I've always loved MAKING MAKI SUSHI for so many reasons.
I ❤️ sushi, as does my family.
Heaps of fun making.
Who wouldn't like that wasabi, soy umami?
There is always a great selection of fish in New Zealand. Sometimes, I use what I catch, and that's even better for sushi/sashimi dishes.
In this video, I've used three techniques for rolling my maki. The traditional bamboo matt and the machine. It's not difficult. I've prepared the rolled sushi by two methods while using the matt.
Preparing sushi is very difficult, hence the years it takes to master, but this is more down to hand-rolling, filleting, and mastering the many techniques of cooking, curing etc, Knowing how to use certain cuts and how best to age the fish before using. I could go on and on, for I've such admiration for these types of chefs.
The maki sushi I have prepared is much simpler and is (hopefully) easier to follow. The cooking of the rice, washing and using the correct grains is probably the hardest part of this recipe.
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Thanks for watching.