MakiRolled sushi
Maki requires precision. Even distribution of the shari (sushi rice), proper placement of the fillings, and the right amount of pressure when rolling are essential for creating an aesthetically pleasing appearance. Maki sushi is judged by its visual appeal, showcasing the skill of the sushi chef.
First, a sheet of nori (seaweed) is placed on the bamboo mat. Then the shari is spread evenly over the nori, leaving a 1-2 cm margin at the top, and the fillings are arranged over the centre of the shari. Using fewer fillings makes it easier to roll and results in a cleaner appearance. The chef begins rolling from the bottom edge of the bamboo mat, applying gentle pressure as they roll, using the margin of nori to seal the roll tightly, before cutting it into even pieces.
