Well, anyway, I did keep things simple. And so you take the rice (it is called "sushi").

Cook it as directed on the package. Rice, pour 4 cups of water. Allow to boil rice, and turn on a medium heat as the water boils away, turn into a tiny flame and simmer rice. At this time, take the rice vinegar, but if you have not, then it can be replaced, Apple cider vinegar, two tablespoons, a tablespoon of sugar and half a teaspoon of salt. Stir the sugar until, until it dissolved completely. And so when sugar and salt is completely dissolved in the vinegar, pour it evenly into the hot rice cooked, stir with a wooden spatula and leave to cool. When the rice has cooled, take the leaves of the seaweed, lay out the sheet on the Mat shiny side down.

Then put it on the cooled rice, leaving the edges to curl.

Put on top of the rice stuffing, in my case, the slices of trout (the fish I did by myself, cleaned it from the bones, cut long slices and lightly rosalila).

Or cucumber or avocado.

And gently close and turn in the roll, helping yourself with a rug, as would laminating the Mat forward.

Tightly pressed, so that the rice seized was not vypadal.

Here's a roll we got, and cut into portions, pre-dipping the knife in water. so the rice did not stick, and the knife will be easier to cut.

Cut.

And we have such beautiful land.