Nori sushi is one of the most popular types of sushi. The rice and filling are rolled in nori, a type of seaweed. The filling can be anything you like - carrot, cucumber, avocado, smoked salmon, raw fish prepared the Japanese way, and more.
Place some plastic wrap on the rolling bamboo mat and one sheet of nori on top, dull side up, shiny side down.
Cover the nori with vinegared rice. Leave two bare spots: one about 1-inch (2 cm) at the end closer to you and a second 2-inch (5 cm) bare spot at the other end.
Place the cup up vegetables on top of the rice, across, leaving about 1 inch (2 cm) from the border of the rice.
Lift the bamboo mat to begin rolling the nori. As you roll, press the fillings in firmly so they stay in place. Roll forward and backward several times.
Before serving, remove the plastic wrap and slice the roll.
Use a bamboo mat to roll nori sushi. Use a damp dish cloth to roll sushi if either you don't have a bamboo mat or you find difficult to work with nori.
Wet your hands with the prepared vinegar to keep the food from sticking.
Dip the edge of the knife in the prepared vinegar - or use a damp cloth - to keep the blade clean when slicing sushi.
When you have mastered the basic, you can try to make California rolls, with the rice on the outside, or become creative with an external layer of rice, then nori, then more rice to finish with the filling.
A makisu is a mat made with bamboo joined with cotton string used in Japanese cooking.
The purpose of the plastic wrap is to keep the bamboo mat clean. No need to say you should use plastic suitable for food.
Vinegared rice is the base for sushi.
Food in Asia