The Foodie Goodie: Sushi Maki

Maki (a cut roll) is actually the hardest of the sushi styles to perfect. There is a lot to have to keep in mind; the proper proportion of rice to filling, where to place the filling, how far to put the rice, how thick the layer of rice should be and how to roll and cut the finished rol. It may take a lot of practice before your maki turn out as they do when made by your itamae. But even if they are not perfect they can still be very satisfying. Follow our simple instructions and you will be on your way to making maki in no time. Very often trimmings are used to make maki.

This reduces waste as well having no effect on the quality of the roll, unless lower quality parts of the fish are used (as is sometimes the case in some sushi restaurants, actually). Feel free to use anything you want in these rolls, I often use my choicest cuts to make nigiri sushi and the rest to make maki.@sushifaq

Sushi Photos:

Here's video on how to make a Sushi Maki. Sushi Lovers Enjoy!