To a dozen:
100g round rice
15 cl 5 cl water
15 cl 5 cl water
2 tablespoons vinegar tablespoons sugar
3 / 4 sheets nori
Filling choices: shrimp, avocado, cucumber, etc..
Mix sugar and vinegar. Add water and rice that has been rinsed several times to remove the maximum starch. Cook the rice about 15-20 minutes. Once warm, spread on the nori, leaving at least 1 cm margin around the edge. Roll tightly. Chop and set aside an hour in the fridge.
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