2. Press and push the rice, spreading it with the thumbs and fingers to cover the nori. Cover the lower half first and then the rest, leaving a ½ inch margin on the top end. Re-moisten hands. 3. Sprinkle a mix of white and black sesame seeds on the entire rice covered 4. Carefully flip the roll over so that the nori is facing up.
1. Lay the nori sheet. Moisten hands. Make a baseball sized rice ball and lay it in the middle of the sheet.
5. Smear a line of Wasabi, according to taste, bang in the middle of the sheet.
your fingers while using your thumb to roll.
6. Lay the fillings, in this case, slivers of Yellowtail fish and mango slices, on top of the Wasabi in the centre of the sheet.
10. This is how the basic roll looks like. Next you would need a plastic sheet covered sushi mat to correct the roll’s shape.
7. Line the filling with spicy aioli sauce. It is essential that all fillings be put in the middle for the sushi to roll well.
11. Place the plastic covered side of the mat over the roll and with both hands, press lightly to firm it up.
8. This can be tricky. Roll the side nearest to you over the ingredients and finish the roll so the ‘seam’ is on the bottom.
12. The knife needs to be extremely sharp and dribbled with water entirely, so the rice does not stick. Cut the roll into half. Place the two halves side by side and slice them twice at equal distances so you have six pieces. Voila!
9. The rolling is a ‘hold, tuck and roll’
motion. Hold and tuck the ingredients with