how to make sushi

table of contents

[this booklet includes]

introductionbull

ingredientsbull

toolsbull

cooking the ricebull

preparing the ingredientsbull

rolling the sushibull

thin rollbull

thick rollbull

Philadelphia rollbull

baked rollbull

cutting the sushibull

presentationbull

introduction

[introduction] how to roll your own sushi

This booklet contains a list of all the tools and basic ingredients you will need along with basic instructions for rolling

your own sushi and some helpful diagrams

Thank you Sirarat Sarntivijai for being a wonderful teacher and for sharing your techniques in the delicious art of sushi-

making

[center ingredients] cucumber cheese smoked salmon cream cheese carrot avocado crab

ingredients

[basic ingredients] sushi rice nori sushi vinegar sesame seeds

You can fill the insides of your roll with anything you like Some ingredients are listed above to get you started You can

always start with some basic vegetable rolls and expand your ingredient list as you feel more comfortable

Getting the first three ingredients right is a MUST Not just any rice will do - it must be sushi rice (Japanese short-grain

rice though it is usually labeled as sushi rice) or else the rolls will crumble apart All rolls discussed in this booklet use

nori (seaweed) to give some amount of structure and for the rice to adhere to Mixing in the sushi vinegar with the rice

is essential to achieving quality sushi flavor Lastly sesame seeds can add flavor to any type of roll

tools

[tools] sushi mat sushi knife saran wrap bowl of water damp cloth cutting mat

Listed above are the tools you will need to prepare your sushi rolls

A sushi mat to roll the sushi cleanly and firmlybull

A sushi knife for slicing the rolls If you dont have a sushi knife any knife with a sufficiently sharp blade will do It bull

should be sharp enough to cut through the ingredients with a single slice leaving no jagged edges

Saran wrap to roll the sushi rolls with rice on the exterior such as the Philadelphia roll You may prefer to instead bull

have two separate sushi mats and cover one entirely with the saran wrap

Bowl of water to periodically rinse your hands while handling the sticky rice to prevent the rice from clumping onto bull

your fingers

Damp cloth to frequently clean your sushi knife Clean knives are essential for clean cutsbull

Cutting mat for all ingredient preparationbull

Once you have all your ingredients and tools lets get started

cooking the rice

[ingredients for cooking rice] 1cuprice 1frac14cupswater 2frac12tablespoonssushivinegar

Correctly cooking the rice is perhaps the most important step in sushi-making Here are instructions and the proportions

to make a batch of rice any size

Measureout1cupriceto1frac14cupswaterbull

Heat water to a boil Add the rice mix once turn heat to low and coverbull

Leavedcoveredfor15-20minutesbull

Do not uncover or the rice will not cook properly If the steam is released you will end up with rice that is raw in the bull

center and soggy on the outside which is not appealing to anyone

Mix2bull frac12 tablespoons of rice vinegar into rice while it is still hot and spread out in a pan Cover with cloth or waxed

paper and set aside

[tools needed to prepare ingredients] sushi knife damp cloth cutting mat

The rest of the ingredients can be prepared while the rice is cooking aside from the avocado ndash refrain from cutting the

avocado until immediately before rolling the sushi

Keep a damp washcloth or paper towel nearby Use it to rinse off the cutting knife between cutting each ingredient and

more often if necessary A clean knife is important for making smooth cuts

All ingredients will be cut into long thin slices to best fit inside the sushi rolls Here are some specific examples

CucumbertwooptionsCaneitherbecutinto8thsorintoverythinstrandsWhencuttinginto8thscarefullyslicebull

away the interior (the soft section with the seeds) to prevent the roll from becoming soggy

Carrot cut into thin strands along the length of the carrot thick enough to retain its crunchy texturebull

Salmonandcrabmeatsliceintolongstrips~frac14xfrac14cross-sectionbull

Creamcheesecuta1rdquochunkofftheblockSlicefurtherinto6piecesbull

Avocado slice the avocado in half removing the seed Slice into several long pieces peeling back the avocadorsquos skin bull

Do this after any other ingredient preparation and immediately before rolling the sushi to prevent the avoacado from

browning

preparing the ingredients

rolling the sushi

[tools needed for rolling the sushi] sushi mat saran wrap nori bowl of water sushi ingredients

Each type of sushi roll is rolled with its own particular technique a few examples are listed in this booklet There are

however some general guidelines for any roll

Keep a small bowl of water nearby Periodically rinse off your hands to prevent the rice from sticking to your fingers bull

and the palm of your hand

WorkonasmoothcleansurfaceKeepthesurfacecleanbywipingitoffaftermakingeachrollbull

Notice that the nori has a rougher side and a smoother side Always place the rice on the rougher side of the noribull

When applying the rice to the nori youmayway to use one hand to spread the rice and the other to form abull

boundary Be sure to gently spread the rice around but donrsquot push down and mush the

rice together

Whenpressingtherolltogetheruseafirmgripandapplypressureonthetopandsidesbull

of the sushi uniformly This is important if the sushi is not firmly pressed here it will fall

apart when cut later

thin roll

[thin roll ingredients] cucumber

Place a half-sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the 2

whole surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place two pieces of cucumber (or alternatively two groups of 4

cucumber strands) running lengthwise across the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi 5

mat towards the top Use your middle and ring fingers to keep the

inner ingredients in place and prevent them from sliding outside of

the rice and nori Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on 6

the mat while using the other to pull the top upward Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

thick roll

[thick roll ingredients] cucumber carrot crab avocado cream cheese

Place a full sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the whole 2

surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place the cucumber carrot sauerkraut avocado and cream cheese 4

pieces running lengthwise across the nori Even with many ingredients

itrsquos important to keep them all located in the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi mat 5

towards the top Use your middle and ring fingers to keep the inner

ingredients from sliding outside of the rice and nori This can be tricky

with so many ingredients Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on the 6

mat while using the other to pull the top upward Continue to apply

pressure as you roll the sushi around in the mat

12

34

5

6

Philadelphia roll

[Philadelphia roll ingredients] smoked salmon avocado cream cheese

Place a half-sheet of nori onto your work surface rough side up1

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame seeds

onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the salmon avocado and cream cheese slices running 4

lengthwise across the center of the nori

Begin to roll the sushi together with your hands using your middle 5

and ring fingers to keep the inner ingredients from sliding outside

of the rice and nori

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

baked roll

[baked roll ingredients] crab carrot avocado cucumber cream cheese pepperjack cheese

Place a full sheet of nori onto your clean work surface rough 1

side up

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame

seeds onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the crabmeat carrot avocado cucumber and cream 4

cheese slices running lengthwise across the nori Even with

many ingredients itrsquos important to keep them all located in the

center of the rice

Begin to roll the sushi together with your hands using your 5

middle and ring fingers to keep the inner ingredients from sliding

outside of the rice and nori This can be tricky with so many

ingredients

12

34

5

baked roll

[continued]

