Preparation

• Prepare the rice according to instructions on the packaging and season with rice vinegar and sugar.
• Evenly distribute the rice over the slate and let it rest until cool.
• Lay the bamboo mat on the work surface and onto the mat a sheet of nori seaweed (glossy side down).
• Place the rice in the center of the nori sheet and spread it all over.
• Leave a 1.5cm border around the rice so you can roll the sheet.
• Put half of the filling horizontally lengthwise.
• Roll the mat so the rice can stick and combine.
• Gently squeeze the rolled sushi before removing the mat.
• Moisten the clean brim of the nori sheet with a bit of water in order for it to stick more easily.
• Cut the roll into 6-8 pieces, using a wet knife.
• Repeat the steps for the second roll.

Serve with wasabi paste, Japanese soy sauce and sushi ginger.