How to Roll Your Own Sushi

Maki rolls are probably the most popular among those new to sushi. It is fitting that budding home sushi cooks can easily make these rolls at home. Impress your friends and family at dinner parties with an exquisite array of sushi rolls. The instructions below are for simple maki rolls.

Difficulty:

Easy

Instructions

Things You'll Need

• Makisu (Bamboo Rolling Mat)
• Cutting Board
• Plastic Wrap
• Medium Bowl with Water
• Sharp Knife
• Prepared Sushi Rice
• Nori Seaweed or Soybean paper
• Fresh Sushi Quality Seafood Precut into Strips
• Vegetables Precut into Strips
• Cooked Meat Precut into Strips

1. Cover the bamboo rolling mat, also known as makisu, with plastic wrap to avoid it getting sticky.

2. Place a piece of nori seaweed paper or soybean paper onto the makisu. When you do this make sure the nori piece is lying with the shiny side facing the makisu.

3. Place about1/2 cup of sushi rice on top of the nori. Leave about one inch of the nori uncovered on one of the short sides. Spread the rice evenly throughout the remaining nori so that the rice is about 1/4 inch thick and you are able to see the nori. Do not worry about packing the rice and adjust the rice measurements as necessary.

4. Add fillings. Place the slices onto the rice near the edge opposite of the uncovered nori. Here you can add seafood, vegetables or even cooked meat if you choose. Be creative.

5. Fold the makisu over slowly while tucking the nori's end to start rolling the sushi.

6. Roll away from you, applying firm pressure to make tight rolls. Lessen the pressure to straighten out the roll if needed. Keep lifting the mat as you roll.

7. Use the makisu to squeeze the sushi roll once it is finished rolling. After squeezing it, remove the roll from the makisu and place on a cutting board.

8. Moisten a sharp knife and cut the roll into half. Re-moisten the knife and cut the two halves again so that you have 6-8 pieces, depending on your cut.

Tips & Warnings

• Some people add wasabi sauce to the middle of the nori and some people add the fillings to the uncovered nori section. It is up to you which way works best for you.

• If you plan to spread the rice with your fingers, make sure they are wet first.