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

Cutthesushirollinto8-10slices(seelaterinstructions)Place7

the roll in a baking pan Cut the pepperjack cheese into thin slices

and cover the top of the roll

Bakeat375ordmF for5-10minutesuntil cheese ismeltedand8

golden brown on top

6

7

cutting the sushi

[tools needed for cutting sushi] sushi knife damp cloth cutting mat

Keep a damp washcloth or paper towel nearby Use it to periodically clean off the cutting knife between cuts A clean bull

knife is important for making smooth cuts

The key to clean cuts is having a very sharp knife Position the end of the knife above the sushi roll Draw the knife bull

back and cut through the entire roll in one smooth motion This should require very little pressure and should only

require pulling the knife back once not a back-and-forth motion

Cutthesmallerrollsinto6-8piecesandthelargerrollsinto8-10piecesbull

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy

table of contents

[this booklet includes]

introductionbull

ingredientsbull

toolsbull

cooking the ricebull

preparing the ingredientsbull

rolling the sushibull

thin rollbull

thick rollbull

Philadelphia rollbull

baked rollbull

cutting the sushibull

presentationbull

introduction

[introduction] how to roll your own sushi

This booklet contains a list of all the tools and basic ingredients you will need along with basic instructions for rolling

your own sushi and some helpful diagrams

Thank you Sirarat Sarntivijai for being a wonderful teacher and for sharing your techniques in the delicious art of sushi-

making

[center ingredients] cucumber cheese smoked salmon cream cheese carrot avocado crab

ingredients

[basic ingredients] sushi rice nori sushi vinegar sesame seeds

You can fill the insides of your roll with anything you like Some ingredients are listed above to get you started You can

always start with some basic vegetable rolls and expand your ingredient list as you feel more comfortable

Getting the first three ingredients right is a MUST Not just any rice will do - it must be sushi rice (Japanese short-grain

rice though it is usually labeled as sushi rice) or else the rolls will crumble apart All rolls discussed in this booklet use

nori (seaweed) to give some amount of structure and for the rice to adhere to Mixing in the sushi vinegar with the rice

is essential to achieving quality sushi flavor Lastly sesame seeds can add flavor to any type of roll

tools

[tools] sushi mat sushi knife saran wrap bowl of water damp cloth cutting mat

Listed above are the tools you will need to prepare your sushi rolls

A sushi mat to roll the sushi cleanly and firmlybull

A sushi knife for slicing the rolls If you dont have a sushi knife any knife with a sufficiently sharp blade will do It bull

should be sharp enough to cut through the ingredients with a single slice leaving no jagged edges

Saran wrap to roll the sushi rolls with rice on the exterior such as the Philadelphia roll You may prefer to instead bull

have two separate sushi mats and cover one entirely with the saran wrap

Bowl of water to periodically rinse your hands while handling the sticky rice to prevent the rice from clumping onto bull

your fingers

Damp cloth to frequently clean your sushi knife Clean knives are essential for clean cutsbull

Cutting mat for all ingredient preparationbull

Once you have all your ingredients and tools lets get started

cooking the rice

[ingredients for cooking rice] 1cuprice 1frac14cupswater 2frac12tablespoonssushivinegar

Correctly cooking the rice is perhaps the most important step in sushi-making Here are instructions and the proportions

to make a batch of rice any size

Measureout1cupriceto1frac14cupswaterbull

Heat water to a boil Add the rice mix once turn heat to low and coverbull

Leavedcoveredfor15-20minutesbull

Do not uncover or the rice will not cook properly If the steam is released you will end up with rice that is raw in the bull

center and soggy on the outside which is not appealing to anyone

Mix2bull frac12 tablespoons of rice vinegar into rice while it is still hot and spread out in a pan Cover with cloth or waxed

paper and set aside

[tools needed to prepare ingredients] sushi knife damp cloth cutting mat

The rest of the ingredients can be prepared while the rice is cooking aside from the avocado ndash refrain from cutting the

avocado until immediately before rolling the sushi

Keep a damp washcloth or paper towel nearby Use it to rinse off the cutting knife between cutting each ingredient and

more often if necessary A clean knife is important for making smooth cuts

All ingredients will be cut into long thin slices to best fit inside the sushi rolls Here are some specific examples

CucumbertwooptionsCaneitherbecutinto8thsorintoverythinstrandsWhencuttinginto8thscarefullyslicebull

away the interior (the soft section with the seeds) to prevent the roll from becoming soggy

Carrot cut into thin strands along the length of the carrot thick enough to retain its crunchy texturebull

Salmonandcrabmeatsliceintolongstrips~frac14xfrac14cross-sectionbull

Creamcheesecuta1rdquochunkofftheblockSlicefurtherinto6piecesbull

Avocado slice the avocado in half removing the seed Slice into several long pieces peeling back the avocadorsquos skin bull

Do this after any other ingredient preparation and immediately before rolling the sushi to prevent the avoacado from

browning

preparing the ingredients

rolling the sushi

[tools needed for rolling the sushi] sushi mat saran wrap nori bowl of water sushi ingredients

Each type of sushi roll is rolled with its own particular technique a few examples are listed in this booklet There are

however some general guidelines for any roll

Keep a small bowl of water nearby Periodically rinse off your hands to prevent the rice from sticking to your fingers bull

and the palm of your hand

WorkonasmoothcleansurfaceKeepthesurfacecleanbywipingitoffaftermakingeachrollbull

Notice that the nori has a rougher side and a smoother side Always place the rice on the rougher side of the noribull

When applying the rice to the nori youmayway to use one hand to spread the rice and the other to form abull

boundary Be sure to gently spread the rice around but donrsquot push down and mush the

rice together

Whenpressingtherolltogetheruseafirmgripandapplypressureonthetopandsidesbull

of the sushi uniformly This is important if the sushi is not firmly pressed here it will fall

apart when cut later

thin roll

[thin roll ingredients] cucumber

Place a half-sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the 2

whole surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place two pieces of cucumber (or alternatively two groups of 4

cucumber strands) running lengthwise across the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi 5

mat towards the top Use your middle and ring fingers to keep the

inner ingredients in place and prevent them from sliding outside of

the rice and nori Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on 6

the mat while using the other to pull the top upward Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

thick roll

[thick roll ingredients] cucumber carrot crab avocado cream cheese

Place a full sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the whole 2

surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place the cucumber carrot sauerkraut avocado and cream cheese 4

pieces running lengthwise across the nori Even with many ingredients

itrsquos important to keep them all located in the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi mat 5

towards the top Use your middle and ring fingers to keep the inner

ingredients from sliding outside of the rice and nori This can be tricky

with so many ingredients Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on the 6

mat while using the other to pull the top upward Continue to apply

pressure as you roll the sushi around in the mat

12

34

5

6

Philadelphia roll

[Philadelphia roll ingredients] smoked salmon avocado cream cheese

Place a half-sheet of nori onto your work surface rough side up1

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame seeds

onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the salmon avocado and cream cheese slices running 4

lengthwise across the center of the nori

Begin to roll the sushi together with your hands using your middle 5

and ring fingers to keep the inner ingredients from sliding outside

of the rice and nori

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

baked roll

[baked roll ingredients] crab carrot avocado cucumber cream cheese pepperjack cheese

Place a full sheet of nori onto your clean work surface rough 1

side up

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame

seeds onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the crabmeat carrot avocado cucumber and cream 4

cheese slices running lengthwise across the nori Even with

many ingredients itrsquos important to keep them all located in the

center of the rice

Begin to roll the sushi together with your hands using your 5

middle and ring fingers to keep the inner ingredients from sliding

outside of the rice and nori This can be tricky with so many

ingredients

12

34

5

baked roll

[continued]

