Fukuro Malaysia

1. Cook the Sushi Rice:
Rinse the rice under cold water until the water runs clear. Cook the rice in a Fukuro non-stick induction pot with 2 cups of water. Once cooked, let it sit for 10 minutes. The even heat distribution of Fukuro cookware ensures perfectly fluffy rice.

2.Season the Rice:
In a small Fukuro non-stick saucepan, heat rice vinegar, sugar, and salt until the sugar dissolves. Gently fold this mixture into the cooked rice using a Fukuro ProSilicone Spatula. Let the rice cool to room temperature.

3. Prepare the Rolling Station:
Place a bamboo sushi mat on a clean surface and cover it with plastic wrap. Lay a sheet of nori (shiny side down) on the mat. Spread a thin layer of rice over the nori, leaving about 1 inch at the top edge.

4. Add the Fillings:
Arrange your chosen fillings (salmon, avocado, cucumber, or crab sticks) horizontally across the rice.

5. Roll the Sushi:
Using the bamboo mat, gently roll the sushi away from you, applying light pressure to form a tight roll. Use Fukuro kitchen tools like silicone tongs for better grip. Seal the edge with a little water.

6. Slice and Serve:
Using a sharp knife (or a Fukuro Kenshi Knife), slice the sushi roll into even pieces. Clean the knife with a damp cloth between cuts to maintain clean slices.

7. Garnish and Enjoy:
Sprinkle sesame seeds over the rolls if desired. Serve with soy sauce, wasabi, and pickled ginger for a complete sushi experience.