Gauteng beauty Anarzade Omar is taught herself the Japanese style of cuisine
Place the bamboo rolling mat on a cutting board so the strips are running horizontally. Spread a strip of plastic wrap over the mat. Then place a sheet of nori on the plastic wrap.
Spread a thin layer of sushi rice over the nori. Don't use too much rice. With a little practice, you'll get a feel for how much to use. Leave a small space at the top edge of the nori so you can seal up the roll.Add your ingredients towards the centre of the rice-covered nori. Don't overpack it. If you're making a roll with the rice on the outside, simply turn the nori over, placing it rice-side down on the rolling mat. Then add your ingredients to the top of the nori.
Gently lift the bottom of the mat up and over the sushi. Press and shape the ingredients into a tube. Roll with pressure so you get a firm roll. Roll until just an inch of nori shows at the top. Seal the edge of the nori with a little cold water. Firm it up by squeezing the mat around the roll until it feels uniformly snug.
Slice the sushi roll in half with a sharp knife on a cutting board, then cut each half into thirds so you have six pieces of sushi. To get a clean cut, wet the knife with water each time you slice.YOU MAY ALSO LIKE:
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