p.3 – The Suship.4 – The Ingredientsp.5 – The Equipmentp.6 – How to Make Sushi Ricep.7 – How to Construct the Rollp.8 – The Finished Productp.9 - Glossary of Sushi Termsp.10 – End Credits

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Maki Sushi is a roll of fish/vegetable with rice wrapped in nori (seaweed). There are 2 variations of maki sushi both following the same structure as mentioned above the only difference is the size and quantity of filling. They are:

Futomaki - “ Fat Maki” is the bigger of the 2 variations usually made up of 2 or more fillings.

Hosomaki - “Thin Maki” is the smaller of the 2 and is made up of a single filling which can be fish or a vegetable stick.

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The Ingredients

Nori – one sheet can make about 3 maki sushi rolls depending on how big you wish to make them. Click on Nori to go to the Glossary of Sushi Terms to learn about Nori.

Sushi Rice – Click here on how to make sushi rice

Vegetable sticks or fish of your choice

And that's it! Simple Sushi!

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The Equipment

The sushi rolling mat(The Makisu)

Click here to go to the Glossary of Sushi Terms to learn about the makisu.

A sharp knife

Adults please supervise/do not allow children with sharp utensils

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How to Construct the Roll Click me

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Feel both side of the nori. You need to have the rough side facing up on your makisu.

Keep your hands wet because sushi rice (Click here to learn how to make Sushi Rice) is sticky but when you work with the nori sheet you have to keep your hands as dry as you can. Then make a ball of rice (about a handful). Keep a bowl of water and dry towel in your rolling zone.

Put the rice ball gently in the middle of the nori sheet and start spreading it equally on the nori. This should create a layer of rice that covers the sheet completely except about 2cm of the top and bottom. These are going to be needed “rice free” in order to close to sushi roll appropriately.

Place a small slice of fish on the edge of the nori, or with a long pre-cut vegetable (pepper, carrot, cucumber, asparagus e.t.c. You decide!)

Using the closer edge of the rolling mat, wrap the mat over filling making a rectangular shape and tighten it. Roll it forward and keep rolling in the rectangular shape steps. Keep it tight with every roll until you reach the end of the nori.

Use a wet, sharp knife to cut the roll (Adults please supervise children) in to little sushi rolls.

ENJOY!!!

How to Make Sushi Rice:

In 3 easy steps

Wash the rice (1 cup = 3 rolls) with running

water for 1-2 minutes until there is no more starch in the water.

Then, take the rice and place it in a cooking

pot adding water so that there is slightly more

than the rice. Don't put too much water or the

rice will turn out dough – like.

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The rice should be cooked on high heat at first stirring every one to two minutes until the water

boils .Afterwards, lower the heat to minimum and cover the cooking

pot. Stop stirringAfter 6-8 min, check the water

level. If there is no more water and only big grains of rice in the cooking pot, that means the rice is cooked. If not, check back

every minute ensuring that you do not burn the rice at the bottom.

When taking the rice out of the cooking pot follow these points so you do not spoil your nearly ready

sushi rice.

1)Only ever use a wooden spoon when handling your rice as a metal spoon WILL damage it.2)DO NOT scrape the rice from the bottom of the cooking pot as this is the dry and burnt rice that will not taste good. Your rice should come out easily from the cooking pot.

TOP TIP:add rice vinegar to it right after you take it out of the pot so that the taste of your sushi rice

is authentic

The Finished Product

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Eat & Enjoy !

Glossary of Sushi Terms

Nori 海苔 – (also known as Laver) a seaweed having a mildly sweet, salty taste, usually dried, used in Japanese cookery mainly as a wrap for sushi.

Makisu 巻き簾 – In Japanese cooking, a makisu (巻き簾 ) is a mat woven from bamboo and cotton string that is used in food preparation. Makisu are most commonly used to make a kind of rolled sushi called makizushi (巻き寿司 ), but they are also used to shape other soft foods such as omelettes, and to squeeze excess liquid out of food. A makisu is usually 25cm x 25cm, although this may vary. There are two variations, one with thick bamboo strips and the other with thin. Experts consider the thick mat more versatile, while the thin mat is designed specifically for makizushi. These mats come in various sizes.

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Created by Julia Panascia