Rolls

1 . Stage

Rinse the rice with water until the water is clear. It is very important not to crush the rice with your hands, but to turn it gently so that the grains remain intact. Let the rice stand in cold water for 30-45 minutes to swell. Put the rice in a deep pan, preferably with a thick bottom, and fill with water. The water should be 1/5 as much as the rice. Cover with a lid, place on medium heat and bring to a boil. Then turn the heat down to low and simmer for 10-12 minutes until the rice has absorbed all the water. Remove the pot from the heat and allow to stand, without opening the lid, for 15 minutes.

2 . Stage

Slice vegetables into julienne strips.

3 . Stage

To roll sushi you need a bamboo mat - makisu and a bowl of cold water, so that the rice does not stick to your hands

4 . Stage

Place a sheet of nori on the makisa and spread rice with your hands soaked in cold water. You need to wet your hands each time you take a new piece of rice. Spread the rice evenly over the nori, leaving one edge free.

5 . Stage

Put the filling. Then roll up tightly.

6 . Stage

Use a sharp knife to cut into 4-6 pieces. The knife should be washed every time under cold water, otherwise the rice will stick and interfere with cutting.

7 . Stage

And of course the soy sauce

8 . Stage

BON APPETIT