SUSHI RICE

• Start by washing the rice thoroughly until the water comes out transparent.
• Put it in a thick-bottomed pan with a heavy lid, the same measure of water and rice.
• Cook it for 35mins, 10min of fire strong, 10min of low fire and 15min with the fire turned off.
• Mix the rice vinegar salt and sugar.
• Mix with the rice and let it cool down.
• Cut part of the salmon into strips of the same size as the nori seaweed and the remainder into thin
• slices that we’ll put around the roll after it’s done.
• In boiling water, blanch the asparagus for 3min and refresh them in ice water to stop the cooking
• process.
• Cut the Granny Smith apple into small strips, if done in advance, place them in water with lemon in
• order to prevent oxidation.
• Cut the cucumber into small strips
• Place the rice on the Nori seaweed
• Place the other ingredients
• Wrap
• Cut
• Place the slices of salmon previously put aside around the rolls, salmon ROE and Shiso sprouts on
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