Nori Maki Recipe

Ingredients

• splash of rice vinegar
• 4 sheets nori seaweed, halved
• 0.33 quantity sushi rice
• a little wasabi paste
• ½ avocado, thinly sliced
• 4 oz (115 g) white crab meat, or 4 pieces of surimi (ocean sticks), halved

1. Lay a bamboo mat on a board. Have on hand a bowl of tepid water mixed with the vinegar.
2. Lay a half piece of nori seaweed on the bamboo mat, shiny side down. Using wet hands, take a small handful of rice and spread it on the nori, pressing gently, and leaving a 1 in (2.5 cm) border at one end. Don’t use too much water or the nori will become wet and tough.
3. If using a single ingredient, use a little more rice to fill the rolls. Make an indentation down the center of the rice, spread on a little wasabi paste, the avocado, and crab or surimi.
4. Roll up the sushi, pressing on the bamboo mat to help keep the roll even.
5. To cut the roll, use a very sharp, wet knife and do not saw, but pull the knife toward you. Cut the roll in half, then in half again and stand each upright. Wipe the knife between cuts.
6. Arrange the cut sushi on a large tray to serve. Serve with soy sauce or gluten-free tamari, pickled sushi ginger, pickled daikon, and wasabi paste.