Makizushi Recipe

Instructions

1. Over a gas flame or in a 400 degrees F oven, toast the nori sheets for about 5 minutes until pliable.

Hosomaki Rolls (Thin rolls with 1 ingredient):

1. Using kitchen shears or with a sharp knife on a cutting board, split the nori sheets evenly in ½, cutting across the vertical lines that run along with it.

2. Lay 1 nori sheet on a bamboo mat lined up 1-inch away from the closest edge. Keep the shiny side of the nori facing down and the indentations running vertically.

3. Moisten hands with water and gently spread about 1 cup of sumeshi evenly along with the nori sheet, taking care not to compact the rice, and leaving a ½-inch border along the top and bottom of the nori sheet. Place the chosen filling along with the lower third of the nori. Do not overstuff.

Futomaki Rolls (Larger rolls with 2 or more ingredients):

1. Lay 1 full nori sheet on a bamboo mat lined up 1-inch away from the closest edge. Keep the shiny side of the nori facing down and the indentations running vertically.

2. Moisten hands with water and gently spread about 2 cups of sumeshi evenly along with the nori sheet, taking care not to compact the rice, and leaving a 2-inch border along with the top edge. Place the chosen filings along with the lower third of the nori. Do not overstuff

To Roll Up the Makizushi:

1. Slip thumbs underneath the edge of the bamboo matt that's closest. Use thumbs to lift the mat and flip the edge of the nori and rice over the filling, using the remaining fingers to press the filling toward.

2. Pull the mat foward, rolling the nori and rice around the filling. Dip a finger in water and run along the top exposed edge of the nori. Continue rolling to seal. Pull the matt over the roll and press gently to compress the roll.

3. With a sharp knife, cut the roll in half crosswise, lay the 2 ½ next to each other, and slice into 6 even pieces. Allow the roll to rest for about 2 minutes before serving with soy, wasabi, and ginger, if desired.