Recipes

Ingredients

• 300 g sushi rice
• sushi rice vinegar 
• 4 nori sheets
• 25 g raw tuna
• 1 cucumber
• roasted sesame seeds
• chili powder
• 5 gamba's
• mayonaise
• tobiko 
• coriander
• avocado
• 30 g salmon
• 1 mango
• 2 tbsp chives
• 100 g wakame

Material:

• Bamboo sushi mat

Preparation

1. Place about 2 cups of sushi rice in a rice cooker and then rinse the rice repeatedly until the rice water is not cloudy. Then fill the rice pot with new water (how much water depends on the amount of rice of the cooker and the same goes for how long to cook it. The instructions are usually in the box.
2. Wash the veggies and place them on a cutting board and cut the cucumber in half (long wise) and then cut them into long skinny strips. Repeat on the avocado and mango.
3. Cut the fish into little strips and make sure they are pretty even in length.
4. Take a bowl and pour in about two tablespoons of rice wine vinegar. You can add more or less depends on your taste buds and how separated you want your grains or rice. 
5. Place the nori sheet on a bamboo mat and then spread rice onto the seaweed. Place the veggies and the fish on the rice, it's time to roll!

Now it's time to make sushi!
Spicy tuna roll, Mango zalm handroll, Handroll met gamba's, Vega wakame hand roll

1 Spicy tuna roll: 1/2 nori sheet, sushi rice  25 g raw tune  cucumber, avocado, roasted sesame seeds, chili powder
2 Salmon hand rolls: 1/2 nori sheet, sushi rice, 30g salmon, cucumber, avocado, mango, chives
2 Gamba hand rolls: 1/2 nori sheet, sushi rice, 5 cooked gamba's  mayonaise, tobiko, coriander, avocado, cucumber 

Dinner