A bamboo mat, nori, sushi rice and fillings (fish and or vegtibles to your liking).
1. "The rough side of the nori"
Feel the nori sheet from both sides and you will find one side to be a bit smooth and the
other a little rough. The nori should lay on the rolling mat with the rough side facing upwards.
2."Getting busy with rice"
Get your hands wet, and make about a handful of rice to a ball of rice. It's
important to keep your hands wet while working with sushi rice because
it is sticky. When you work with the nori though, you should keep them
as dry as you can. That is why you should have a bowl of water (with a
bit of rice vinegar added to it) and a dry hand-towel nearby when making
sushi.
3. "The spread"
Gently put the rice ball in the middle of the nori sheet, and start spreading
it equally on the nori, creating a layer of rice covering almost the
entire sheet except the upper margin of about 2 cm that should be kept
uncovered. Later on, the margins need to be empty of rice in order to
close to sushi roll properly. Be careful not to compress the rice, but
merely spread it over the nori.
4."Can you fill this?"
Now it's time to place a slice of fish (preferably no more than one) on
the edge of the nori, along with 1-3 pre-cut slices of vegetables
(carrot, cucumber, green onion, asparagus, and so on... allow yourself
to get wild on this matter).
5."Commence the rolling sequence"
Using the closer edge of the rolling mat, close on the filling with the nori making a
rectangular shaped hill and tighten it from above.
6."continue the rolling sequence"
Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move
until you reach the end of the nori. Put pressure on the roll from all
three sides at all time, especially on stops to allow it to roll tightly.
7."And....cut and eat it!"
Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll - that's your call.