Maki Sushi Recipe

Ingredients: Rice Ingredients:
3 cups sushi rice (which I use Nishiki brand) 3.5 cup water 1 / 3 cup special sushi vinegar / vinegar mixture for sushi (I use a brand Mitsukan) 2 tablespoons granulated sugar 1 teaspoon salt
Material contents:
- King Prawn cooked (which is cooked large shrimp) - Smoked Salmon - Vegetables all cut into strips 1.5 cm thick: Red peppers, remove seeds Carrots, remove the hard part Cucumber seeds removed Avocado
Complement:
Soy Sauce for Sushi and Sashimi (Kikkoman) Wasabi and pickled Ginger Nori / Dried Seaweed
How to Make 

• Prepare the sushi mat rollers (roll mats), take 1 sheet of seaweed. Put the rough at the top (to the inside of the sushi)

• Take enough rice on seaweed, the seaweed flatten until the wide, flattened using your thumbs, while occasionally hand at dipping into the water to prevent sticking.

• If the rice has the same rating over the seaweed, stacking its contents, depending on taste any kind of reply would in the insert, the position of vegetable / fish is elongated (horizontal direction from the bottom of where we stand)

• Roll a one-time together with the mat, while the occasional hand index finger after finish the rice and the content so it can fit into the seaweed

•   Roll on to the inside, but mat only to pressure, the top of the mat should not come rolled in

• If the entire roll of seaweed such as rice cake was formed, the new mat is made as 9. rollers to press the roll sushi

• Trim the ends by cutting the part and not flat, then cut into 2cm thick kira2