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

Cutthesushirollinto8-10slices(seelaterinstructions)Place7

the roll in a baking pan Cut the pepperjack cheese into thin slices

and cover the top of the roll

Bakeat375ordmF for5-10minutesuntil cheese ismeltedand8

golden brown on top

6

7

cutting the sushi

[tools needed for cutting sushi] sushi knife damp cloth cutting mat

Keep a damp washcloth or paper towel nearby Use it to periodically clean off the cutting knife between cuts A clean bull

knife is important for making smooth cuts

The key to clean cuts is having a very sharp knife Position the end of the knife above the sushi roll Draw the knife bull

back and cut through the entire roll in one smooth motion This should require very little pressure and should only

require pulling the knife back once not a back-and-forth motion

Cutthesmallerrollsinto6-8piecesandthelargerrollsinto8-10piecesbull

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy

introduction

[introduction] how to roll your own sushi

This booklet contains a list of all the tools and basic ingredients you will need along with basic instructions for rolling

your own sushi and some helpful diagrams

Thank you Sirarat Sarntivijai for being a wonderful teacher and for sharing your techniques in the delicious art of sushi-

making

[center ingredients] cucumber cheese smoked salmon cream cheese carrot avocado crab

ingredients

[basic ingredients] sushi rice nori sushi vinegar sesame seeds

You can fill the insides of your roll with anything you like Some ingredients are listed above to get you started You can

always start with some basic vegetable rolls and expand your ingredient list as you feel more comfortable

Getting the first three ingredients right is a MUST Not just any rice will do - it must be sushi rice (Japanese short-grain

rice though it is usually labeled as sushi rice) or else the rolls will crumble apart All rolls discussed in this booklet use

nori (seaweed) to give some amount of structure and for the rice to adhere to Mixing in the sushi vinegar with the rice

is essential to achieving quality sushi flavor Lastly sesame seeds can add flavor to any type of roll

tools

[tools] sushi mat sushi knife saran wrap bowl of water damp cloth cutting mat

Listed above are the tools you will need to prepare your sushi rolls

A sushi mat to roll the sushi cleanly and firmlybull

A sushi knife for slicing the rolls If you dont have a sushi knife any knife with a sufficiently sharp blade will do It bull

should be sharp enough to cut through the ingredients with a single slice leaving no jagged edges

Saran wrap to roll the sushi rolls with rice on the exterior such as the Philadelphia roll You may prefer to instead bull

have two separate sushi mats and cover one entirely with the saran wrap

Bowl of water to periodically rinse your hands while handling the sticky rice to prevent the rice from clumping onto bull

your fingers

Damp cloth to frequently clean your sushi knife Clean knives are essential for clean cutsbull

Cutting mat for all ingredient preparationbull

Once you have all your ingredients and tools lets get started

cooking the rice

[ingredients for cooking rice] 1cuprice 1frac14cupswater 2frac12tablespoonssushivinegar

Correctly cooking the rice is perhaps the most important step in sushi-making Here are instructions and the proportions

to make a batch of rice any size

Measureout1cupriceto1frac14cupswaterbull

Heat water to a boil Add the rice mix once turn heat to low and coverbull

Leavedcoveredfor15-20minutesbull

Do not uncover or the rice will not cook properly If the steam is released you will end up with rice that is raw in the bull

center and soggy on the outside which is not appealing to anyone

Mix2bull frac12 tablespoons of rice vinegar into rice while it is still hot and spread out in a pan Cover with cloth or waxed

paper and set aside

[tools needed to prepare ingredients] sushi knife damp cloth cutting mat

The rest of the ingredients can be prepared while the rice is cooking aside from the avocado ndash refrain from cutting the

avocado until immediately before rolling the sushi

Keep a damp washcloth or paper towel nearby Use it to rinse off the cutting knife between cutting each ingredient and

more often if necessary A clean knife is important for making smooth cuts

All ingredients will be cut into long thin slices to best fit inside the sushi rolls Here are some specific examples

CucumbertwooptionsCaneitherbecutinto8thsorintoverythinstrandsWhencuttinginto8thscarefullyslicebull

away the interior (the soft section with the seeds) to prevent the roll from becoming soggy

Carrot cut into thin strands along the length of the carrot thick enough to retain its crunchy texturebull

Salmonandcrabmeatsliceintolongstrips~frac14xfrac14cross-sectionbull

Creamcheesecuta1rdquochunkofftheblockSlicefurtherinto6piecesbull

Avocado slice the avocado in half removing the seed Slice into several long pieces peeling back the avocadorsquos skin bull

Do this after any other ingredient preparation and immediately before rolling the sushi to prevent the avoacado from

browning

preparing the ingredients

rolling the sushi

[tools needed for rolling the sushi] sushi mat saran wrap nori bowl of water sushi ingredients

Each type of sushi roll is rolled with its own particular technique a few examples are listed in this booklet There are

however some general guidelines for any roll

Keep a small bowl of water nearby Periodically rinse off your hands to prevent the rice from sticking to your fingers bull

and the palm of your hand

WorkonasmoothcleansurfaceKeepthesurfacecleanbywipingitoffaftermakingeachrollbull

Notice that the nori has a rougher side and a smoother side Always place the rice on the rougher side of the noribull

When applying the rice to the nori youmayway to use one hand to spread the rice and the other to form abull

boundary Be sure to gently spread the rice around but donrsquot push down and mush the

rice together

Whenpressingtherolltogetheruseafirmgripandapplypressureonthetopandsidesbull

of the sushi uniformly This is important if the sushi is not firmly pressed here it will fall

apart when cut later

thin roll

[thin roll ingredients] cucumber

Place a half-sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the 2

whole surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place two pieces of cucumber (or alternatively two groups of 4

cucumber strands) running lengthwise across the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi 5

mat towards the top Use your middle and ring fingers to keep the

inner ingredients in place and prevent them from sliding outside of

the rice and nori Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on 6

the mat while using the other to pull the top upward Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

thick roll

[thick roll ingredients] cucumber carrot crab avocado cream cheese

Place a full sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the whole 2

surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place the cucumber carrot sauerkraut avocado and cream cheese 4

pieces running lengthwise across the nori Even with many ingredients

itrsquos important to keep them all located in the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi mat 5

towards the top Use your middle and ring fingers to keep the inner

ingredients from sliding outside of the rice and nori This can be tricky

with so many ingredients Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on the 6

mat while using the other to pull the top upward Continue to apply

pressure as you roll the sushi around in the mat

12

34

5

6

Philadelphia roll

[Philadelphia roll ingredients] smoked salmon avocado cream cheese

Place a half-sheet of nori onto your work surface rough side up1

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame seeds

onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the salmon avocado and cream cheese slices running 4

lengthwise across the center of the nori

Begin to roll the sushi together with your hands using your middle 5

and ring fingers to keep the inner ingredients from sliding outside

of the rice and nori

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

baked roll

[baked roll ingredients] crab carrot avocado cucumber cream cheese pepperjack cheese

Place a full sheet of nori onto your clean work surface rough 1

side up

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame

seeds onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the crabmeat carrot avocado cucumber and cream 4

cheese slices running lengthwise across the nori Even with

many ingredients itrsquos important to keep them all located in the

center of the rice

Begin to roll the sushi together with your hands using your 5

middle and ring fingers to keep the inner ingredients from sliding

outside of the rice and nori This can be tricky with so many

ingredients

12

34

5

baked roll

[continued]

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

Cutthesushirollinto8-10slices(seelaterinstructions)Place7

the roll in a baking pan Cut the pepperjack cheese into thin slices

and cover the top of the roll

Bakeat375ordmF for5-10minutesuntil cheese ismeltedand8

golden brown on top

6

7

cutting the sushi

[tools needed for cutting sushi] sushi knife damp cloth cutting mat

Keep a damp washcloth or paper towel nearby Use it to periodically clean off the cutting knife between cuts A clean bull

knife is important for making smooth cuts

The key to clean cuts is having a very sharp knife Position the end of the knife above the sushi roll Draw the knife bull

back and cut through the entire roll in one smooth motion This should require very little pressure and should only

require pulling the knife back once not a back-and-forth motion

Cutthesmallerrollsinto6-8piecesandthelargerrollsinto8-10piecesbull

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy

[center ingredients] cucumber cheese smoked salmon cream cheese carrot avocado crab

ingredients

[basic ingredients] sushi rice nori sushi vinegar sesame seeds

You can fill the insides of your roll with anything you like Some ingredients are listed above to get you started You can

always start with some basic vegetable rolls and expand your ingredient list as you feel more comfortable

