Maki - Rolled Sushi
To start with, feel your nori sheet. You will find that one side is smooth and the other side is rough. When laying the nori down you should put the smooth side on the rolling mat so the rough side is facing upwards.
Then it is best to wet your hands and then grab about a handful of rice and roll it to a ball. You need to Wet your hands so that the rice won’t stick to your palms. But remember to dry your hands when you work with the nori. So always have a dry towel and bowl of water handy beside your working place.
Put the rice ball on the nori sheet and carefully spread it out so it is even. You want the rice ball to almost cover the entire sheet, leaving a gap at the to end of about 2 centremetrese. This should be left uncovered to properly close your sushi roll.
Then, place one slice of meat by the nori’s edge. Your meat could be fish, chicken or even beef strips. Add about 1 up to 3 “pre-cut” vegetables slices such as cucumber, carrot, asparagus, green onion and the like. Along your rolling mat’s closer edge, close your nori. Make it like a rectangular-shaped hill while tightening it from the upper part.
Move forward by rolling it continuously in rectangular-shaped hill steps. Make sure every move or roll you make is tight until the end portion. Always exert pressure on all 3 sides of your roll, especially along stops. It allows tight rolling.
Cut your roll into small sushi units with a sharp, wet knife.
To speed this process up you can use a Sushi Making Machine. They are great and can make hundreds of maki per hour.
