Goshen’s Tips for Preparing Maki Sushi

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Goshen's tips for preparing Maki sushi is very informative and gives step by step instructions for preparing Maki style sushi. This is the traditional seaweed wrapped type of sushi. Goshen's tips for preparing Maki sushi has quick step by step instructions for the preparation of Maki style sushi. You can use the same techniques learned for Maki style sushi for Hosomaki style sushi or Futo Maki style sushi.  Goshen's tips for preparing Maki sushi is a wonderful easy way for making tradition style sushi.

In Goshen's tips for preparing Maki sushi the major difference with Hosomaki style sushi is that you prepare it with half a nori sheet (seaweed sheet). The Futo Maki style sushi uses a full nori sheet (seaweed sheet). To know what you will need for preparing sushi check out Goshen's Sushi Kitchen for a list of utensils and tools needed for the best results.

 For Hosomaki style sushi put half a nori sheet on a rolling mat with smooth side of the nori sheet down. Let the long bottom sude of the nori sheet touch the bottom side of the mat.

Step 1: The first step in Goshen's tips for preparing Maki sushi is to dip your hands in vinegar water. Then cover the sheet with room temperature sushi rice ¼ inch 1 cm thick. Don't press the rice together. Leave a margin on each side of the mat. Spread a small amount of wasabi paste lengthwise on the rice.

Step 2: Put the ingredients in the middle of the rice according to the recipe. Everything should be at room temperature except for the fish which should be cold. This will prevent the rice and the filling from sticking.

Step 3: The next step in Goshen's tips for preparing Maki sushi is to lift the bottom part of the mat and roll the nori sheet and rice around the filling to form a sushi roll. Hold the filling in the middle in order to keep it in place. Pull out the mat shortly before the roll closes.

Step 4: Place a part of the rolling mat over the sushi roll, press it together very gently but firmly. Then form round or rectangular Maki sushi depending on your preference. Then remove the rolling mat and put the sushi roll on the cutting board seam facing down.

Step 5: The fifth step in Goshen's tips for preparing Maki sushi is to squeeze the open ends together with your fingers. Dip a large, sharp knife in vinegar water and cut the sushi rolls in half. Put the two halves next to each other and cut them equally in half or in three parts, according to what recipe one's using.

Step 6: One can cut straight or diagonally. One will have 4 large or 6 smaller pieces. Place the Maki sushi upright and decorate. This is the end of Goshen's tips for preparing Maki sushi, if you're looking for what you need to prepare sushi check out Goshen's Sushi Kitchen.

While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com

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