Getting the first three ingredients right is a MUST Not just any rice will do - it must be sushi rice (Japanese short-grain

rice though it is usually labeled as sushi rice) or else the rolls will crumble apart All rolls discussed in this booklet use

nori (seaweed) to give some amount of structure and for the rice to adhere to Mixing in the sushi vinegar with the rice

is essential to achieving quality sushi flavor Lastly sesame seeds can add flavor to any type of roll

tools

[tools] sushi mat sushi knife saran wrap bowl of water damp cloth cutting mat

Listed above are the tools you will need to prepare your sushi rolls

A sushi mat to roll the sushi cleanly and firmlybull

A sushi knife for slicing the rolls If you dont have a sushi knife any knife with a sufficiently sharp blade will do It bull

should be sharp enough to cut through the ingredients with a single slice leaving no jagged edges

Saran wrap to roll the sushi rolls with rice on the exterior such as the Philadelphia roll You may prefer to instead bull

have two separate sushi mats and cover one entirely with the saran wrap

Bowl of water to periodically rinse your hands while handling the sticky rice to prevent the rice from clumping onto bull

your fingers

Damp cloth to frequently clean your sushi knife Clean knives are essential for clean cutsbull

Cutting mat for all ingredient preparationbull

Once you have all your ingredients and tools lets get started

cooking the rice

[ingredients for cooking rice] 1cuprice 1frac14cupswater 2frac12tablespoonssushivinegar

Correctly cooking the rice is perhaps the most important step in sushi-making Here are instructions and the proportions

to make a batch of rice any size

Measureout1cupriceto1frac14cupswaterbull

Heat water to a boil Add the rice mix once turn heat to low and coverbull

Leavedcoveredfor15-20minutesbull

Do not uncover or the rice will not cook properly If the steam is released you will end up with rice that is raw in the bull

center and soggy on the outside which is not appealing to anyone

Mix2bull frac12 tablespoons of rice vinegar into rice while it is still hot and spread out in a pan Cover with cloth or waxed

paper and set aside

[tools needed to prepare ingredients] sushi knife damp cloth cutting mat

The rest of the ingredients can be prepared while the rice is cooking aside from the avocado ndash refrain from cutting the

avocado until immediately before rolling the sushi

Keep a damp washcloth or paper towel nearby Use it to rinse off the cutting knife between cutting each ingredient and

more often if necessary A clean knife is important for making smooth cuts

All ingredients will be cut into long thin slices to best fit inside the sushi rolls Here are some specific examples

CucumbertwooptionsCaneitherbecutinto8thsorintoverythinstrandsWhencuttinginto8thscarefullyslicebull

away the interior (the soft section with the seeds) to prevent the roll from becoming soggy

Carrot cut into thin strands along the length of the carrot thick enough to retain its crunchy texturebull

Salmonandcrabmeatsliceintolongstrips~frac14xfrac14cross-sectionbull

Creamcheesecuta1rdquochunkofftheblockSlicefurtherinto6piecesbull

Avocado slice the avocado in half removing the seed Slice into several long pieces peeling back the avocadorsquos skin bull

Do this after any other ingredient preparation and immediately before rolling the sushi to prevent the avoacado from

browning

preparing the ingredients

rolling the sushi

[tools needed for rolling the sushi] sushi mat saran wrap nori bowl of water sushi ingredients

Each type of sushi roll is rolled with its own particular technique a few examples are listed in this booklet There are

however some general guidelines for any roll

Keep a small bowl of water nearby Periodically rinse off your hands to prevent the rice from sticking to your fingers bull

and the palm of your hand

WorkonasmoothcleansurfaceKeepthesurfacecleanbywipingitoffaftermakingeachrollbull

Notice that the nori has a rougher side and a smoother side Always place the rice on the rougher side of the noribull

When applying the rice to the nori youmayway to use one hand to spread the rice and the other to form abull

boundary Be sure to gently spread the rice around but donrsquot push down and mush the

rice together

Whenpressingtherolltogetheruseafirmgripandapplypressureonthetopandsidesbull

of the sushi uniformly This is important if the sushi is not firmly pressed here it will fall

apart when cut later

thin roll

[thin roll ingredients] cucumber

Place a half-sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the 2

whole surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place two pieces of cucumber (or alternatively two groups of 4

cucumber strands) running lengthwise across the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi 5

mat towards the top Use your middle and ring fingers to keep the

inner ingredients in place and prevent them from sliding outside of

the rice and nori Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on 6

the mat while using the other to pull the top upward Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

thick roll

[thick roll ingredients] cucumber carrot crab avocado cream cheese

Place a full sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the whole 2

surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place the cucumber carrot sauerkraut avocado and cream cheese 4

pieces running lengthwise across the nori Even with many ingredients

itrsquos important to keep them all located in the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi mat 5

towards the top Use your middle and ring fingers to keep the inner

ingredients from sliding outside of the rice and nori This can be tricky

with so many ingredients Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on the 6

mat while using the other to pull the top upward Continue to apply

pressure as you roll the sushi around in the mat

12

34

5

6

Philadelphia roll

[Philadelphia roll ingredients] smoked salmon avocado cream cheese

Place a half-sheet of nori onto your work surface rough side up1

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame seeds

onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the salmon avocado and cream cheese slices running 4

lengthwise across the center of the nori

Begin to roll the sushi together with your hands using your middle 5

and ring fingers to keep the inner ingredients from sliding outside

of the rice and nori

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

baked roll

[baked roll ingredients] crab carrot avocado cucumber cream cheese pepperjack cheese

Place a full sheet of nori onto your clean work surface rough 1

side up

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame

seeds onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the crabmeat carrot avocado cucumber and cream 4

cheese slices running lengthwise across the nori Even with

many ingredients itrsquos important to keep them all located in the

center of the rice

Begin to roll the sushi together with your hands using your 5

middle and ring fingers to keep the inner ingredients from sliding

outside of the rice and nori This can be tricky with so many

ingredients

12

34

5

baked roll

[continued]

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

Cutthesushirollinto8-10slices(seelaterinstructions)Place7

the roll in a baking pan Cut the pepperjack cheese into thin slices

and cover the top of the roll

Bakeat375ordmF for5-10minutesuntil cheese ismeltedand8

golden brown on top

6

7

cutting the sushi

[tools needed for cutting sushi] sushi knife damp cloth cutting mat

Keep a damp washcloth or paper towel nearby Use it to periodically clean off the cutting knife between cuts A clean bull

knife is important for making smooth cuts

The key to clean cuts is having a very sharp knife Position the end of the knife above the sushi roll Draw the knife bull

back and cut through the entire roll in one smooth motion This should require very little pressure and should only

require pulling the knife back once not a back-and-forth motion

Cutthesmallerrollsinto6-8piecesandthelargerrollsinto8-10piecesbull

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy

tools

[tools] sushi mat sushi knife saran wrap bowl of water damp cloth cutting mat

Listed above are the tools you will need to prepare your sushi rolls

A sushi mat to roll the sushi cleanly and firmlybull

A sushi knife for slicing the rolls If you dont have a sushi knife any knife with a sufficiently sharp blade will do It bull

should be sharp enough to cut through the ingredients with a single slice leaving no jagged edges

