Sushi recipes – uramaki and futomaki

Preparation instructions for sushi rice:

Wash 250gr of sushi rice thoroughly for 2-3 minutes until water becomes clear, and drain for at least 30 minutes. 250gr of dry rice should be enough for 4 rolls of futomaki or 5 rolls of uramaki, with 6-8 sushi pieces per roll.
Mix 4 tablespoons of rice vinegar, 2 teaspoons of sugar and 1 teaspoon of salt in a small pan. Bring the mix to a boil until salt and sugar are dissolved, and set the pan with the dressing aside.
Put the drained rice in a large pan with 300ml water (250gr of rice multiplied by 1.2). Put the pan on high heat, stir the rice until the water starts boiling, and let it boil for 2 more minutes. Then, lower the heat to the minimum and cover the pan with a lid. Stop stirring and cook for another 5-6 minutes. Switch off fire and let the rice stay in the pan for 15 minutes with a lid closed. Then, remove the lid, mix well, and leave the rice in the pan to cool down.
Put the rice in a large bowl. Add the dressing and mix well with a wooden spoon (a metal spoon might damage the rice and react with the vinegar).