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 whitish water stops coming out. 2. Place the rice in a pot with the water, cover and cook over medium heat for 12 minutes. Turn off the heat and let stand covered for 5 minutes. 4. Cool the rice to room temperature. 5. Mix the vinegar with the sugar until it dissolves and add it to the rice, stirring gently. 6. Cut the avocado into strips, the carrot into thin sticks as evenly as possible and not too thick. 7. Line the sushi mat with cling film so that the seaweed does not stick to the mat. 8. Place the nori seaweed with the smooth side facing the mat and the porous side facing up. 9. Spread half of the cooked rice on the nori seaweed without creating a very thick layer, it is not necessary to cover everything, it is advisable to leave a few cm of separation between the rice and the edge of the seaweed. 10. At one end, place together half of the tuna strips, avocado, carrot and cream cheese to taste. 11. Roll up the maki with the help of the mat making some pressure. Repeat the operation with the other nori sheet. Cut each sushi roll into 8 equal portions and serve with a little soy sauce, sweet and sour or wasabi.