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Sushi rolls

Basic ingredients for sushi:

• Nori dried seaweed

• Sushi Rice

• Sushi Vinegar

• Wasabi paste

• Ginger pickles

• Roasted sesame white / green / black

• Bamboo mat

• Soy sauce with less salt

Instructions for the rice:

For 500g of rice, you will need 600 ml water & 10 tbsp sushi seasoning. For every 100g, you need 120ml / water. If you have a rice cooker, the correct ratio is 1: 1 and it will be ready in 10 minutes.

1. Rinse the rice with cold water 2-3 times.

2. Put the ratio of water and rice in the pot until the water boils and then lower the temperature in half.

3. Simmer for 15 minutes (Do not open the lid at all)

4. Remove the pan from the heat and let the rice stand and steam for another 15 minutes, without opening the lid.

5. Then add sushi seasoning on the hot rice and let it cool.

Ingredients of your choice:


• Cucumber • Avocado • Chives • Carrot • Avocado


• Tuna • Surimi crab • Roasted eel • Tempura shrimp • Boiled shrimp • Sliced ​​octopus • Swallow fish eggs • Squid

Instructions for the composition:

1. Wrap the sushi mat with a transparent film for hygiene reasons.

2. Place a nori on the sushi mat and using your hands (wet) add a layer of rice to cover its entire surface, leaving a gap of 1 cm on the upper side.

3. Organize your ingredients: cut into small elongated pieces, fish, vegetables and let your imagination run wild. You can put salmon with avocado, cream cheese with cucumber and avocado, shrimp tempura with sriracha mayo and avocado, plain fish or plain vegetables with sauce.

5. With the help of the bamboo mat, wrap a tight roll. Before you close it, at the uncovered end of the nori, add some water, so it will remain closed.

6. Wet a very sharp knife and cut into 6-8 pieces!

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