For ➋ 250 g sushi rice
33 cl water
3 tbs sushi vinegar
2 tbs sugar or mirin
½ ts salt
150 g sliced salmon sashimi
Rinse the rice 3-4 times. Drain.
Add the water, cover and bring to boil. Cook covered for 10 m.
Close the fire and let the covered rice rest for 20 m.
If wanted, mix the vinegar, sugar or mirin and the salt to the cold rice.
Rub salmon lightly with rice vinegar and mirin (salt or light soy sauce optional)
Cover with sliced salmon.
Serve.
* Serve with fennel salad if wanted.
