Ingredients for 6 diners

For the rice:

• 200 g Japanese or round grain rice

• 15 g of Fino wine or sake

• 4 tablespoons of rice vinegar or Sherry Vinegar al Muscatel

• 1 spoon of sugar

• 1/2 spoon of salt

• 1 fan

• For the maki:

• 200 g of salmon loin in one piece

• 1 cucumber or 2 avocados

• 3 sheets of yaki-nori seaweed cut in half

• Soy sauce

• wasabi

• 1 sushi mat

ELABORATION

Rice:

Put the rice in a bowl with cold water, rinse vigorously with your fingers and drain. Repeat this operation three consecutive times. Leave the rice in cold water and repeat the rinses and drains every 10 minutes for an hour.

Prepare the vinegar for the rice by heating over a low heat and dissolving the sugar and salt in it. Set aside and let cool. Cook the rice in a saucepan with enough water and add the Fino wine or sake. When the rice is tender, drain and spread it out on a smooth surface. Immediately pour the previous vinegar preparation spreading it over the rice. Move the rice with a spatula so that it absorbs the vinegar equally and at the same time fan the rice to cool it. When the rice has absorbed the vinegar, reserve in a bowl covered with a damp cotton cloth. Let cool. Do not put it in the refrigerator.

Cut the salmon loin into long strips 1 cm thick. Cut the cucumber or avocado also into long strips of the same thickness.

When the rice is at hand temperature, spread out the sushi mat and on it a sheet of yaki-nori seaweed, shiny side down. Separate the rice into 6 portions, one for each roll. Spread a portion of rice over the seaweed and distribute it by pressing with the fingertips, leaving a centimeter free of rice on the upper and lower edge of the seaweed. At this time you can put a few points of wasabi distributed over the rice. Arrange one or two strips of salmon and a strip of cucumber or avocado on the rice.