Ingredients for 6 maki rolls
540ml rice (Japanese rice is ideal, otherwise sushi, or milk rice)
650ml water
80ml rice vinegar (or white wine vinegar)
2 tablespoons sugar and 1.5 teaspoons salt
6 pieces of nori sheets
4 eggs
smoked salmon, cucumber, spinach, cream cheese, avocado, etc. as desired
Preparation:
Wash rice until water remains clear. Put the rice and the indicated amount of water in a pot with a lid and let it soak for about 30 minutes. Turn the heat to medium and bring to a boil. Once boiling, turn the heat to the lowest setting and cook for about 10 minutes. Remove the pot from the heat and let it infuse for about10 minutes. Make sure that the water evaporates properly. The rice should not be watery. If the rice is too watery, cook a little longer.
Mix rice vinegar with sugar and salt and add to the warm rice and let cool down.
Mix the 4 eggs with 2 tsp Shimousa soy sauce and 1 tsp Mikawa Original Mirin and fry over low heat like an omelet, then let cool down.
Cut the cucumbers into oblong sticks, and the avocado into oblong slices.
Place a nori sheet, shiny side down, on a bamboo mat or plastic wrap and spread 1/6 cooked rice (leave 1.5 cm free from one end)
Place smoked salmon, cucumber, egg, cream cheese or other ingredients on the rice.
Now roll up the nori sheet from the coated side to the side with the end left free.
Cut the finished roll into equal pieces and serve with shimousa soy sauce or Kioke Damashii soy sauce.