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Cut Yaki-Nori (roasted sea weed) in half parallel to the line. |
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Set the Makisu with shiny side up. Place
the yaki-Nori on the Makisu with shiny side down. |
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Makisu is wrapped with plastic film. |
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Wet your hands. Then, take about
120g of sushi rice in your hands. |
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Put the sushi rice on the top of the
yaki-nori . (Unlike regular sushi rolls, you don't put any
space on the top.)
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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. |
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Use your left hand to push the sushi
rice lightly to the right. |
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Now, the sushi rice has been
straightened. |
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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 left, the middle, and the right. |
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Next, use both hands to fully spread the
rice without squashing the rice. Middle section only. |
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This time, use your right hand to spread
the rice without squashing the rice. The left section. |
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The sushi has been spreaded.
( Not squashed ) |
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Put the Roasted sesame seed on the
sushi.
(Tobiko or Masago are optional.) |
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Flip it over so that the yaki-nori is
faced up.
Cut the ingredients about 9.5cm.
Place two like the picture on the left.
Place them in the middle of the yaki-nori.
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Now we have a mostly wrapped sushi.
Squeeze it harder during this step. |
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This is a view of when you are
wrapping.
No need to do this step. |
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Try to get the ends down.
As you roll, try to form a square shaped sushi. |
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The Inside Out Sushi roll is created. |
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Cut the sushi in half. |
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And then, cut it into thirds. |
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Now it has been cut into sixths. |
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The sushi's ingredient is perfectly in
the middle. Put the "nice looking" side on the
front. |
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Please place the sushi just like the
picture on the left.
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