Maki or sushi roll is one of the best known sushi and also one of the easiest to prepare. Perfect for beginners and pro-s alike!
What You Need:
Toasted yaki-nori (seaweed) [Available readily toasted in 10 or 20 sheet packages]
Tezu (Bowl filled with cold water, 1 tablespoon rice vinegar added)
Sushi rice (See here)
As for the fillings, it is really up to your creativity ;) Some of the more commonly used though are:
- Sashimi tuna/salmon, cut into 1cm-thick strips
- Unagi (Grilled eel), cut into 1cm-thick strips
- Crab sticks, cooked
- Japanese cucumber, halved and cut into thin, long strips
- Kanpyo (Dried gourd) [available at Gama supermarket]
- Tuna flakes [e.g Ayam Brand Tuna Mayonnaise]
What To Do:
- Fold one sheet of seaweed in half, parallel with the lines marked on the rough side of the seaweed. Cut along fold. Place a half sheet seaweed, shiny side down, across bamboo mat, with the edge of the seaweed about 2cm away from the edge of the bamboo mat closer to you.
- Moisten fingers in bowl of vinegared water to prevent the rice roll from sticking to fingers. Spread rice onto seaweed with your fingers, leaving a 2cm space at the top of the seaweed sheet.
- Using fingers, swipe a dab of wasabi across center of rice, flattening it out evenly. This step is optional if you are not really a fan of wasabi. I would recommend a dab of wasabi if you are using sashimi tuna/salmon.
- Place desired ingredient, end to end, in a row across the centre of the rice.
- Starting with the edge closest to you, pick up the mat, holding it with the thumb and index fingers of both hands. Use remaining fingers to hold filling in place as you roll mat away from you. Roll forward, pressing gently but tightly so that the empty 2cm strip seals the sushi roll.
- Unroll mat and remove sushi roll. Using a moist, very sharp knife, cut the roll in half. Slice through both rolls together twice, giving a total of 6 bite-sized pieces.
- Repeat with other ingredients. Serve with soy sauce and wasabi.
There you go; Sushi Rolls! ^_^