Rolled sushi comes in two types: maki-zushi, which are rolled snugly in nori using a bamboo mat called makisu, and temaki, which are rolled by hand. There are no special skills required to make hand-rolled sushi; they can be made by kids at the table, and are a popular dish in many homes.
|sushi rice (see page2, makes about 12 cones)|
|nori||6 sheets (uncut, about 8 inches by 8 inches)|
|fresh maguro (tuna)|
|cucumber||cut into 4-inch-long strips|
|crab meat (or crab kamaboko)|
|wasabi (Japanese horseradish)|
Cut nori in half with a scissor and place two heaped tablespoons of sushi rice on the right side. Lightly coat the rice with wasabi and top with other ingredients. Roll the nori into a cone by folding over from the bottom right corner.
Dip in soy sauce and eat right away, before the nori goes stale.
It's really fun!
I can't wait to eat!