Soak the rice in warm water for half an hour.
Then wash thoroughly until the starch is gone and cook with 1 glass of hot water on an open fire for half a minute on the lowest stove, then on a low fire until the water is completely absorbed.
When the rice is cooked, mix it and cover it with a napkin and let it rest for 15 minutes.
Then put it in a glass bowl and mix it and let it cool well.
Heat 50 milliliters of rice vinegar in a small pot until the salt and sugar dissolve, add it immediately to the rice, let it mix homogeneously with the rice for 1-2 minutes and let it cool by stirring occasionally.
Finely chop avocado, carrot and cucumber like toothpicks. Fill a bowl with water and keep it ready.
Open it over a wicker serving with the shiny part of the nori leaf facing us.
The cooled rice is divided into 3 parts, added to each nori leaf with a 3-in-1 layer of rice, moisten the fingertips with water and spread evenly over the place of the rice leaf.
Add avocados, carrots, and cucumbers to one side of the leaf.
Add the pickled salmon on it and gradually roll it into a roll with a straw serving.
Dip the blade in water and cut the hanging pieces from both ends of the roll. Slice according to preference and use soy sauce.
EN İYİ SEÇERSEN SEVİNİRİM
