NORI-ROLL SUSHI MAKI

Yield: 10 rolls/80 individual pieces

Ingredient Amount

Sushi rice 1 recipe

Nori, seaweed sheets 8 sheets

- DO NOT REMOVE NORI FROM PACKAGE UNTIL CHEF'S Demo

Wasabi paste 1/2 recipe

Surimi 10 pieces

Cucumber julienne, 6” long 1 cucumber

Avocado, peeled, sliced thin 2 avocados

(Ask Chef for Demo on peeling, cutting, holding Avocado)

Tobiko 2 oz.

Assembly as per Chef’s demonstration

General Principles

1. Using whole sheets or half sheets will determine size of final roll, do not remove from package, or cut nori in advance without discussing with chef.

2. Place the sheet of nori, shiny-side down, on bamboo mat (maki-su).

3. Wrapping the mat with plastic film is a common practice that makes clean-up a bit easier. Also the plastic helps when you are preparing inside-out rolls.

4. Moisten hands with “hand-vinegar” and spread about ¾ - 1 ½ cups of sushi rice over the ¾ of the sheet closest to you in a layer about 1/8 – ¼-inch thick.