Sushi and Maki Recipe & Black Garlic

Serves 4:

• 250g sushi rice
• 350g water
• 10cl rice vinegar
• 8g salt
• 10g sugar
• 1 tuna fillet
• 1 salmon fillet
• One bag of nori sheets
• 1/2 cucumber
• 1 organic Black Garlic seasoning pencil

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

       For the sushi:

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

      For the maki:

1. Place a nori sheet on a board.
2. Cover half of the sheet with rice and level it out.
3. In the center of the part with the rice, place the cucumber sticks or thin slices of raw fish.
4. Roll the maki, pressing firmly on the part covered with rice.
5. Slice the maki tube into thin pieces.
6. Enjoy immediately, accompanied by soy sauce and Black Garlic and Ginger seasoning pencils.