How to make standard sushi rolls. Don't roll ! Fold !

Prepare one sheet of nori seaweed, noting the shiny side and rough side.

Wet your hands in a bowl of water.

Take about a tennis ball-sized amount of sushi rice and spread it over the nori, leaving a pinky-sized gap at the top and bottom.

Place cucumber and crab sticks in the middle of the rice on the nori.

Add a drizzle of Japanese Kewpie mayonnaise on top of the ingredients.

Instead of rolling, fold the sushi by placing your thumb under the sushi mat and bringing the nori and rice over the ingredients.

Push the ingredients back to lock them in place without squeezing too hard.

Lift the sushi mat away from you to complete the fold, ensuring no rice is sticking out.

Wrap the sushi in plastic film and let it sit for about five minutes to set.

Cut the sushi into 8 slices using a wet knife, slicing rather than chopping to keep the edges clean.

Equipment Needed

Spice Level:

Dietary