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.:Maki
Ingredients
· Sushi rice (previously prepared)
· Fish/vegetables (this may consist of either raw/smoked salmon, tuna, etc or
perhaps cucumber or avocado)
· Sheets of nori (red algae seaweed paper)
· You must also have a makisu or sushi roller (bamboo sticks strung together with
string)
Instructions
1. Take the roller and place it on top of a cutting board and place a sheet of nori
on top of that. Depending on your preference for the size of the roll, you may vary the
amount of rice you place on the nori. Personally, I put a row of rice on either end
measuring about .6 cm in height.
2. I then place the primary ingredients in a row in the middle. Then, slowly use the
roller to push the nori against itself (rolling it up), using your thumbs. Be careful when
you reach the row of ingredients, making sure that it goes underneath the roll rather
than being just pushed along.
3. When you reach the end of the nori sheet, use the roller to compact the roll a
little, making sure the rice is making it all stick together.
4. Then remove the maki from the sushi roller, and slice it in half. Then slice each
of these halves into thirds. You now have a roll of maki!
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