Sushi (Maki)

The most important element in sushi is the seasoning and texture of the rice.

Japanese short-grain rice is cooked then seasoned while warm with a mixture of rice vinegar, sugar and salt. The seasoned rice is fanned to cool and achieve its characteristic sheen.

A nori sheet is placed on a bamboo mat, rice is spread over it leaving a border, and the fillings are arranged in a line.

• Rolled up tightly using the bamboo mat
• Pressed firmly to compact the roll
• Sliced into even pieces with a wet knife

Served with soy sauce, pickled ginger and wasabi.