Step by step

Here is how the filling should look just before rolling up the maki. Wet the strip of uncovered seaweed with a little water

To prepare a really unimpeachable set of Makizushi, you must buy the right rice: the correct variety is Japonica, and it must be cooked just right because otherwise it becomes too soft or too hard, depending on whether it is over- or undercooked.
Today’s recipe for a trio of Makizushi takes us to Japan: the Makizushi, in fact, are an interesting variety of sushi, that famous Japanese dish of raw fish.
apulian product pasta rice