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a) Rinse ½ cup of rice thoroughly in cold water until water is clear and strain well.
b) Boil ½ cup of water.
c) Add the rice. Cover and cook at very low heat between 15 and 18 minutes, or until water is absorbed.
d) Remove from the heat and mix delicately. Cover and set aside for about 15 minutes.
e) Mix the rice vinegar for sushi rice in the cooked rice and set aside.
*Make sure to adapt the pressure when your hands are at the strawberry to prevent from crushing them. Strawberries are fragile. Keep rolling until the roll is completely closed.
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