DigsMagazine.com | nourish: MAKING MAKI SUSHI page3

1 Lay your bamboo mat on a flat surface, with the slats parallel to you.
2 Lay a piece of nori onto the mat.
3 Spread a thin layer of rice onto the nori, leaving 1-1.5" uncovered at the end of the nori that’s farthest away from you. (fig. 1+2)
4 Lay the desired ingredient(s) in a strip near the end that’s closest to you (about an inch from the bottom edge). (fig. 3)
5 Lift up the edge of the mat that’s closest to you and, with your thumbs on the bottom of the mat and your fingers tucking the nori/ingredients carefully into place. (fig. 4)
6 Keep rolling (make sure to pull the bamboo mat out a little at a time as you work, so that you don’t roll it in along with the ingredients) until you’ve formed a tight roll. (fig. 5)
7 With a sharp knife, slice the roll cross-wise into ¾" slices. (fig. 6)

Hint: If your knife starts to get too sticky after a few slices, wipe the blade with a paper towel dipped in vinegared water to remove the rice goo and make it easier to slice cleanly.