Things You'll Need:
- Plastic wrap
- Makisu (bamboo rolling mat)
- Sharp knife
- Cutting board
- Water
- Prepared sushi rice
- Nori seaweed
- Precut vegetables
- Precut fresh sushi quality seafood
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Step 1
Use plastic wrap to cover the bamboo rolling mat, also known as makisu, to keep the mat from getting sticky.
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Step 2
Place a piece of nori, shiny side down, onto the bamboo mat. You can use a whole sheet of nori or cut the sheet vertically and horizontally so that it makes four pieces.
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Step 3
Cover the nori sheet with rice. This should take about 3/4 cup of sushi rice to cover the nori.
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Step 4
Wet your hands. Spread the rice over the nori sheet using your hands. The rice is sticky so keep water handy to re-moisten your hands as needed.
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Step 5
Flip the nori over so that the rice is now facing the bamboo mat and the nori is facing upwards.
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Step 6
Place the fillings on the nori. You can place the fillings on the bottom edge of or 2/3 the way down the nori. The bottom and top edges are the longer sides of the nori sheet.
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Step 7
Roll the sushi. Use the rolling mat at the end nearest to you. Roll away from you while applying pressure. If the plastic wrap is only on one side of the bamboo mat, make sure to peel it as you go so it is on the outside of your roll and not inside of it.
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Step 8
Decorate the outside of the roll with ingredients such as sesame seeds, tobiko, masago or other ingredients to add color and flavor to the outside of the roll. Peel the plastic wrap way from the roll to add the ingredients. Add vegetables or thin strips of fish if you wish to the top of the roll at this time. Remember to squeeze the roll again so these items stay as toppings on your roll.
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Step 9
Moisten a sharp knife and cut the roll into half and then once more until you have 6 or 8 pieces. Remoisten the knife as you cut.
