Pictured Recipe: Teriyaki-Mussel Maki Rolls Get step-by-step instructions for how to roll sushi and maki rolls. To make a maki roll, start with nori and our recipe for healthy Whole-Grain Sushi Rice. Then follow these easy step-by-step instructions. Use whatever fillings you like to complete your homemade sushi rolls. —The EatingWell Test Kitchen Next: Step 1 »Edit ArticleHow to Make a Maki Sushi sushi is good for entertain at parties. In this season of the year, your family or friends are happy to meet together.It is also good to make sushi together in the party. Enjoy making and eating sushi!! Put rice on the nori. Put other stuffs on the rice. Cut it in slice. The inside of the sushi roll have different colors to attract your eyes. you may decorate the sushi face up on a big plate. Sushi is good with soy sauce and wasabi. Tuna or law fish are also suitable for the stuffing. Sushi stuffings are replaceable. you can use carrots, boiled shrimp, cooked meat or anything you like with rice is fine.

Do not make rice part thick. Do not put too much stuffs in one roll. Maki sushi (a cut roll) is actually the hardest of the sushi styles to perfect. how to eat sushi bento boxThere are a few variables to keep in mind; can you buy yo sushi vouchersthe proper proportion of rice to filling, where to place the filling, how far to put the rice, how thick the layer of rice should be and how to roll and cut the finished roll. sushi san francisco fillmore streetIt may take a lot of practice before your maki turn out as they do when made by your itamae. food delivery london sw15

But even if they are not perfect they can still be very satisfying. Follow our simple instructions and you will be on your way to making maki in no time. sushi los angeles wilshire blvdVery often trimmings are used to make maki. food delivery london maryleboneThis reduces waste as well having no effect on the quality of the roll, unless lower quality parts of the fish are used (as is sometimes the case in some sushi restaurants, actually). game magic sushi downloadFeel free to use anything you want in these rolls, I often use my choicest cuts to make nigiri sushi and the rest to make maki. Catalina Offshore Products has the best sushi grade fish and other seafood available, in my opinion. Visit Catalina Offshore Products for almost everything you could ever want.

Start with a full sheet of nori, shiny side down (yes, there is a shiny side) on the bamboo mat and cover with rice about ¼ of an inch or slightly thinner. Be sure to leave anywhere from an inch or two of the far end of the nori sheet free from rice, the size depends on how much filling you intend to put in the roll. Also, be careful to not make the rice layer too thick, a common error that is easy to make. The rice should not be packed down, you just want to gently cover the sheet and if you can see some of the nori through the rice it is a good thing, don’t worry. Place your largest filling down first. Then place the smaller filling(s) (if using multiple) on top and in front of the largest, covering it in the direction you will be rolling. When all your ingredients are in place, life the end of the bamboo mat nearest you and fold it over the ingredients, with a careful rolling motion. While doing this, fold the end of the nori into the roll causing it to ‘close’ and continue to roll the mat applying a light, steady, even pressure.

When you have rolled to the end, press the front and back sides of the roll (the sides closest to you and furthest from you) with the mat to firm up the roll and create a vaguely square tube. Apply a slight amount of pressure and hopefully the roll will seal. Remove the mat and trim any excess nori from the maki with the sharp knife. Cut the roll in half, place the halves next to each other and cut two or three more times to make 6 or 8 pieces, depending your preference and the size of the roll. You have made maki! It is generally not a good idea to prepare a bunch of nori/rice ‘blanks’ with the intention of making two, three, or four rolls at a time. The longer the rice sits on the nori, the more moisture the nori will absorb and then become rubbery and hard to work with. It will become tough to chew as well. A variation on this theme, for more advanced maki makers is to place the rice on the nori, then sprinkle the rice with sesame seeds or tobiko, then flip the roll over to make an inside out roll.

Follow the same subsequent instructions to make an pretty roll with the rice on the outside. It looks different, but tastes pretty much the same. However, when making this style of maki, be careful to not have any extra nori without rice at the end or the roll will not seal properly. For this style you will want to cover the bamboo mat with plastic wrap or the rice will try to incorporate itself into the mat and you can say goodbye to your roll. This style is certainly more advanced and I suggest starting off with hosomaki and trying this only when you are more experienced. Another variation is the thick roll. This is accomplished by placing another half sheet of nori on a sheet to extend it by 50% Using a bit of water or rice moisture to seal), and following the same instructions for the thin roll. This type of maki often has up to six ingredients and can be quite large, so it is often cut into thin (relatively) pieces to fit in your mouth. The fillings should be placed continuing further down the sheet away from you for about two to three inches and rolling can be somewhat more frustrating for a beginner.