How to make Maki Sushi Roll #8
July 11th, 2007 by 
sushi
Making a simple style Maki Sushi. Ingredients: Salt Salmon(Trout), Crab Sticks and Avokado. I prefer salt Trout fish, sometimes I prepare it myself, but mostly I buy from the store already salted Trout. Since I live by the sea it is easy to get Fresh fish, thus I never use the fish sold in packed plastic bags.
Here you see how I have placed ingredients on prepared nori. A few pieces of salt salmon under crab sticks and Avokado.
Side view.
Here is an important part. You will have to tighten the roll. The idea is simple, if you ever had a scroll and wanted to make it smaller in diameter, what did you do? You pressed and rolled it inside. Use the same method, pull the bended part towards yourself and try to make the inside rice to stick to each other. As soon as you tightened the side of the roll, carefully roll the whole thing. If you don’t tighten the roll enough all ingredients will fall out when you cut the roll.
Use some strength to tighten the roll a bit more.
Sometimes ingredients may come out if you press too hard, usually it is avocado or crab stick, so use your fingers to place things back.
This is what you get… but it is not the end yet.
This is the last part. Make sure you wet the whole roll. Take the roll in left hand, wet your second hand and spread the water, until the whole Roll looks wet. The reason behind is to make Nori soft, if you skip this process the Nori will be hard to chew. When you are done place a roll on the clean dry plate and go for the next one. Skip this step if you are making California Roll ^.^
Posted in Maki Sushi | 
August 24th, 2007 at 10:01 pm
If you like my Sushi making guide please leave a comment. I’m ego to hear from you.
September 30th, 2007 at 1:39 pm
GREAT pictures that help a lot. Thanks, it helped a lot and now we are going to take a nap as our bellies are full of yummy rolls!
October 23rd, 2007 at 8:20 pm
Thanks so much! Every time I’ve made sushi the nori has been chewy. I didn’t know that I had to get it wet to soften it.
October 25th, 2007 at 5:43 pm
I disagree with the wetting the roll. I have never seen any sushi chef wet the roll. If anything, you toast the seaweed sheet to make it crispy. Wet seaweed is chewy.
November 19th, 2007 at 11:52 am
The best guide I’ve seen! Great pictures. After my last efforts I’m keen to try your tips. Thanks
November 20th, 2007 at 1:58 am
Great guide on making sushi rolls. High quality pictures, detailed information on production. Very helpful for even a pro sushi chefs
November 27th, 2007 at 11:02 am
For Ken!
Sushi bars just serve sushi the fastest way they can! the more they serve the more money they get. (they got no time to wet the roll) Sushi chiefs even whine that they can make more sushi in 1 hour than anyone else. That’s why in every sushi bar - all SUSHIs taste the same or almost the same.
December 5th, 2007 at 9:46 pm
Thanks for the guide! Made my first sushi rolls last night and they turned out great! Any suggestions for other varieties (I used crab, avacado, cucumber) that don’t involve fish? Can’t find any fresh seafood around my way
December 6th, 2007 at 2:36 pm
I’m planing to add the great amount of sushi types where all the ingrediants will be listed. The problem is that i’m always running out of time. I will add it sooner or later. So don’t forget about this place ^.^
December 18th, 2007 at 10:48 am
thanks for the great tips and pictures!!
December 21st, 2007 at 5:19 pm
oh man..yr guide rocks!! the sushi taste superb!
December 25th, 2007 at 12:19 am
Thank you so much for sharing your recipe, it is the best! I did not think my sushi rolls would turn out to even LOOK like sushi,but they did, and they tasted great too! I didn’t even burn the rice lol
I rolled the bamboo mat in the actual sushi the first time (pff!) and had trouble cutting them without tearing the nori. Is there a special way to do it?
Thank you, you are awesome!!
December 26th, 2007 at 10:27 pm
You should use very sharp knife.
Make sure the knife is wet before cutting the roll. Every three or four cuts you have to clean the knife. Wet towel will do fine.
Another example: if you can cut a piece of paper applying no force at all then the knife is good.
December 28th, 2007 at 5:36 pm
Thanks,
This was very nicely done.
Great thing to wet the Nori.
Keep up the great work.
G
December 28th, 2007 at 7:22 pm
great help
i invite people for dinner tomorrow and test your hints.
January 12th, 2008 at 1:14 am
Thank goodness for someone like you. I’ve just made my first sushi with no guidelines to follow and it wasn’t very successfull. Now I have read your tips I’ll be away laughing. Thanks heaps.
January 25th, 2008 at 1:14 am
Thanks for the tips I have to bring sushi to a shower and I was worried I was getting too ambitious but I really think I can do it. Loved the aerial view of the sushi roll in the bamboo mat I wasn’t sure if you pulled it away as you rolled but now I see. Thanks for sharing your knowledge.
January 26th, 2008 at 9:15 pm
Thank you soooo much
Amazinf info, great pics, good tips (never heard about wetting the roll - will try it for sure)
Cheers!!
Michelle
February 2nd, 2008 at 4:54 am
Just read all your steps and tips, now I am off to the supermarket to get the ingredients. I feel so much more confident after seeing the pictures - Many thanks
February 9th, 2008 at 1:12 am
Very helpful. I am delighted on your picture instruction.
This is worth my time. Thank you very much.
More picture instruction on other recipes pls.:)
February 16th, 2008 at 4:47 am
We made our first sushi ever tonight and did not use any website, just trial and error. We would have figured it out way faster if we had looked here first! Great tips. Thanks
February 19th, 2008 at 4:30 am
Thank you for the guide.
So do you recommend wetting the nori? I tried it wet and dry and I wanted to know which you prefer.
February 21st, 2008 at 11:33 am
I like to make it wet, leave it for several minutes and then cut into several pieces.
February 25th, 2008 at 8:42 pm
[...] All is left now is to roll the Maki Sushi into one roll. Here is the link on how to roll sushi. [...]
March 9th, 2008 at 8:43 pm
Great site! Very clear instructions and super photos. We wondered why my last batch was a little chewy, now I will try wetting the outside! Thanks!
March 15th, 2008 at 9:42 am
great..!! now i can make it as my project.. can you help me about the title..?? ehehehe.. to make it good precentation..
March 18th, 2008 at 8:58 am
Try “The sushi Style” “Sushi Glamour” something like that ^.^ “Sushi Traffic” since it is so popular now.
May 19th, 2008 at 2:32 pm
When first rolling the sushi, how do you keep the bamboo from rolling into the roll? I see the beginning of your photo, but do you just lift the bamboo? I assume so.
June 21st, 2008 at 5:35 am
To Caleb
A good non-fish combo is Teriyaki Chicken & avocado. If you find it hard to find fresh fish drained tinned Tuna (mised with Japanese Mayo), chopped tomato and lettuce is nice too.
Enjoy.