Maki Sushi Rolls

For the Rice

• 1 kilo rice (sushi specific)
• 1300 ml water

For the Vinegar Dressing

• 150 ml rice vinegar
• 2 tablespoons Mirin (a type of rice wine)
• 100 gr sugar
• 2-3 teaspoons salt

For Assembly

• Nori sheets
• Sushi rice
• Imitation crab meat (Kavouropsicha)
• Breaded or tempura shrimp
• Smoked salmon
• Fresh salmon
• Cucumber
• Avocado
• Caviar
• Pickled ginger
• Mayonnaise
• Cream cheese
• Wasabi paste (Japanese spicy horseradish)
• Soy sauce
• Bamboo mat

For the Dressing:

1. Place the salt, sugar, and rice vinegar in a small saucepan.
2. Heat them on the stove until the sugar and salt dissolve.
3. Add the mirin and remove from the heat. Let it cool down.

For the Rice:

4. Rinse the rice well under running water until the water runs clear. Put the rice in a pot and cover with water.
5. Once the water boils, turn the heat down completely, cover with a lid, and set a timer for 10 minutes. Remove from the heat and let the pot sit covered for 20 minutes. Once the rice is ready, transfer it to a large bowl and let it cool for about 20 minutes covered with a damp towel.
6. Next, slowly pour in the dressing until it is incorporated with the rice. Let it sit for 10 minutes to absorb the liquid, and then use it for the sushi. Cut the vegetables into sticks.

Making the Sushi:

7. Place the bamboo mat wrapped in plastic wrap on the counter, then place the nori sheet with the shiny side down. Take some rice, after wetting your fingers, and spread it evenly over the sheet. Carefully flip the sheet over so the rice is on the bottom. Place the vegetables you like in a line in the center of the nori. Do the same with the imitation crab meat, or shrimp, or salmon, or smoked salmon, or any fish we prefer.
8. We can also add mayonnaise or cream cheese or even fruits like mango. Carefully, start rolling into a tight roll. Continue with whatever filling you want, making different combinations. Once all the rolls are finished, start cutting them into the desired shape after first covering the rice with plastic wrap.
9. The reason we do this is to prevent the rice from breaking during cutting (this step is not necessary when the nori sheet is on the outside).