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1. Set down the Makisu. |
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2. On top of the Makisu, place a sheet of nori toward you. nori is sold in packages of square sheets - to make sushi you use half sheets such as the one pictured to the left. Larger rolls can be made with a full sheet (dragon roll, rainbow rolls etc.) |
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3. Put some Shari on top of nori. The amount of Shari you use should be about the same used to make three pieces of Maki-zushi. Shari is sushi rice (short grained rice with a vinegar mixture added to it while hot and mixed lightly until cool - ratios are ½ cup rice wine vinegar, 4 tbsp sugar, 1 tsp salt mixture on top of 5 cups cooked rice). |
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4. Spread the Shari from left to right. |
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5. Leave about an inch of space on the bottom and the top of nori without any Shari . |
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6. Place a long, thin strip of Neta (sushi topping) on top of the Shari . Spread some Wasabi as well. Neta can be any of a wide assortment of ingredients - from raw fish, to cucumber to more western ingredients such as cream cheese and lox. |
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7. Slowly lift the Makisu in order to roll it while keeping nori steady. |
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8. Make sure both left and right sides are even. |
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9. Roll it up forward. |
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10. Place both index fingers on the sides of Makisu and shape the maki-zushi into a square, or triangle, or leave it as a circular roll. |
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11. Cut the maki-zushi in half with a very sharp knife. Wet knife with cold water / vinegar mixture so it does not stick. Ideally a Japanese knife would be best for this, as it is only sharpened on one side and does not drag across items it cuts. |
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12. Place them together and cut them into 6 pieces. |
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13. Done. |
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