Sushi

Method

1. Cook the sushi rice as per the instructions from Obento, once the rice is cooked cool the rice cool down. Once it’s cooled mix the tsp rice vinegar, 1/2 tsp caster sugar, pinch of salt. Mix the rice with wooden spoon.
2. Open the sushi maker, keep 1/2 the rice on one half of the sushi maker, and fill similar about on other half. Put thr stuffing. Like carrot/ chicken/ fish. Basically lay these items in the grooves
3. Clip the latches shut. Fit the end cap by linining up the marks and make sure it is secure by twisting to lock into place. Twist the end cap of the sushi maker remove the cap. Put it on flat surface. Place the nori sheets glossy side face down with the longest edge closer to you. Take the Sushezi in one hand.Push the plunger right through. Position nrelu formed rice roll on to the nori sheet. Allow nori sheet to softer for 15 mins before slicing the sushi.