Flipper Rice for Sushi

This is flipper rice specially selected for making sushi.

Sushi Making Recipe:

• 125g of sushi rice
• 2 sheets of nori seaweed
• 1/2 cucumber or 1 carrot
• 2 teaspoons umeboshi puree
• 2 teaspoons of rice vinegar
• 2 teaspoons mirin
• Wasabi powder

Rinse the rice in a bowl of cold water, repeating the process 2 or 3 times, until the water runs clear. Drain the rice and let it drain for 1/2 hour. Place the rice in a saucepan with 170ml of cold water. Bring to a boil and reduce the heat. Stir and cook for another 10 minutes, then turn off the heat and let it rest for another 10 minutes.
Prepare the sushi sauce by thoroughly mixing the rice vinegar with the mirin. Pour the cooked rice into a bowl, add the sauce, and stir gently with a wooden spoon. Let it cool.
Toast the nori sheets over a flame and cut them in half. Lay half a sheet on the mat, arrange 1/4 of the rice on top, and leave a 3-centimeter margin on the long outer edge. Use your fingers to create a channel in the rice along the length of the sheet and spread the umeboshi puree over it.
Arrange the vegetables and begin rolling them up, holding them in place with your fingers. Roll them up completely and shape them well.
Unroll the mat and cut the roll into 6 pieces with a sharp knife. Repeat with the remaining sheets.
In a small bowl, prepare the wasabi sauce with a little water. Arrange on a large flat plate: 6 rolls, the wasabi sauce, the ginger salad greens, and a small bowl with the soy sauce.