How to make Maki?

Place sushi rice and 600ml water in a large, heavy-bottomed pan. Place over a high heat and bring to the boil. Cover, lower the temperature and cook for 15 mins. Turn off the heat, keep the lid on and leave for a further 15 mins. Place the cooked rice in a large, shallow dish, sprinkle over half the seasoning and, using a wooden spoon or spatula, fold in the seasoning, being careful not to stir the rice. Continue to add the seasoning, adding just enough to flavor the rice without making it soggy. When the rice reaches room temperature, cover with a damp cloth until ready to use. Place a piece of seaweed on your rolling mat, wet your hands and then cover the seaweed with a 1cm layer of rice, making sure to leave a 3cm border at one end. Moisten this border with water or vinegar seasoning. Using a chopstick, make a channel in the rice a third of the way up. Use your fingertip to spread a tiny dab of wasabi in the channel. Then, put your chosen filling; thinly sliced seafood, vegetables etc over the wasabi, holding it in place with your fingertips. Roll the nori and mat away from you with your fingers to make a tight roll. Re-roll if it is too loose. Apply pressure to the moist border to seal the roll.

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