For preparing Maki-zushi you need the
the chopping board
and a sharp knife.
The ingredients are rice,
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.
For cutting the Maki-zushi I advise you to dip
the knife into a mixture of vinegar and cold water before
Arrange the Maki-zushi on front side, having
the smooth side at the top.
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.