Syake Sushi

For Syake sushi recipe, sumeshi must be made first. Rinse the rice thoroughly in cold water, changing the water until it becomes clear, then put the rice in a colander and set aside for an hour.

After the time has elapsed, transfer the rice to a deep saucepan, pour in water, add kombu seaweed on top, cover and put on medium heat. When the water boils, remove the seaweed, reduce the heat to a minimum and cook the rice at a low boil for 10-13 minutes, it's time for it to absorb all the liquid.

When you hear a slight crackle, remove the pan from the heat and let the rice stand without opening the lid for 10-15 minutes. In a separate bowl, mix vinegar, salt and sugar.

Transfer the sushi rice to a moist, preferably wooden bowl, pour over the vinegar mixture and mix with the rice with a wooden spatula, turning the sushi rice over, but do not mix.

Shape warm rice into small balls. Salmon cut into thin slices. Lay the salmon slices on the formed rice and lightly press the sides against the rice. Sake sushi is ready. Put ready sushi on a serving plate and serve with soy sauce, wasabi or pickled ginger.