It takes minutes to learn but years to master the art of making sushi. As this Japanese delicacy continues to grow in popularity in the United States, more and more Americans are attempting to create this eye-catching, bite-size food in their home kitchens. While some types of sushi require a healthy bit of expertise to prepare, maki-sushi (or rolls of sushi rice and seafood or vegetables wrapped in nori seaweed) is easy to make after a little practice.
1. Place nori on a bamboo sushi mat, shiny side down. Spread sushi rice evenly on nori sheet, leaving ¾-inch strip of nori uncovered on the long side farthest from you. (You might need to lightly oil your fingers to prevent sticking.)
2. Place fillings along the center of rice.
3. Holding fillings in place, roll the nori and mat away from you, pressing gently.
4. Stop rolling at the uncovered strip of nori. Lift the bamboo mat up slightly and continue rolling over uncovered strip of nori, sealing the roll. Use your fingers to shape the roll.
5. Cut roll in half with a sharp knife.
6. Line the two halves up and cut in half again.
7. Each half of the original roll makes four equal-size pieces.
