The rice must be very well washed, as long as the water stays with it to flow quite clear. Boil it in 2.5 cups of water. Initially was told to cook for 5 minutes with Kombu, then 15 without. But the combo I had. So welded. Over medium heat, until the water evaporates. Turn off the heat and let the rice stand, covered. Do fill - vinegar + sugar +salt. Stir as thoroughly as possible. Pour evenly over the rice. And stir, but do not like porridge, and chopping movements.

Here was supposed to be Mat. But I picked up a tray and film.

Rice to lay out flat (make thinner and machisimo portions, it is more convenient).

Lubricates wasabi (who he loves, sharper or not).

Put stuffing "roll". Did the mushrooms, with cucumber and avocado and salmon. Delicious.

TIGHTLY wrap. I went stout. For the future - buy a Mat and do it slowly, subtly...

Here.

Next - make a small ball (as you can see, there is also the bast done... eh, not Japanese soul...) with wasabi.

Top - slice of salmon. Or avoidance with shrimp.