Maki-zushi

For preparing Maki-zushi you need the bamboo mat, the chopping board and a sharp knife. The ingredients are rice, stuffing, seaweed and Wasabi.

First roast the seaweed sheets from one side and afterwards cut it into half. Cut the ingredients for the stuffing in strips. Now you can form the Maki-zushi:

	Lay the bamboo mat in front of you on the chopping board. Place half of a seaweed sheet onto it, shining side down. The edge of the sheet should end with the edge of the bamboo mat on your side.
	Moisture your hands sufficiently with the mixture of vinegar and water. Take some rice and put it evenly on the seaweed sheet, about half a centimeter in height. Leave a margin of one centimeter in front and at the back.
	Spread Wasabi across the middle of the rice. Put the ingredients for the stuffing across the rice, too.
	To form the roll, hold the mat at your side with both hands. Fix with your thumb and index finger the right and left corner of the seaweed. Roll the mat away from you with even pressure.
	Now compress the roll - still with the mat - firmly with both hands. Fix the ends.

Cut the finished roll with a sharp knife into six or eight equal parts. Therefore cut the roll in half, put the halves side by side and cut them again two or three times.

Tip For cutting the Maki-zushi I advise you to dip the knife into a mixture of vinegar and cold water before each cut.

Arrange the Maki-zushi on front side, having the smooth side at the top.

Ura-Maki

This special kind of Maki-zushi is formed like this that the rice sticks outside the seaweed sheet. Therefore spread the rice like described over the seaweed sheet. Then turn the covered seaweed sheet upside down. It is necessary to protect the bamboo mat against the sticky rice by using a cling film. After stuffing and rolling you can carefully remove the cling film.