Before you can start, you need prepared sushi-rice. Please refer to the chapter how to cook sushi-rice first. You can buy all ingredients in a starter-pack in our store. For maki-sushi (that are the thin rolls) you need thin seaweed sheets. You divide the napkin-sized seaweed sheets in the middle.
You place the halved seaweed sheet on the bamboo mat so that the sheet concludes with the front edge of the mat. When you place the rice on the sheet leave a one centimeter think strip at the back edge free of rice, at the front edge a slightly thinner strip. Do not put too much rice in the middle as you need the space for the cucumber or salmon etc.
Spread some wasabi thinly with a finger across the legth of the rice. Sprincle with some sesame seeds. Half a cucumber and remove the seeds. Cut thin cucumber-strips from the two halves. Place a cucumber-strip in the middle of the rice.
Lift up the front edge of the bamboo mat with your thumbs. Press the rest of the fingers with the fingertip onto the cucumber strip. Start to roll the maki a bit with the thumbs while lifting the mat a bit. When the bamboo mat starts to touch the fingers one hand lets go and continues to roll with the thumb of the other hand. Do not let go of the cucumber until it becomes necessary. Before you finally turn over the mat (like an awning) you roll it back and forth once. The form of the bamboo mat turns round this way. The edge of the bamboo mat needs to be pressed against the egde of the seaweed sheet, like you see on the picture.
Press the bamboo mat on the top carefully with the index fingers, while the middle, ring and the little fingers push against the back and the thumbs against the front of the roll. Lift op the edge of the bamboo mat and continue to roll the maki for ¼ of a turn. Repeat this once more. The egde of the maki-roll will be glued together because of the sticky rice.
Take the maki-roll and place it with the side where the seaweed sheet is glued together on a plate. The moisture in the rice ensures that the roll does not open up again.
Dip the knife into water. With one hand hold the roll. First cut the long roll in half. Cut through the seaweed sheet with slight pressure then slowly, with even less pressure, cut through the rice and the vegetables/fish. The pressure will be enough to cut through the rest of the seaweed sheet. Again moisten the knife before the next cut, otherwise the rice will stick to it.
Place the two halves next to each other. Cut each half into three parts with the moistened knife. Again, using light pressure to cut the sheets and less pressure to cut the filling.
Turn over the six maki-sushi-rolls, so that they stand upright. In the Middle you can see the helical-cut cucumber strips, the outer shape is not completely round because of the bamboo mat. Pour a little soy sauce on a small plate and add a dollop of wasabi. Dip the sushi-rolls into the soy sauce - Bon Appetit! As a sidedish we recomend a little pickled ginger.