Maki Sushi

The famous sushi rolls (maki sushi), probably the best known product of the Japanese cuisine, are, in fact, one of the many existing varieties of sushi.

Ingredients
500g Riso Scotti Bob cu Bob Round Grain Rice
3 tablespoons of rice vinegar
1 ½ tablespoon of sugar
1 tablespoon of salt
6-8 nori seaweed
100 g smoked salmon fillet, finely sliced
50 g small shrimp, boiled
Fine chives leaves, or green onion
1 mango, peeled and finely sliced
Wasabi, as much as you prefer
Pickled ginger slices, for serving
Soy sauce, for serving
1-2 teaspoons of red caviar, for garnishing

Instructions
Wash the rice several times, until you have eliminated all the starch (until the water is clean). Soak in cold water for 30 minutes. Put it in a pan with 570 ml water, on high heat. Bring to boil and cook for 5 minutes.
Lower the heat, cover the pan and leave the rice boil for 10 minutes, at low temperature. Remove the pan and let the cover on for another 15 minutes. Remove the cover and fluff up with a fork, or a wooden spatula. Pour the rice on a large plate and flatten it to create an even layer.
Combine the rice vinegar with the sugar and salt, in a small pan, at low heat. Stir continuously, until the solid parts dilute. The mixture has to be worm, in order for the temperature to help the melting process. Pour the liquid on top of the rice and stir well.
Air the rice with a fan for 2-3 minutes. Cover the plate with a moist towel and leave the rice cool for 5 minutes. This rice can be kept only one day; it is suitable for any type of sushi.
Lay a nori leave on a bamboo carpet. Cover with an equal layer of rice, approximately 2/3 or ¾ of its length. Pour some wasabi, on the middle of the rice layer, crosswise the nori leave. Aside the wasabi paste, arrange, to your will, salmon slices, mango, shrimp and some chives leaves.
Roll the nori leave with the help of the bamboo carpet. Obtain a well braced roll.
With the help of a wide and sharp knife, wetted in cold water, cut the roll in 3-4 cm long pieces. Wash the blade of the knife after every cut. Repeat the operation with all the nori leaves, until you have finished the ingredients. Serve the sushi rolls with soy sauce and wasabi. The tastes are strong, that is why, after every piece of sushi eaten, especially if the next one has a different filling, clean your mouth with a ginger piece.
You can find nori seaweed, wasabi, soy sauce, pickled ginger and bamboo carpet in supermarkets.

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