"Maku" is the verb for 'roll' or 'coil' in Japanese. Let's take that to mean that there is no right or wrong way to make maki, so long as they're rolled.
1) Assemble ingredients:
3) Place fillings at the edge of the rice adjacent to the blank space. Don't cover more than 50% of the rice, otherwise it won't close!
4) Dab some wasabi on the end if you dare.
5) Wrap the goodies with the blank nori edge using the bamboo mat to grab the lump and make it round.
6) Open the mat and re-adjust the maki towards the end of the mat closest to you again.
7) Finish rolling the maki until all the nori is incorporated. Squeeze it gently and try to make that round shape again.
8) You can now cut the rolls into thin, bite-sized rounds with a sharp, slightly wet blade (so it doesn't stick to the rice), but remember I'm lazy, so I just eat them!
I know full well that this isn't the "correct" way to make maki. Usually you have to take the freshly cooked rice, mix it with the perfect amount of vinegar, etc and special stirring techniques, but I think that scares people away from just making the things. Plus, I like the taste of plain rice better. Most people use too much vinegar and then you can't even taste the fillings or fish.
- rice (I'm lazy, so this is just regular rice, no vinegar/sake/mirin/etc. Still tastes good!)
- nori (seaweed sheets - as you can see, mine are actually for hand rolls)
- fillings (avocado, thinly sliced cucumber, kani kama a.k.a. fake crab, and cream cheese)
- wasabi paste (not shown)
3) Place fillings at the edge of the rice adjacent to the blank space. Don't cover more than 50% of the rice, otherwise it won't close!
4) Dab some wasabi on the end if you dare.
5) Wrap the goodies with the blank nori edge using the bamboo mat to grab the lump and make it round.
6) Open the mat and re-adjust the maki towards the end of the mat closest to you again.
7) Finish rolling the maki until all the nori is incorporated. Squeeze it gently and try to make that round shape again.
8) You can now cut the rolls into thin, bite-sized rounds with a sharp, slightly wet blade (so it doesn't stick to the rice), but remember I'm lazy, so I just eat them!
I know full well that this isn't the "correct" way to make maki. Usually you have to take the freshly cooked rice, mix it with the perfect amount of vinegar, etc and special stirring techniques, but I think that scares people away from just making the things. Plus, I like the taste of plain rice better. Most people use too much vinegar and then you can't even taste the fillings or fish.
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