Making Rolls

Before starting to make sushi, a few things have to be set at first:

1. A bowl of water with two or three slice of lemon;
2. Bamboo sushi-roll mat;
3. Clean cutting board;
4. Sushi knife or orther sharp knife;
5. A bowl of wasabi (1 part of water, 1 part of wasabi powder);
6. A pack of roasted-seaweed;
7. Clean wet towl;
8. Mixed and cooled sushi rice ( Click to find out how to cook the rice)
Making Rolls

Making Rolls

Cut the seaweed in half. Place it on the front end of  bamboo sushi-roll mat. Moist both hands with water. Pick up about 5oz sushi rice. Form it into a rod-like shape. Spread it from left to right on the seaweed. Moist both hands again. Use the clean wet towl wipe the hands. If lots of rice sticks on your hands, just go washing your hands.
sushi roll 1
sushi rool 2

Leave half inch space at top end of the seaweed. Spread the rice on the seaweed. The rice should be spread like a groove. (The center line of the rice should be lower than top and bottom edges. The center line is for adding the fish strip or vegs.) Clean your hands again.
sushi roll 3

Place the fish strip or veg in the groove. The strip shouldn't be too thick. Otherwise, you will have hard time to roll in the next step.
sushi roll 4

Lift and roll the front end of the mat to the other end of rice. Press the front end of the mat. Make sure the both ends of rice tightly sealed.

sushi roll 5

Roll the mat from front to the other end. The half inch empty space left on the seaweed from the begin should be sealed with the other side of the seaweed. Press the mat lightly from the center to both sides in one sliding action with your both hands.
sushi roll 6

Remove the mat. Pressing both ends of the roll. If you find hard to pressing without the mat, cover the roll with the mat when pressing.

The roll has been made. If it did not go as smooth as you thought, don't worry at all. This thing takes time and practices. Important things are: Keep trying and having fun.

**Reference: Sushi (The Delicate Flavor of Japan) By Masuo Yoshino ISBN 4-05-151404-8
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