Sushi And Maki

• 1 5/8 cups rice bomba, or any short rice
• rice vinegar
• salt
• carrot
• cucumber
• avocado
• tuna
• cooked shrimp
• nori algae sheets

1. Start by washing the rice in order to loosen the starch and prevent it from clumping when it is cooked. Place in a strainer and wash it with cold water.
2. Cook and let it cool for 10 minutes.
3. Once it is cool, add a drizzle of rice vinegar and some salt. Set aside.
4. Julienne the vegetables and cut the fish into strips.
5. Line a bamboo mat with plastic wrap. Place the algae on top of the covered mat. Wet your hands and place a thin layer of rice on top of the algae, covering about 3/4 of the algae.
6. Add the vegetables and the fish in a row at the center.
7. Roll the sushi with the help of the mat. To close the roll, moisten the algae where there is no rice and press down.
8. Wet the blade of a knife and cut the roll into 2 centimeter thick slices.
9. Let it cool for a bit and serve with soy sauce and wasabi.
10. Take some rice in your wet hands and make a ball. Place a piece of tuna, salmon or a butterflied shrimp on top and serve.

rice bomba, rice vinegar, salt, carrot, cucumber, avocado, tuna, shrimp, algae sheets

Taken from www.yummly.com/recipe/Sushi-and-Maki-627182 (may not work)