Things you’ll need:
A bamboo mat, nori (seeweed)

sushi rice and fillings (fish, chicken, seafood and or vegetables to your liking).
Feel the nori sheet from both sides and you will find one side to be a bit smooth and the other a little rough. The nori should lay on the rolling mat with the rough side facing upwards.
Get your hands wet, and make about a handful of rice to a ball of rice. It’s important to keep your hands wet while working with sushi rice because it is sticky. When you work with the nori though, you should keep them as dry as you can. That is why you should have a bowl of water (with a bit of rice vinegar added to it) and a dry dishcloth or towel nearby when making sushi.
Gently put the rice ball in the middle of the nori sheet, and start spreading it equally on the nori, creating a layer of rice covering almost the entire sheet except the upper margin of about 2 cm that should be kept uncovered. Later on, the margins need to be empty of rice in order to close to sushi roll properly. Be careful not to compress the rice, but merely spread it over the nori.
Now it’s time to place a slice of fish, chicken or seafood e.g. crabstick or salmon (preferably no more than one) on the edge of the nori, along with pre-cut slices of vegetables (carrot, cucumber and so on). Remember the thinly sliced avocado as well.
Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.
Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll from all three sides at all time, especially on stops to allow it to roll tightly.
Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll – first cut the roll once in the middle, put the 2 sides together and then cut both at the same time into 3 or 4 slices, depending on how think you want it.


Prepare all the ingredients before starting to roll the maki


My man skil die komkommer, dan sny hom al in die rondte. Daarna word dun repies gesny

Wasabi poeier, gemeng met ‘n bietjie water. Hoe langer dit staan, hoe sterker word dit.

Nog vulsels…. dit hoef nie net rou vis te wees nie. Ons gebruik gewoonlik hoender fillette in repies gesny, crabsticks middeldeur gesny, gerookte salm en as daar kinders by is, sommer viennas ook. Komkommer, Wortels, Slaaiuie, net waarvoor hul lus het.

Pak die rys, strooi sesame saad oor, en dan ‘n paar vulsels. Nie te veel op een slaag. Hier het ons n hele nori vel gebruik, maar sedert dan het ons geleer om dit te halveer.

Vat die punt van die nori, en begin rol soos hierbo verduidelik.

Klaar gerol, druk die kante mooi gelyk

Vir die kinders, ‘n lekker vienna en tamatie sous maki. Dit is hoe my seun sushi leer eet het, maar nou eet hy al die ander ook

Ons nooi gewoonlik vriende om, en terwyl daar lekker gekuier word, kry almal ‘n takie om te verrig. Die een rol, ander pak, ander sny ens. Groot pret

Mooi gesny, voorbereiding word nou gedoen met die soya sous, gemmer, wasabi ens

Hier is als nou in plek, en na ‘n gebedjie, val ons weg aan hierdie skinkborder vol maki sushi

Dit is seker nou nie so fancy soos in die restaurante nie, maar ons vorder en elke keer lyk dit beter. Die pret is in die maak daarvan met vriende wat sushi ook geniet. Ons doen dit amper maandeliks. Vriende wat nog nooit sushi ge-eet het nie, is nou gretige sushi eters.

Bon appetite!

BRON-Gillian Logan Bredenhann