Boil the long-grain rice with tap water in a saucepan. After 2 min. bubbling boil, turn down the heat to very low and let it swell for 20 min. with the lid closed. Finally, let simmer on the stove for another 10 minutes.
Meanwhile, bring vinegar, sugar and salt to a boil and cool again.
Transfer the finished long-grain rice into a wide baking dish, lay it out and put it in contact with preferably a lot of air, so that the long-grain rice cools down quickly. Drizzle the vinegar solution into it, to do this turn the long grain rice over and mix it up so that all the grains are soaked by the vinegar solution. Always keep the lid closed to prevent the long grain rice from drying out.
The sushi long grain rice can be used to make a variety of appetizers: First, press each tablespoon-sized rice ball into shape. Spread a little wasabi on the surface, then place a piece of precisely cut raw fish fillet (or beef fillet) on top, which must be large enough for the rice ball to disappear underneath.
*Sushi rolls* For this you need algae leaves (nori), which are first roasted in a dry frying pan, and sushi long grain rice. Lay out the seaweed sheets individually on a dish hangl (in style: bamboo mat), cover each 1 cm high with sushi long grain rice (1/3 of the nori work surface must remain free). On top of this come thin strips of cucumber or thin omelet, avocado door