Cut Yaki-Nori (roasted sea weed) in half parallel to the line.
Set the Makisu with shiny side up. Place
the Yaki-Nori on the Makisu with shiny side down.
Wet your hands. Then, take about
100g of sushi rice in your hands.
Make a 1cm of space on the top as you
place the sushi rice on the Yaki-nori.
Use your thumb and index finger starting
on the left side to the right as you straighten the rice carrying
the extra rice to the right.
Use your left hand to push the sushi
rice lightly to the right.
Now, the sushi rice has been
straightened.
Use your right hand to avoid the rice
from falling off from the yaki-nori and use your left hand to
stretch the rice down to the bottom WITHOUT squashing the
rice. Only the right section of the sushi.*
*think of it this way: you divide the
whole into thirds, the right, the middle, and the left.
Next, use both hands to fully spread the
rice without squashing the rice. Middle section only.
This time, use your left hand to avoid
the rice from falling off from the yaki-nori and use your right hand
to spread the rice without squashing the rice.
The left section.
The sushi has been spreaded.
( Not squashed )
Put the Wasabi on the sushi .(Optional)
Cut the ingredients about 9.5cm.
Place two like the picture on the left.
Place them in the middle of the sushi rice.
Roll the
sushi LIGHTLY so the 2 ends of the Yaki-nori meets.
Now we have a mostly wrapped sushi.
Never squeeze it hard during this step.
This is a view of when you are
wrapping.
No need to do this step.
Try to get the ends down.
As you roll, try to form a square shaped sushi.
Do not press too hard!!
It is best to form it lightly!!!
The sushi roll is created.
Cut the sushi in half and then, cut it
into thirds.
Now it has been cut into sixths.
The sushi's ingredient is perfectly in
the middle. Put the "nice looking" Yaki-nori side on the
front.
Please place the sushi just like the
picture on the left.
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