the water runs clear.
2. Place the rice in a pot with the water, cover, and cook over medium heat for 12 minutes.
3. Turn off the heat and let it rest, covered, for 5 minutes.
4. Cool the rice to room temperature.
5. Mix the vinegar with the sugar until dissolved, and gently stir it into the rice.
6. Cut the avocado into strips, and the carrot into thin sticks that are as uniform and not too thick as possible.
7. Line the sushi mat with plastic wrap to prevent the seaweed from sticking.
8. Place the nori seaweed with the smooth side facing the mat and the porous side up.
9. Spread half of the cooked rice over the nori seaweed, creating a thin layer. It is not necessary to cover the entire sheet; it is recommended to leave a few centimeters of space between the rice and the edge of the seaweed.
10. On one end, place half of the tuna strips, avocado, carrot, and cream cheese to taste.
11. Roll the maki with the help of the mat, applying some pressure.
12. Repeat the operation with the other sheet of nori.
13. Cut each sushi roll into 8 equal portions and serve with a little soy sauce, sweet and sour sauce, or wasabi.