There are all different kinds of sushi. One of the easiest to make is a maki or roll. Whether you use pristine raw fish or a mixture of vegetables, the technique is the same.
Lay a bamboo sushi mat on the work surface. Place a sheet of nori, a type of seaweed, shiny-side down on the mat.
Spread prepared sushi rice over the center part of the nori so it is about 1/4 inch thick. Leave a small border at the bottom and a broader one at the top. Press a shallow channel across the center of the rice.
Lay your fillings across the rice in this space (don't overstuff).
Lift the mat and press the edge of nori closest to you over the filling to make a tight cylinder.
Pull the mat toward you to tighten the roll. Roll it up and, if needed, use a bit of water to seal the edge of the roll. Rolling the maki back and forth makes it more uniform.
To serve, cut the roll in half crosswise and then either continue to cut crosswise to make disks or cut on an angle.

Instructor: Jill Novatt