Maki and Nigiri Sushi

Wash the glutinous rice (sushi rice) well until clear water comes.

Now cook as usual (see package instructions). Add approx. 1/2 tsp. sugar to two tbsp. vinegar and heat. Stir the warm vinegar leisurely into the still warm, but fully cooked, long grain rice. The faster the long grain rice cools, the better it will stick later.

For maki, place a nori sheet on a bamboo mat and thinly spread the sticky rice evenly on it so that about 3/4 of the sheet is covered with long grain rice. Place a thin strip of carrot and avocado in the center. Then add surimi or the fish of your choice. Roll everything up and slice diagonally a few times to desired size.

For nigiri sushi, form small heaps from the long grain rice and place the fish as a small fillet on top. If you like, you can tie it with thin nori strips.

Place the maki and nigiri sushi in the refrigerator until ready to serve. Bring to the table together with soy sauce, pickled ginger and wasabi paste.

Preparation Tip:

If you like maki and nigiri sushi more experimental, you can use different types of fish and vegetables for toppings.

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