Anders Bandt

• Cooked sushi rice (ideally at room temperature)
• Seaweed (nori)
• Cream cheese (optional)

• Cucumber
• Avocado
• Carrot

• Raw/smoked salmon
• Imitation crab

• Soy sauce
• Wasabi paste
• Pickled ginger
• Chopped daikon

• The traditional way to roll any type of rolled sushi is called maki sushi. First, place your bamboo rolling mat on a cutting board so that the bamboo strips are running horizontally to you. Spread a strip of plastic wrap over the bamboo mat.
• Place a sheet (or half sheet) of nori on the plastic wrap.
• Spread a thin layer of sushi rice over the nori. Don’t use too much rice. About 1 cup of rice per whole sheet or nori.
• Add your ingredients toward the center of the rice covered nori. Again, take care not to pack it too much.
• At this point, if you’re making a roll with rice on the outside, turn the nori over and place it rice side down on the rolling mat. Then add ingredients on top of the nori.
• Gently lift the bottom of the mat up and over the sushi. Press and shape the ingredients into a tube. Roll with pressure so you get a firm roll.
• Roll until just an inch of nori shows at the top. Seal the edge of the nori with a little cold water. Firm it up by squeezing the mat around the roll until it feels uniformly snug. Be careful not to squeeze so hard so that the ingredients are smashed or come oozing out the sides.
• Slice the sushi roll in half with a sharp knife on a cutting board. Then cut each half into thirds so you have 6 pieces of sushi. To get a nice clean cut, wet the knife each time you make a cut.
• Serve with any sides and sauces.

It’s a good idea to wet your fingers as you spread the sticky sushi over the nori

For prep work, you can do the following Rice can be made ahead of time, and should be made ahead of time as it will take a little bit to cool to room temperature Chop all the vegetables Cucumber Carrots Avocado