Saran wrap to roll the sushi rolls with rice on the exterior such as the Philadelphia roll You may prefer to instead bull

have two separate sushi mats and cover one entirely with the saran wrap

Bowl of water to periodically rinse your hands while handling the sticky rice to prevent the rice from clumping onto bull

your fingers

Damp cloth to frequently clean your sushi knife Clean knives are essential for clean cutsbull

Cutting mat for all ingredient preparationbull

Once you have all your ingredients and tools lets get started

cooking the rice

[ingredients for cooking rice] 1cuprice 1frac14cupswater 2frac12tablespoonssushivinegar

Correctly cooking the rice is perhaps the most important step in sushi-making Here are instructions and the proportions

to make a batch of rice any size

Measureout1cupriceto1frac14cupswaterbull

Heat water to a boil Add the rice mix once turn heat to low and coverbull

Leavedcoveredfor15-20minutesbull

Do not uncover or the rice will not cook properly If the steam is released you will end up with rice that is raw in the bull

center and soggy on the outside which is not appealing to anyone

Mix2bull frac12 tablespoons of rice vinegar into rice while it is still hot and spread out in a pan Cover with cloth or waxed

paper and set aside

[tools needed to prepare ingredients] sushi knife damp cloth cutting mat

The rest of the ingredients can be prepared while the rice is cooking aside from the avocado ndash refrain from cutting the

avocado until immediately before rolling the sushi

Keep a damp washcloth or paper towel nearby Use it to rinse off the cutting knife between cutting each ingredient and

more often if necessary A clean knife is important for making smooth cuts

All ingredients will be cut into long thin slices to best fit inside the sushi rolls Here are some specific examples

CucumbertwooptionsCaneitherbecutinto8thsorintoverythinstrandsWhencuttinginto8thscarefullyslicebull

away the interior (the soft section with the seeds) to prevent the roll from becoming soggy

Carrot cut into thin strands along the length of the carrot thick enough to retain its crunchy texturebull

Salmonandcrabmeatsliceintolongstrips~frac14xfrac14cross-sectionbull

Creamcheesecuta1rdquochunkofftheblockSlicefurtherinto6piecesbull

Avocado slice the avocado in half removing the seed Slice into several long pieces peeling back the avocadorsquos skin bull

Do this after any other ingredient preparation and immediately before rolling the sushi to prevent the avoacado from

browning

preparing the ingredients

rolling the sushi

[tools needed for rolling the sushi] sushi mat saran wrap nori bowl of water sushi ingredients

Each type of sushi roll is rolled with its own particular technique a few examples are listed in this booklet There are

however some general guidelines for any roll

Keep a small bowl of water nearby Periodically rinse off your hands to prevent the rice from sticking to your fingers bull

and the palm of your hand

WorkonasmoothcleansurfaceKeepthesurfacecleanbywipingitoffaftermakingeachrollbull

Notice that the nori has a rougher side and a smoother side Always place the rice on the rougher side of the noribull

When applying the rice to the nori youmayway to use one hand to spread the rice and the other to form abull

boundary Be sure to gently spread the rice around but donrsquot push down and mush the

rice together

Whenpressingtherolltogetheruseafirmgripandapplypressureonthetopandsidesbull

of the sushi uniformly This is important if the sushi is not firmly pressed here it will fall

apart when cut later

thin roll

[thin roll ingredients] cucumber

Place a half-sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the 2

whole surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place two pieces of cucumber (or alternatively two groups of 4

cucumber strands) running lengthwise across the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi 5

mat towards the top Use your middle and ring fingers to keep the

inner ingredients in place and prevent them from sliding outside of

the rice and nori Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on 6

the mat while using the other to pull the top upward Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

thick roll

[thick roll ingredients] cucumber carrot crab avocado cream cheese

Place a full sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the whole 2

surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place the cucumber carrot sauerkraut avocado and cream cheese 4

pieces running lengthwise across the nori Even with many ingredients

itrsquos important to keep them all located in the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi mat 5

towards the top Use your middle and ring fingers to keep the inner

ingredients from sliding outside of the rice and nori This can be tricky

with so many ingredients Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on the 6

mat while using the other to pull the top upward Continue to apply

pressure as you roll the sushi around in the mat

12

34

5

6

Philadelphia roll

[Philadelphia roll ingredients] smoked salmon avocado cream cheese

Place a half-sheet of nori onto your work surface rough side up1

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame seeds

onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the salmon avocado and cream cheese slices running 4

lengthwise across the center of the nori

Begin to roll the sushi together with your hands using your middle 5

and ring fingers to keep the inner ingredients from sliding outside

of the rice and nori

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

baked roll

[baked roll ingredients] crab carrot avocado cucumber cream cheese pepperjack cheese

Place a full sheet of nori onto your clean work surface rough 1

side up

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame

seeds onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the crabmeat carrot avocado cucumber and cream 4

cheese slices running lengthwise across the nori Even with

many ingredients itrsquos important to keep them all located in the

center of the rice

Begin to roll the sushi together with your hands using your 5

middle and ring fingers to keep the inner ingredients from sliding

outside of the rice and nori This can be tricky with so many

ingredients

12

34

5

baked roll

[continued]

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

Cutthesushirollinto8-10slices(seelaterinstructions)Place7

the roll in a baking pan Cut the pepperjack cheese into thin slices

and cover the top of the roll

Bakeat375ordmF for5-10minutesuntil cheese ismeltedand8

golden brown on top

6

7

cutting the sushi

[tools needed for cutting sushi] sushi knife damp cloth cutting mat

Keep a damp washcloth or paper towel nearby Use it to periodically clean off the cutting knife between cuts A clean bull

knife is important for making smooth cuts

The key to clean cuts is having a very sharp knife Position the end of the knife above the sushi roll Draw the knife bull

back and cut through the entire roll in one smooth motion This should require very little pressure and should only

require pulling the knife back once not a back-and-forth motion

Cutthesmallerrollsinto6-8piecesandthelargerrollsinto8-10piecesbull

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy

cooking the rice

[ingredients for cooking rice] 1cuprice 1frac14cupswater 2frac12tablespoonssushivinegar

Correctly cooking the rice is perhaps the most important step in sushi-making Here are instructions and the proportions

to make a batch of rice any size

Measureout1cupriceto1frac14cupswaterbull

Heat water to a boil Add the rice mix once turn heat to low and coverbull

Leavedcoveredfor15-20minutesbull

Do not uncover or the rice will not cook properly If the steam is released you will end up with rice that is raw in the bull

center and soggy on the outside which is not appealing to anyone

Mix2bull frac12 tablespoons of rice vinegar into rice while it is still hot and spread out in a pan Cover with cloth or waxed

paper and set aside

[tools needed to prepare ingredients] sushi knife damp cloth cutting mat

The rest of the ingredients can be prepared while the rice is cooking aside from the avocado ndash refrain from cutting the

avocado until immediately before rolling the sushi

Keep a damp washcloth or paper towel nearby Use it to rinse off the cutting knife between cutting each ingredient and

more often if necessary A clean knife is important for making smooth cuts

All ingredients will be cut into long thin slices to best fit inside the sushi rolls Here are some specific examples

CucumbertwooptionsCaneitherbecutinto8thsorintoverythinstrandsWhencuttinginto8thscarefullyslicebull

away the interior (the soft section with the seeds) to prevent the roll from becoming soggy

Carrot cut into thin strands along the length of the carrot thick enough to retain its crunchy texturebull

Salmonandcrabmeatsliceintolongstrips~frac14xfrac14cross-sectionbull

Creamcheesecuta1rdquochunkofftheblockSlicefurtherinto6piecesbull

Avocado slice the avocado in half removing the seed Slice into several long pieces peeling back the avocadorsquos skin bull

