Tuna Sushi, different taste and interesting Sushi! (video + Japanese Sushi food)
- Seaweed Sheet (CV): 3 sheets
- Sushi rice: 3 pcs
- Wasabi: A tbsp
- Tuna sushi: 200 g
- Pickled Ginger Pink: 2 tbsp
- Soy sauce: ¼ cup (ml60)
- Rice vinegar: A tbsp
Cut a Seaweed sheet from where it is marked with lines, then place this half sheet with its shiny surface down on the mat surface. So that it is 2 cm from the edge of the mat.
In a bowl of water pour 1 tablespoon of rice vinegar, add your finger to the mixture of water inside the bowl and then remove excess water from your fingers.
Take ½ cup of rice and place it in the form of a cylinder and place it in the middle of the cardboard cake and then wet with your hands so that it covers the surface uniformly with C, but 2 cm at the end of the C Do not cover with rice.
Drag a straight line with your finger across the center of the rice.
Slice the tiny cuts of the tin on a rigorous, middle rice level.
Raise the edge of the mat with your fingers and two-handed thumbs and hold the rest of your fingers up to the other contents in your place and start to pipe. Start moving from your side and move outwards. Take the move with a tight but tight fit.
Finally put a little pressure on it to form a little square.
To cut, first clean the knife with wipes and half it in the middle and put these two halves together so that the rest (usually 6 pieces in total) are uniform.
Serve this meal with a lot of soy sauce (if available, and gingerbread).