Sushi Roll: Maki

Directions

1. 1
   Heat the nori enough to make it supple, at about 325 degrees F for 3 minutes.
2. 2
   Place a sheet of nori on the bamboo mat with the wider part along the rolling edge of the mat.
3. 3
   Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll.
4. 4
   Press the rice down firmly but gently.
5. 5
   Place a dab of wasabi - about 1/4 teaspoon - on your finger and spread a thin ribbon of wasabi from left to right along the centerline of the rice.
6. 6
   On top of the line of wasabi, lay a length each of fish, cucumber, and scallion.
7. 7
   Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll.
8. 8
   The nori should stick to itself when the roll is complete; if it doesn't, use the cornstarch slurry to moisten it.
9. 9
   Dip a knife in vinegared water and cut the roll into 6 even slices.
10. 10
    Repeat for each maki.
11. 11
    Arrange the rolls cut side up on a plate and top each roll with 1/4 teaspoon tobiko.
12. 12
    Note: This recipe can be used in conjunction with the other recipes for the elements of the Bento Box of sushi hors d'uvre made on the episode which also included: Traditional Osaka Style Sushi, Rice Balls, and Nigiri Sushi.
13. 13
    Also refer to the Sushi Rice recipe as needed.