What is needed for the preparation of sushi:

What is needed for sushi
• Macy's - bamboo mat. I recommend to use it to wrap cling film to avoid the unpleasant procedure of money and removing a persistent smell of fish and other seafood.
• Cutting board - also desirable to separate, specially designed for dry land. The main difference it must be weighty, since cutting the fish one of the most delicate moments, and the board must be securely locked.
• A sharp knife. Do not bite it before the work itself to the taste of fish is not mingled with foreign odors and flavors. It is desirable to sharpen the knife beforehand.

• Glass, wood or porcelain for already finished rice.
Rice cooker or casserole with a thick bottom.
• Kitchen Scales (a very necessary thing, and not just for sushi, but also in agriculture, in general).
• Rice
• Wasabi - better to buy in powdered form. Thus, you will be sure that it did not add extra stabilizers, and for its breeding can use this water, what exactly you want.
• Ginger
• Fish and seafood. Of course, if you do not live on the coast, you can not find sushi fish caught no more than 24 hours ago. Therefore, all fish must go through quick freezing, so it can be safely used for health in raw form. The only question is that this fish has not been consistently unfreezing and re-freezing. One indicator of such treatment with a fish - its bundle.
• nori seaweed - is black, is green. They differ by thickness.
• Rice vinegar
• Algae konbu
• Soy Sauce

Some of these ingredients are optional. It all depends on what you are going to cook - sashimi, nigiri, rolls, and with what.

Now you can begin preparations.

We need to start not with the rice, and from the filling station for him. It is better to cook at once the volume of 1 liter. It will be easier to correctly adjust the ratio. For 1 liter of rice vinegar - 600 g sugar, 40 g of salt and 30 g combo. Vinegar, sugar and salt on low heat bring to boil and dissolve sugar and salt. Remove from the heat, pour in a bowl, where the gas station and will be stored, and added to the combo.
Filling is added to the rice at the rate of 160 g per 1 kg of rice.
In fact, with the amount of sugar and salt, you can experiment a bit, if you prefer a sweet or salty taste.

Preparation of rice. Of course, rice simplify your life. But do not delay the preparation of land prior to its acquisition. Home - proportions. But first figure rinse. Irrigate be good, but cautiously - if overdone, the grain crumble, and the result is a mess. After washing the rice better than dry. Then fill it with water at a ratio of 1:1,2 and put on a little fire, putting a piece combo. Once the water starts to boil, combo pulls out and continue to cook rice on low heat until boiling water. Then we remove the pan from the heat and give the rice "go" for 10 more minutes.
Then we shift the rice in a bowl and mix with vinegar dressing at the rate of 160 g filling per 500 g of dry rice.
Generally, the proportions are so important in this case, it is best, especially at the stage of learning to use the kitchen scales.
Figure bit cool and a warm rice make sushi.

Nigiri. The classic version - 20 g rice 15 g of fish. Instead of fish you can use boiled octopus, shrimp, scrambled eggs, scallops. Fish - salmon, red tuna, smoked salmon, grilled eel, sea bass.

Rolly. For the maki rolls ("poppies" in Japanese means "twisting, folding"), there are also proportions - 80 g + 30 g of rice filler. As a filler, you can use fish, individually or in combination with cucumber, avocado, omelet, lettuce. For a roll except those ingredients are essential nori, cut in half along discriminated on their lines. Nori is used only dry. Do not be afraid to break during the folding. They quickly become wet from the wet rice, so they are easy to twist. Half a sheet of nori is placed on the Macy's rough side up. In her laid out 80 grams of rice is evenly distributed yet as to the top edge about 1 cm was free. In the center is spread stuffing. Macy's edge wrapped inside and nori with him are folded in such a way that left free edge of the nori could wrap on roll. Then roll need repairs on the edges, so as not to fall out rice, and put down at the junction for some time.

Rolls cut into 6-8 equal parts. The knife should be sharp and soaked in water or vinegar, so as not to spoil the rolls at the final stage of their preparation.