Sushi and maki | Black Garlic or Ginger Carving Seasoning

For 4 people :

- 250 g of sushi rice
- 350 g of water
- 10 cl of rice vinegar
- 8 gr per cell
- 10 g of sugar
- 1 tuna fillet
- 1 fillet of salmon
- A bag of nori sheets
- 1/2 cucumber 

1. Rinse the rice and cook over low heat for 12 minutes.
2. Once the rice is cooked, remove it from the heat and add the vinegar and sugar.
3. Leave the rice to cool for 30 minutes in the refrigerator.
4. Slice thin slices of raw fish.
5. Make sticks with the cucumber.

       For the sushi:

1. Moisten your hands and form small sushi between your fingers.
2. Cover with a slice of raw fish.

      For the maki:

1. Lay a sheet of nori on a board.
2. Cover half of the sheet with rice and level
3. In the center of the part with the rice, place the sticks of cucumber or thin slices of raw fish.
4. Roll up the maki, tightening the part covered by the rice.
5. Make thin slices in the tube of maki.
6. Enjoy immediately, accompanied by soy sauce and Black Garlic & Ginger Carving Seasoning.