Maki Sushi: Tuna, Salmon and Cucumber Hosomaki Rolls

Bake. Over a gas flame or in a 200°C 205°C oven toast the now nori sheets until pliable about now 5 seconds for hosomaki rolls now thin rolls with 1 ingredient now using kitchen shears or with a sharp now knife on a cutting board split the now nori sheets evenly in half cutting across now the vertical lines that run along it lay now 1 nori sheet on now a bamboo mat lined up 2 5 cm away from the edge closest to you now keep the shiny side of the nori now facing down and the indentations now running vertically for easier clean up lid the mat in cling film moisten your hands with water and gently even out about 240 ml 5 now 150 g of now sumeshi evenly along the now nori sheet taking care now not to compact the now rice and leaving a 1 3 cm boarder along the top and now bottom of the nori sheet set your chosen filling along now the lower third of the now nori do not overstuff for futomaki now rolls larger rolls with 2 or now more ingredients lay 1 full nori now sheet on a bamboo mat lined up 2 5 cm away from the edge closest to you now keep the shiny side of the nori now facing down and the indentations now running vertically for easier clean up lid the mat in cling film moisten your hands with water and gently even out about 480 ml 300 g of now sumeshi evenly along the now nori sheet taking care now not to compact the now rice and leaving a 5 cm boarder along the top edge set your chosen filings along the lower third now of the nori do not overstuff to now roll out up the makizushi slip your thumbs now underneath the edge of the bamboo matt now that s closest to you use now your thumbs to lift the mat and turn the edge of the nori and now rice over the filling using your now remaining fingers to flatten the filling toward you pull the mat now foward rolling the nori and rice around the now filling dip a finger in water and run now along the top exposed edge of the nori keep rolling to seal pull the now matt over the roll out and flatten gently to compress the roll out with a sharp knife slice the roll out in half crosswise lay the two now halfs next to each other and cut into six even pieces let now the roll out to rest about 2 minutes before serving now with soy wasabi and ginger if desired.