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SUSHI 
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| What you need for making Maki Zushi 1. Handai (a large wooden tub)2. Syamoji (a rice paddle) 3. Uchiwa (a paper fun) 4. Makisu (a rolling mat) 5. Houcho (Kitchen Knife) |
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 Handai & Syamoji |
 Uchiwa | |
| 6. Toppings (e.g., vegetables, sliced raw fish and etc.) | ||||
| 7. Nori sheets (Seaweed) |  Makisu |
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How to make 'shari' (cooked rice) |
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2. Cook the rice after soaking in water for between 30 minutes and one hour. 3. When the rice is ready, place it in a handai, and pour vinegar over rice. Mix vinegar into the rice slowly using a shamoji. 4. Fan with uchiwa to remove extra moisture while mixing the rice. |
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1. Put shari on a nori sheet Place a nori sheet on a rolling mat, and put a scoop of sushi rice on it. Spread the sushi rice with your fingertips. Leave about an inch of space at the top of the nori for sealing the roll. |
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2. Place the sushi items on the Shari Arrange toppings, and line them across the middle of shari. Smear a small amount of wasabi (Japanese horseradish) depending on your taste. |
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3. Roll the Sushi up into a cylinder Roll up tightly with the rolling mat. Make sure both sizes of right and left are even. Press the rolled sushi to make up the shape. |
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Cut the sushi roll into about one-inch rounds with a sharp knife. For smooth cutting, it is important to moisten the knife after each cutting. |
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