Buddha Sky Bar's Chef Robert Araya Offers Tips for the Novice Sushi-Maker
He said that to make a roll, simply take a sheet of nori -- black dried seaweed wrappers -- and add a handful of rice to the middle, spreading it evenly from one end to another. Add your fish and other ingredients into the center of the rice, and use a bambo mat to roll it up. He said the key is to roll it tight, but nottoo
tight. Once it's rolled, cut it into eight even pieces (which sounds like the most fool-proof step in the process).
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