Do this after any other ingredient preparation and immediately before rolling the sushi to prevent the avoacado from

browning

preparing the ingredients

rolling the sushi

[tools needed for rolling the sushi] sushi mat saran wrap nori bowl of water sushi ingredients

Each type of sushi roll is rolled with its own particular technique a few examples are listed in this booklet There are

however some general guidelines for any roll

Keep a small bowl of water nearby Periodically rinse off your hands to prevent the rice from sticking to your fingers bull

and the palm of your hand

WorkonasmoothcleansurfaceKeepthesurfacecleanbywipingitoffaftermakingeachrollbull

Notice that the nori has a rougher side and a smoother side Always place the rice on the rougher side of the noribull

When applying the rice to the nori youmayway to use one hand to spread the rice and the other to form abull

boundary Be sure to gently spread the rice around but donrsquot push down and mush the

rice together

Whenpressingtherolltogetheruseafirmgripandapplypressureonthetopandsidesbull

of the sushi uniformly This is important if the sushi is not firmly pressed here it will fall

apart when cut later

thin roll

[thin roll ingredients] cucumber

Place a half-sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the 2

whole surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place two pieces of cucumber (or alternatively two groups of 4

cucumber strands) running lengthwise across the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi 5

mat towards the top Use your middle and ring fingers to keep the

inner ingredients in place and prevent them from sliding outside of

the rice and nori Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on 6

the mat while using the other to pull the top upward Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

thick roll

[thick roll ingredients] cucumber carrot crab avocado cream cheese

Place a full sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the whole 2

surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place the cucumber carrot sauerkraut avocado and cream cheese 4

pieces running lengthwise across the nori Even with many ingredients

itrsquos important to keep them all located in the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi mat 5

towards the top Use your middle and ring fingers to keep the inner

ingredients from sliding outside of the rice and nori This can be tricky

with so many ingredients Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on the 6

mat while using the other to pull the top upward Continue to apply

pressure as you roll the sushi around in the mat

12

34

5

6

Philadelphia roll

[Philadelphia roll ingredients] smoked salmon avocado cream cheese

Place a half-sheet of nori onto your work surface rough side up1

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame seeds

onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the salmon avocado and cream cheese slices running 4

lengthwise across the center of the nori

Begin to roll the sushi together with your hands using your middle 5

and ring fingers to keep the inner ingredients from sliding outside

of the rice and nori

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

baked roll

[baked roll ingredients] crab carrot avocado cucumber cream cheese pepperjack cheese

Place a full sheet of nori onto your clean work surface rough 1

side up

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame

seeds onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the crabmeat carrot avocado cucumber and cream 4

cheese slices running lengthwise across the nori Even with

many ingredients itrsquos important to keep them all located in the

center of the rice

Begin to roll the sushi together with your hands using your 5

middle and ring fingers to keep the inner ingredients from sliding

outside of the rice and nori This can be tricky with so many

ingredients

12

34

5

baked roll

[continued]

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

Cutthesushirollinto8-10slices(seelaterinstructions)Place7

the roll in a baking pan Cut the pepperjack cheese into thin slices

and cover the top of the roll

Bakeat375ordmF for5-10minutesuntil cheese ismeltedand8

golden brown on top

6

7

cutting the sushi

[tools needed for cutting sushi] sushi knife damp cloth cutting mat

Keep a damp washcloth or paper towel nearby Use it to periodically clean off the cutting knife between cuts A clean bull

knife is important for making smooth cuts

The key to clean cuts is having a very sharp knife Position the end of the knife above the sushi roll Draw the knife bull

back and cut through the entire roll in one smooth motion This should require very little pressure and should only

require pulling the knife back once not a back-and-forth motion

Cutthesmallerrollsinto6-8piecesandthelargerrollsinto8-10piecesbull

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy

[tools needed to prepare ingredients] sushi knife damp cloth cutting mat

The rest of the ingredients can be prepared while the rice is cooking aside from the avocado ndash refrain from cutting the

avocado until immediately before rolling the sushi

Keep a damp washcloth or paper towel nearby Use it to rinse off the cutting knife between cutting each ingredient and

more often if necessary A clean knife is important for making smooth cuts

All ingredients will be cut into long thin slices to best fit inside the sushi rolls Here are some specific examples

CucumbertwooptionsCaneitherbecutinto8thsorintoverythinstrandsWhencuttinginto8thscarefullyslicebull

away the interior (the soft section with the seeds) to prevent the roll from becoming soggy

Carrot cut into thin strands along the length of the carrot thick enough to retain its crunchy texturebull

Salmonandcrabmeatsliceintolongstrips~frac14xfrac14cross-sectionbull

Creamcheesecuta1rdquochunkofftheblockSlicefurtherinto6piecesbull

Avocado slice the avocado in half removing the seed Slice into several long pieces peeling back the avocadorsquos skin bull

Do this after any other ingredient preparation and immediately before rolling the sushi to prevent the avoacado from

browning

preparing the ingredients

rolling the sushi

[tools needed for rolling the sushi] sushi mat saran wrap nori bowl of water sushi ingredients

Each type of sushi roll is rolled with its own particular technique a few examples are listed in this booklet There are

however some general guidelines for any roll

Keep a small bowl of water nearby Periodically rinse off your hands to prevent the rice from sticking to your fingers bull

and the palm of your hand

WorkonasmoothcleansurfaceKeepthesurfacecleanbywipingitoffaftermakingeachrollbull

Notice that the nori has a rougher side and a smoother side Always place the rice on the rougher side of the noribull

When applying the rice to the nori youmayway to use one hand to spread the rice and the other to form abull

boundary Be sure to gently spread the rice around but donrsquot push down and mush the

rice together

Whenpressingtherolltogetheruseafirmgripandapplypressureonthetopandsidesbull

of the sushi uniformly This is important if the sushi is not firmly pressed here it will fall

apart when cut later

thin roll

[thin roll ingredients] cucumber

Place a half-sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the 2

whole surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place two pieces of cucumber (or alternatively two groups of 4

cucumber strands) running lengthwise across the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi 5

mat towards the top Use your middle and ring fingers to keep the

inner ingredients in place and prevent them from sliding outside of

the rice and nori Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on 6

the mat while using the other to pull the top upward Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

thick roll

[thick roll ingredients] cucumber carrot crab avocado cream cheese

Place a full sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the whole 2

surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place the cucumber carrot sauerkraut avocado and cream cheese 4

pieces running lengthwise across the nori Even with many ingredients

itrsquos important to keep them all located in the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi mat 5

towards the top Use your middle and ring fingers to keep the inner

ingredients from sliding outside of the rice and nori This can be tricky

with so many ingredients Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on the 6

mat while using the other to pull the top upward Continue to apply

pressure as you roll the sushi around in the mat

12

34

5

6

Philadelphia roll

[Philadelphia roll ingredients] smoked salmon avocado cream cheese

Place a half-sheet of nori onto your work surface rough side up1

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame seeds

onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the salmon avocado and cream cheese slices running 4

lengthwise across the center of the nori

Begin to roll the sushi together with your hands using your middle 5

and ring fingers to keep the inner ingredients from sliding outside

of the rice and nori

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

baked roll

[baked roll ingredients] crab carrot avocado cucumber cream cheese pepperjack cheese

Place a full sheet of nori onto your clean work surface rough 1

side up

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame

seeds onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the crabmeat carrot avocado cucumber and cream 4

cheese slices running lengthwise across the nori Even with

many ingredients itrsquos important to keep them all located in the

center of the rice

Begin to roll the sushi together with your hands using your 5

middle and ring fingers to keep the inner ingredients from sliding

outside of the rice and nori This can be tricky with so many

ingredients

12

34

5

baked roll

[continued]

