Small rolls can be filled with just about anything you’d like. You can line chopped tuna to make tekka sushi, or lay long and thin cucumber sticks in the middle to make kappa maki. How about mixing chopped salmon and spicy mayonnaise for the centre? Or pickled plum paste (umejiso)? Anything goes. Even cooked and chopped chicken. Get creative!
Not only the fillings, but also the wrapping can be changed. Rather than using nori, you can use a sheet of tamagoyaki. Combining the ingredients for the Japanese style omelette, simply pour one layer of the mixture onto your pan. The sheet can then be used as the outside for your maki sushi.
All you have to do is on a bamboo mat (makisu) place a sheet of nori on top. Spread a layer of prepared sushi rice on the nori, leaving 1 inch uncovered at both ends. Smear some wasabi down the middle and place your desired filling in the centre. Pressing the filling with your fingers at first, begin to roll the mat up tightly. Don’t press too hard, though. Just firmly.
Open up the mat and the roll should be completed. Press the ends in where the nori has no rice.
Wipe a sharp knife with a damp cloth and slice into equal pieces in one even swoop. Usually, it makes 6 bitesized pieces.
Enjoy!