Take rice for sushi. For example, such. In principle, it's just trogloglanis rice, which you can pick up about another variety, if not find it marked "for sushi." Rice you need to prepare. Pour the rice in volumetric glassware. Pour the rice in a large number of purified (boiled, drinking) water and stir quickly with a wooden spatula. Water, absorbed the greater part of the rice husk and dust, will become cloudy, drain it, and lightly grind the rice between your hands. Try treated whole grains. Pour again water. If the water and this time will be cloudy, repeat washing rice until until the water is clear. Drop the washed rice into a colander to completely drain all the water, and then soak it in cold water for 20-60 minutes. Then again, fold the rice in a colander, and allow it to dry (20 min). It is necessary that the grain has absorbed moisture and swelled. Remember, prepare the rice in advance is necessary. Between drying and cooking must pass half an hour, then the result will be as close to the ideal.

The most important thing in sushi is the rice. If the rice is cooked correctly, it can be considered that the job is done. So, after the rice is washed and dried, you can start cooking. Put the rice in a saucepan, cover with cold water. The ratio of uncooked rice and water shall be as follows: to 1 part of rice is taken 1.25 parts water. Add kombu (it's a piece of seaweed, in principle, it is possible and without it). Covering the pan with a lid, put it on a slow fire. Shortly before the water boils, turn up the heat and remove the kombu, and then, when the rice begins to boil, turn the small fire. Simmer for 20 minutes until all water is absorbed. Turn up the heat again for 10 seconds and then turn it off. Is sandwiched between the pot and cover the towel (any possible paper), and leave for 20 minutes. Now you need a small saucepan, mix salt, rice vinegar and sugar for sushi - vinegar. Hot rice should be spread in a flat dish and pour the prepared vinegar. Wavy or cutting movements stir with a wooden spatula, in any case not primina Fig. The rice needs to cool a little. Yeah, he's ready:)

Filling for sushi you need to prepare so - solid ingredients are cut into strips along the length of the nori. I took cream cheese, salmon and cucumber.

Now you can start making rolls. On a sushi Mat (Macy's) to put plastic wrap on top of the nori sheet. On it lay a thin layer of rice. Make it easier to do hands need to moisten with water. On top of the rice in the center or one edge is necessary to apply a thin stripe of wasabi. Put the stuffing-cucumber, cheese, salmon.

Carefully using the Mat to roll the sausage.

Here are the sausages out. It is best to let them rest for about 5-7 minutes, then it will be easier to cut. Need to cut the sharpest knife. Usually 1 sausage cut into 6 pieces.

I still have the rice and the filling was not enough, so I decided to do the opposite rolls with caviar.

They twist in the rice outside and the nori inside.

Well, everything is ready. Serve rolls with soy sauce, ginger and wasabi.