Prepare the table; place all ingredients close to you. To prepare maki nori, we will need: rice, nori, some water and a paddle.
Right now we won’t need the cooking plate, so take the sushi rolling mat and let’s go. By the way, the Plate on the left has water mixed with small amount of vinegar.
One side of Nori for Sushi is smooth and the other one is rough. Apply rice on the rough side of the Nori, otherwise rice won’t stick.
Many sushi makers use hands, I advise you to use a wooden paddle, it is easer to apply the rice with a paddle. Keep the paddle wet all the time, this way the rice won’t stick to it.
Evenly spread the rice.
It is easer to apply rice on side, then middle.
Be gently, otherwise the Nori may tear in the middle or on the side. If this happens the torn part of sushi roll will break apart when you cut it or when you eat it.
As you can see on the picture the thickness is about 4 to 6 milimeters (about 1/5 or 1/6 of an inch).
If you add too much rice, your sushi will be huge.
Leave a small part of Nori empty, about half of an inch will do. Just like on the picture. It will be used as a locking device for sushi rolls. If you are making California Sushi Rolls (link) then you don’t have to do it. In California Rolls, rice covers a whole Nori.
As you can see I got Five pieces prepared for California Rolls and Two for Simple Maki Rolls.