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How
to make Maki Sushi
1. Cut (toasted)
nori sheets in half crosswise.
2. Lay 1/2 sheet of the nori, the shiny-side down on a counter.
3. Combine rice vinegar and water, and moisten your hands with this
hand vinegar to keep the rice from sticking to your hands as you
work the sushi.
4. Spread about 1 cup of sushirice on 3/4 of the nori closest to
you, in a layer about 1/4-inch thick, spreading it to the edges.
5. Lay 1/4 of the pickle slices across the center of the nori. Now
roll gently, using the fingers and palms of both hands.
6. Eat immediately and without cutting - serve the soy sauce as
a dipping sauce.
7. This recipe yields 4 rolls or 4 servings.
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