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

Cutthesushirollinto8-10slices(seelaterinstructions)Place7

the roll in a baking pan Cut the pepperjack cheese into thin slices

and cover the top of the roll

Bakeat375ordmF for5-10minutesuntil cheese ismeltedand8

golden brown on top

6

7

cutting the sushi

[tools needed for cutting sushi] sushi knife damp cloth cutting mat

Keep a damp washcloth or paper towel nearby Use it to periodically clean off the cutting knife between cuts A clean bull

knife is important for making smooth cuts

The key to clean cuts is having a very sharp knife Position the end of the knife above the sushi roll Draw the knife bull

back and cut through the entire roll in one smooth motion This should require very little pressure and should only

require pulling the knife back once not a back-and-forth motion

Cutthesmallerrollsinto6-8piecesandthelargerrollsinto8-10piecesbull

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy

rolling the sushi

[tools needed for rolling the sushi] sushi mat saran wrap nori bowl of water sushi ingredients

Each type of sushi roll is rolled with its own particular technique a few examples are listed in this booklet There are

however some general guidelines for any roll

Keep a small bowl of water nearby Periodically rinse off your hands to prevent the rice from sticking to your fingers bull

and the palm of your hand

WorkonasmoothcleansurfaceKeepthesurfacecleanbywipingitoffaftermakingeachrollbull

Notice that the nori has a rougher side and a smoother side Always place the rice on the rougher side of the noribull

When applying the rice to the nori youmayway to use one hand to spread the rice and the other to form abull

boundary Be sure to gently spread the rice around but donrsquot push down and mush the

rice together

Whenpressingtherolltogetheruseafirmgripandapplypressureonthetopandsidesbull

of the sushi uniformly This is important if the sushi is not firmly pressed here it will fall

apart when cut later

thin roll

[thin roll ingredients] cucumber

Place a half-sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the 2

whole surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place two pieces of cucumber (or alternatively two groups of 4

cucumber strands) running lengthwise across the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi 5

mat towards the top Use your middle and ring fingers to keep the

inner ingredients in place and prevent them from sliding outside of

the rice and nori Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on 6

the mat while using the other to pull the top upward Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

thick roll

[thick roll ingredients] cucumber carrot crab avocado cream cheese

Place a full sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the whole 2

surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place the cucumber carrot sauerkraut avocado and cream cheese 4

pieces running lengthwise across the nori Even with many ingredients

itrsquos important to keep them all located in the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi mat 5

towards the top Use your middle and ring fingers to keep the inner

ingredients from sliding outside of the rice and nori This can be tricky

with so many ingredients Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on the 6

mat while using the other to pull the top upward Continue to apply

pressure as you roll the sushi around in the mat

12

34

5

6

Philadelphia roll

[Philadelphia roll ingredients] smoked salmon avocado cream cheese

Place a half-sheet of nori onto your work surface rough side up1

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame seeds

onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the salmon avocado and cream cheese slices running 4

lengthwise across the center of the nori

Begin to roll the sushi together with your hands using your middle 5

and ring fingers to keep the inner ingredients from sliding outside

of the rice and nori

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

baked roll

[baked roll ingredients] crab carrot avocado cucumber cream cheese pepperjack cheese

Place a full sheet of nori onto your clean work surface rough 1

side up

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame

seeds onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the crabmeat carrot avocado cucumber and cream 4

cheese slices running lengthwise across the nori Even with

many ingredients itrsquos important to keep them all located in the

center of the rice

Begin to roll the sushi together with your hands using your 5

middle and ring fingers to keep the inner ingredients from sliding

outside of the rice and nori This can be tricky with so many

ingredients

12

34

5

baked roll

[continued]

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

Cutthesushirollinto8-10slices(seelaterinstructions)Place7

the roll in a baking pan Cut the pepperjack cheese into thin slices

and cover the top of the roll

Bakeat375ordmF for5-10minutesuntil cheese ismeltedand8

golden brown on top

6

7

cutting the sushi

[tools needed for cutting sushi] sushi knife damp cloth cutting mat

Keep a damp washcloth or paper towel nearby Use it to periodically clean off the cutting knife between cuts A clean bull

knife is important for making smooth cuts

The key to clean cuts is having a very sharp knife Position the end of the knife above the sushi roll Draw the knife bull

back and cut through the entire roll in one smooth motion This should require very little pressure and should only

require pulling the knife back once not a back-and-forth motion

Cutthesmallerrollsinto6-8piecesandthelargerrollsinto8-10piecesbull

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy

thin roll

[thin roll ingredients] cucumber

Place a half-sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the 2

whole surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place two pieces of cucumber (or alternatively two groups of 4

cucumber strands) running lengthwise across the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi 5

mat towards the top Use your middle and ring fingers to keep the

inner ingredients in place and prevent them from sliding outside of

the rice and nori Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on 6

the mat while using the other to pull the top upward Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

thick roll

[thick roll ingredients] cucumber carrot crab avocado cream cheese

Place a full sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the whole 2

surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place the cucumber carrot sauerkraut avocado and cream cheese 4

pieces running lengthwise across the nori Even with many ingredients

itrsquos important to keep them all located in the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi mat 5

towards the top Use your middle and ring fingers to keep the inner

ingredients from sliding outside of the rice and nori This can be tricky

with so many ingredients Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on the 6

mat while using the other to pull the top upward Continue to apply

pressure as you roll the sushi around in the mat

12

34

5

6

Philadelphia roll

[Philadelphia roll ingredients] smoked salmon avocado cream cheese

Place a half-sheet of nori onto your work surface rough side up1

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame seeds

onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the salmon avocado and cream cheese slices running 4

lengthwise across the center of the nori

Begin to roll the sushi together with your hands using your middle 5

and ring fingers to keep the inner ingredients from sliding outside

of the rice and nori

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

baked roll

[baked roll ingredients] crab carrot avocado cucumber cream cheese pepperjack cheese

Place a full sheet of nori onto your clean work surface rough 1

side up

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame

seeds onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the crabmeat carrot avocado cucumber and cream 4

cheese slices running lengthwise across the nori Even with

many ingredients itrsquos important to keep them all located in the

center of the rice

Begin to roll the sushi together with your hands using your 5

middle and ring fingers to keep the inner ingredients from sliding

outside of the rice and nori This can be tricky with so many

ingredients

12

34

5

baked roll

[continued]

