2 glasses of sushi rice
3 glasses of water
4 sheets of nori seaweed
3 tablespoons of rice vinegar
1 tablespoon of sugar and another of salt (this dressing for rice can vary in quantity according to taste)
gari (pickled ginger or gari)
omelette or fillings of your choice
Wash the rice (up to six times) to remove the starch, in a colander under running water until it comes out clean. Then put it with the water to cook and when it begins to boil cover the container and reduce the heat. Cook for 15 minutes without uncovering at any time and then let it rest for five minutes.
Transfer the rice to a wooden tray, if possible, and water it with the hot vinegar mixed with the sugar and salt. Mix well and chill the rice by the window or by fanning and stirring occasionally.
Prepare the sushi filling by cutting it into sticks.
Once the rice has cooled and the filling is prepared, place the mat that will help you roll the sushi, known as makisu, on the work surface, a bowl with water and all the ingredients you are going to use.
Place the nori seaweed on the mat, with the brightest part facing down, wet your hands in the bowl, take a handful of rice and distribute it from one side of the seaweed, spreading it until it occupies almost half, making a thin layer of rice. Then arrange the filling and, if you wish, a little wasabi, although it may be preferable for each guest to add whatever they want afterward.
Carefully roll up the seaweed accompanying it with the mat that will help you press the ingredients well. If the seaweed comes off at the end, lightly wet your fingers and run them over that area.
Repeat the same operation with the rest of the ingredients and then cut the maki sushi. Remember to wet the blade of the knife before each cut so that it does not stick.