Sushi Rolls (Makis)

1. Historical background:
Although many think that sushi belongs to the most traditional gastronomy of Japan, the truth is that it has
less than a century of existence. But in spite of its youth, the amount of different recipes is surprising. Also
surprising is the contribution that the Americans have made, often through Japanese chefs based in the USA.

2. Recipe:
There are many different ways to serve sushi, one of the most common are the so-called 'Makis', raw fish cut
and rolled in Nori seaweed with rice, which can also add other ingredients.

Ingredients:
- Nori leaves
- Rice for sushi
- Wasabi
- Fish, seafood or vegetables according to recipe
- Sushi mat

Preparation:
- The Nori seaweed is placed on the mat with the rough side facing upwards. We moisten our hands (without
being soaked) and take the rice (previously seasoned) and spread it on the seaweed, without crushing it.

- On the rice, place an elongated piece of the chosen filling. Above, it can optionally be extended a little bit
of wasabi, which will give it a spicy touch. We can extend it with the finger.

- We roll with the aid of the mat so that the filling is in the middle of the seaweed and the rice. Cut into eight
pieces and serve with soy sauce.

- Pizza maki: Breaded fish and avocado covered with cream cheese, gratin in oregano sauce and bathed in
sweet sauce.

- Maki Grill: Breaded fish, cream cheese and asparagus tempura wrapped in fish sealed with parrilla sauce.

- Maki Furai: Breaded roll filled with avocado, breaded fish and cream cheese.

- Maki acevichado: Breaded shrimp and avocado wrap, covered with thin strips of fish and chinese onions in
a sauce of acevichado.

3. Secrets:
- Each chef can make its own variations, changing the type of roll (uramaki with nori in the interior or
makimono with nori on the outside). It is also the discretion of the chef to add wasabi (almost all take it) or
even mayonnaise, mixing both or other sauces.

- Also decorations vary where we will see things like chives, sesame seeds, different vegetables and sauces,
very thin strips of avocado or strips of salmon.