Maki Sushi Rolls

Directions

1. Choose the filling of your choice e. g. salmon, avocado, carrots, etc There is traditionally only one ingredient in a maki.

2. Of your chosen filling cut this thinly so you have enough to cover the centre of your sushi. Set the freshly cut pieces aside ready for assembly.

3. Cut the seaweed in two equal halves width ways and place one half on the bamboo mat shiny side down.

4. Take the cooked sushi rice and gently spread it over the nori sheet with lightly oiled hands (to prevent the rice from sticking to your hands). The rice should be around around 0.5cm thick. Leave a 1 inch gap at the top of the seaweed without any rice.

5. Place your filling evenly across the width of your seaweed and rice. Less is more so be careful not to overfill. Roll a tester if needed to ensure you get the right level of rice.

6. Gently pick up the bamboo mat on the side closest to you and start to roll away from you. The lip of of seaweed with no rice should stick to the roll and seal the end.

7. Repeat the process with the second half of your nori sheet. Serve and enjoy!