Basic Sushi

Serves: 2

• 250g sushi rice
• cucumber/carrots/salmon
• 2 sheets nori, cut on the longer side perpendicular to lines on the nori
• 2 tbsp rice wine vinegar
• 1 tsp caster sugar

1. Wash rice in 2L pyrex (3-5 times until clear)
2. Cook 250g rice per pack, include washing water in weight calc
3. Meanwhile:
1. Whisk 2 tbsp rice wine vinegar, 1 tsp caster sugar, big pinch salt until absorbed, set aside
2. 10/1/1 mayo/soy sauce/rice wine vinegar
3. 7/3/1 mayo/teriyaki sauce/lemon juice (35/15/5 for 2)
4. Get dishes out, soy sauce, wasabi
5. 2 chopping boards, knife, water dunk pan
6. Nori, cut in half parallel to long side, 4 or 5 halves
7. Cucumber batons
8. Salmon nigiri pieces and thin slices
4. When rice cooked, remove to 3L pyrex, fold in caster sugar mix
5. Maki rolls
6. Nigiri, squeeze in hand not too much rice