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

Cutthesushirollinto8-10slices(seelaterinstructions)Place7

the roll in a baking pan Cut the pepperjack cheese into thin slices

and cover the top of the roll

Bakeat375ordmF for5-10minutesuntil cheese ismeltedand8

golden brown on top

6

7

cutting the sushi

[tools needed for cutting sushi] sushi knife damp cloth cutting mat

Keep a damp washcloth or paper towel nearby Use it to periodically clean off the cutting knife between cuts A clean bull

knife is important for making smooth cuts

The key to clean cuts is having a very sharp knife Position the end of the knife above the sushi roll Draw the knife bull

back and cut through the entire roll in one smooth motion This should require very little pressure and should only

require pulling the knife back once not a back-and-forth motion

Cutthesmallerrollsinto6-8piecesandthelargerrollsinto8-10piecesbull

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy

thick roll

[thick roll ingredients] cucumber carrot crab avocado cream cheese

Place a full sheet of nori onto your rolling mat rough side up1

Cover the nori with a thin layer of rice Spread evenly across the whole 2

surface leaving space near the top of the nori

Sprinkle sesame seeds onto the rice3

Place the cucumber carrot sauerkraut avocado and cream cheese 4

pieces running lengthwise across the nori Even with many ingredients

itrsquos important to keep them all located in the center of the rice

Begin to roll the sushi together by rolling the bottom of the sushi mat 5

towards the top Use your middle and ring fingers to keep the inner

ingredients from sliding outside of the rice and nori This can be tricky

with so many ingredients Roll firmly in one smooth motion

Firmly press the roll together by using one hand to push down on the 6

mat while using the other to pull the top upward Continue to apply

pressure as you roll the sushi around in the mat

12

34

5

6

Philadelphia roll

[Philadelphia roll ingredients] smoked salmon avocado cream cheese

Place a half-sheet of nori onto your work surface rough side up1

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame seeds

onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the salmon avocado and cream cheese slices running 4

lengthwise across the center of the nori

Begin to roll the sushi together with your hands using your middle 5

and ring fingers to keep the inner ingredients from sliding outside

of the rice and nori

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

baked roll

[baked roll ingredients] crab carrot avocado cucumber cream cheese pepperjack cheese

Place a full sheet of nori onto your clean work surface rough 1

side up

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame

seeds onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the crabmeat carrot avocado cucumber and cream 4

cheese slices running lengthwise across the nori Even with

many ingredients itrsquos important to keep them all located in the

center of the rice

Begin to roll the sushi together with your hands using your 5

middle and ring fingers to keep the inner ingredients from sliding

outside of the rice and nori This can be tricky with so many

ingredients

12

34

5

baked roll

[continued]

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

Cutthesushirollinto8-10slices(seelaterinstructions)Place7

the roll in a baking pan Cut the pepperjack cheese into thin slices

and cover the top of the roll

Bakeat375ordmF for5-10minutesuntil cheese ismeltedand8

golden brown on top

6

7

cutting the sushi

[tools needed for cutting sushi] sushi knife damp cloth cutting mat

Keep a damp washcloth or paper towel nearby Use it to periodically clean off the cutting knife between cuts A clean bull

knife is important for making smooth cuts

The key to clean cuts is having a very sharp knife Position the end of the knife above the sushi roll Draw the knife bull

back and cut through the entire roll in one smooth motion This should require very little pressure and should only

require pulling the knife back once not a back-and-forth motion

Cutthesmallerrollsinto6-8piecesandthelargerrollsinto8-10piecesbull

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy

Philadelphia roll

[Philadelphia roll ingredients] smoked salmon avocado cream cheese

Place a half-sheet of nori onto your work surface rough side up1

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame seeds

onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the salmon avocado and cream cheese slices running 4

lengthwise across the center of the nori

Begin to roll the sushi together with your hands using your middle 5

and ring fingers to keep the inner ingredients from sliding outside

of the rice and nori

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

12

34

5

6

baked roll

[baked roll ingredients] crab carrot avocado cucumber cream cheese pepperjack cheese

Place a full sheet of nori onto your clean work surface rough 1

side up

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame

seeds onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the crabmeat carrot avocado cucumber and cream 4

cheese slices running lengthwise across the nori Even with

many ingredients itrsquos important to keep them all located in the

center of the rice

Begin to roll the sushi together with your hands using your 5

middle and ring fingers to keep the inner ingredients from sliding

outside of the rice and nori This can be tricky with so many

ingredients

12

34

5

baked roll

[continued]

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

Cutthesushirollinto8-10slices(seelaterinstructions)Place7

the roll in a baking pan Cut the pepperjack cheese into thin slices

and cover the top of the roll

Bakeat375ordmF for5-10minutesuntil cheese ismeltedand8

golden brown on top

6

7

cutting the sushi

[tools needed for cutting sushi] sushi knife damp cloth cutting mat

Keep a damp washcloth or paper towel nearby Use it to periodically clean off the cutting knife between cuts A clean bull

knife is important for making smooth cuts

The key to clean cuts is having a very sharp knife Position the end of the knife above the sushi roll Draw the knife bull

back and cut through the entire roll in one smooth motion This should require very little pressure and should only

require pulling the knife back once not a back-and-forth motion

Cutthesmallerrollsinto6-8piecesandthelargerrollsinto8-10piecesbull

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy

baked roll

[baked roll ingredients] crab carrot avocado cucumber cream cheese pepperjack cheese

Place a full sheet of nori onto your clean work surface rough 1

side up

Cover the nori with a thick layer of rice Spread evenly across 2

the whole surface covering all of the nori Sprinkle sesame

seeds onto the rice

Carefully flip over the nori so it is resting rice-side down3

Place the crabmeat carrot avocado cucumber and cream 4

cheese slices running lengthwise across the nori Even with

many ingredients itrsquos important to keep them all located in the

center of the rice

Begin to roll the sushi together with your hands using your 5

middle and ring fingers to keep the inner ingredients from sliding

outside of the rice and nori This can be tricky with so many

ingredients

12

34

5

baked roll

[continued]

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

Cutthesushirollinto8-10slices(seelaterinstructions)Place7

the roll in a baking pan Cut the pepperjack cheese into thin slices

and cover the top of the roll

Bakeat375ordmF for5-10minutesuntil cheese ismeltedand8

golden brown on top

6

7

cutting the sushi

[tools needed for cutting sushi] sushi knife damp cloth cutting mat

Keep a damp washcloth or paper towel nearby Use it to periodically clean off the cutting knife between cuts A clean bull

knife is important for making smooth cuts

The key to clean cuts is having a very sharp knife Position the end of the knife above the sushi roll Draw the knife bull

back and cut through the entire roll in one smooth motion This should require very little pressure and should only

require pulling the knife back once not a back-and-forth motion

Cutthesmallerrollsinto6-8piecesandthelargerrollsinto8-10piecesbull

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy

baked roll

[continued]

Place the saran-coated sushi mat on top of the roll Apply 6

pressure on the top and sides of the sushi uniformly Continue to

apply pressure as you roll the sushi around in the mat

Cutthesushirollinto8-10slices(seelaterinstructions)Place7

the roll in a baking pan Cut the pepperjack cheese into thin slices

and cover the top of the roll

Bakeat375ordmF for5-10minutesuntil cheese ismeltedand8

golden brown on top

6

7

cutting the sushi

[tools needed for cutting sushi] sushi knife damp cloth cutting mat

Keep a damp washcloth or paper towel nearby Use it to periodically clean off the cutting knife between cuts A clean bull

knife is important for making smooth cuts

The key to clean cuts is having a very sharp knife Position the end of the knife above the sushi roll Draw the knife bull

back and cut through the entire roll in one smooth motion This should require very little pressure and should only

require pulling the knife back once not a back-and-forth motion

Cutthesmallerrollsinto6-8piecesandthelargerrollsinto8-10piecesbull

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy

cutting the sushi

[tools needed for cutting sushi] sushi knife damp cloth cutting mat

Keep a damp washcloth or paper towel nearby Use it to periodically clean off the cutting knife between cuts A clean bull

knife is important for making smooth cuts

The key to clean cuts is having a very sharp knife Position the end of the knife above the sushi roll Draw the knife bull

back and cut through the entire roll in one smooth motion This should require very little pressure and should only

require pulling the knife back once not a back-and-forth motion

Cutthesmallerrollsinto6-8piecesandthelargerrollsinto8-10piecesbull

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy

presentation

[ingredients for the final presentation] soy sauce wasabi ginger root

All thatrsquos left is to bring out the wasabi soy sauce and ginger root

Artistically arrange the rolls as you see fit Enjoy