Rinse the rice with cool water several times until the water becomes clear. Next, pour cold water into the rice so that the water covers it by 1.5 cm. We put it on high heat, when it starts to boil, cover it with a lid and reduce the heat to medium. You can look after 15 minutes and see if there is enough liquid, you can slightly pick the top layer. Cook for 25 minutes.
While the rice is cooking, prepare the dressing by mixing sugar, salt and vinegar and mixing well.When the rice is cooked, open the lid and put it in a wide glass dish, using a plastic or wooden spatula.When the rice is placed in a dish, pour the dressing over it and mix with intensive movements.Let it cool a little to room temperature.
Boil the shrimps – 2 minutes. When it cools down, peel and cut.
Place a sheet of nori on a bamboo sushi mat.Spread a thin layer of rice on the nori, leaving the upper edge free (about 3 cm). Wet your hands to prevent rice sticking to your hands.
3-4 cm from the bottom edge of nori sheet, lay the shrimps across.
Lift the bottom edge of the mat, start twisting the nori sheet.This is done very easily and simply, as the nori twists under its own weight.
The resulting roll can be rolled a little, wrapped in a mat, so that the sushi rolls are more dense.Wet the knife with water and cut them (about 1-1.5 cm thick).
Maki sushi is ready!
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