Ingredients

Description

Salt fillet pieces on both sides and place in the refrigerator for an hour. Then rinse with cold water and put it in rice vinegar for ten minutes — until fish is opaque. Pour vinegar and again a couple of hours in the refrigerator, remove fillets. Thoroughly rinse the rice, drain and leave to dry for half an hour. Then pour into a saucepan, cover with water, cover and bring to a boil, cook over high heat for 2 minutes. Reduce heat to low and cook for another 8 minutes. Remove from heat, remove the lid, cover the pan clean gauze, return the cover and let the rice stand for 10 minutes so. At this time, in another saucepan, mix the sugar and 2 teaspoons salt 2 tablespoons rice vinegar and place briefly in the fire to the salt and sugar dissolve. Cool. Pour this rice vinegar and leave to cool thoroughly. Spread on bottom of the box for sushi plastic wrap. Arrange the fillets on it sandpaper down, lay on top of rice, cover primnogo. Gently turn the box, remove the foil, cut sushi with a sharp knife into 12 slices, rinsing the blade rice vinegar. Serve with wasabi.

Translated by site: wday.ru