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making maki sushi |  1 2 3 4

Sushi can be served in many ways; the most common presentations are nigiri sushi and maki sushi. While nigiri essentially consists of thin slices of a single ingredient, often raw seafood, placed on top of an ovoid ball of sushi rice, maki sushi consists of strips of fish or vegetable rolled in seasoned rice and wrapped in a large piece of dry roasted seaweed. When making sushi at home, I prefer to make maki, for one very simple reason: it’s a lot more fun. Below a brief primer on everything you’ll need to make fabulous maki sushi at home …

The equipment
Bamboo rolling mat:These handy-dandy contraptions, consisting of bamboo slats tied together to form a 9.5"x9" (approx.) sized mat, will help ensure that your rolls are neat and tight. They can be purchased for a couple of bucks at any Asian market.
bamboo rolling mat

rice paddle Rice paddle: If you happen to own a rice cooker, you’ll probably already have one of these flat plastic utensils. If you don’t have a rice paddle, any flat utensil will do (you’ll just need something that will help you spread the rice flat on top of the seaweed).

A glossary of terms
Dashi: Japanese soup stock made from dried bonito fish flakes
Futomaki: big roll consisting of several assorted ingredients (most commonly kampyo, egg, spinach/cucumber, mushroom)
Kampyo: off-white ribbons of dried Japanese gourd -- rehydrate in hot water and season in stock before use. Look for packages in a Japanese specialty store/better Asian markets.
Kappa maki: cucumber roll
Nori: These sheets of dry roasted seaweed usually come in packs of 8 or 10 and can be purchased at an Asian grocery store.Tekka maki: tuna roll
Shiitake: these dried mushrooms are rehydrated in hot water and seasoned in stock before use. They can be found in any Asian market. You’ll likely find a wide range in prices for them – the large ones, sometimes labeled "premium", will be very, very pricey … the smaller (cheaper) ones will do just fine.
Wasabi: This condiment, a bright green horseradish paste, always accompanies raw fish. Use it sparingly, as it is very, very potent. Wasabi can be found in both powder and paste form at Asian markets – either one is fine, although the powder form will last longer.

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