Maki - Sushi Roll

Ingredients:
Cooked rice
Nori- Seaweed
Cucumber, cut into long stick
Eggroll
Crabstick
Mayonnaise

Method:
1. Cover the sushi bamboo mat with a plastic bag or cling firm. To avoid the mat get dirty.

2. Place one sheet of nori onto the bamboo mat, on a flat surface.

3. Put the rice along one long side of the nori, leaving a 2cm(1 inch) border around the remaining three sides.

4. Arrange the cucumber stick, eggroll and crab-stick at the center of the rice. Spread some mayonnaise over the ingredients.

5. Using the mat as a guide, roll nori up firmly from the bottom, enclosing rice around centered ingredients. Fold the maki and apply pressure.

6. Fold the mat forwards again and apply more pressure. Press the nori edges together to seal the roll.

7. Using a sharp knife to trim off the uneven ends. Then cut the maki roll into 2.5cm(1 inch) rounds.

8. Arrange sushi on serving plate with each piece facing up.

9. Ready to serve with some pickled ginger and sushi soy sauce.

Tips:
Moisten your hands in a bowl of water. This will stop the rice from sticking to your fingers, when spreading rice over the nori.