Boil the rice according to the instructions on the package or 1/2 Cup of rice pour 1 tbsp. of cold water. Cover and cook for 5 minutes over high heat, 3 minutes on medium and bring to readiness for another 10 minutes on very low heat. Without removing lid, remove the pan from the heat, and let stand another 15 minutes.

When the rice is ready, pour it in the following composition: 1 tbsp vinegar, 1 tablespoon of warm boiled water, 1 tbsp sugar and 1 tsp salt. All stir well and pour on the rice.

Rice stir sharp cutting movements with the help of a wooden shovel, as if to draw a snowflake. This careful treatment will allow you to soak up the filling to each rice grain. Cover with the prepared rice with a damp cloth and leave to cool. While the rice cools down, we need to cut into strips fish and bell pepper.

Take out one sheet of nori out of the package, put on a bamboo Mat or on a towel made of thick fabric (such as linen), shiny side down.

Prepare a small plate with wasabi and vinegar water (tezu) to wet hands (just pour boiled water in a bowl and add a couple of tablespoons of rice vinegar). Wet hand take a small handful of the cooled rice and distribute a thin layer without gaps across the sheet of nori (leaving only at the end of 1 see empty in order to then have a good roll and staple). Squeeze the Wasabi finger (pea), stepping back from the edge 2cm, apply paste along the sheet (hold the bar).

On this strip to lay long strips and fish strips sweet pepper.

Roll the nori using the Mat to roll.

Ready to roll free from the Mat, move on a wooden Board, lay seam side down. First, cut the roll in the middle.

Then cut the roll into several equal parts.

Thus, one piece should be 6 pieces.