Darcy showed up to Christmas with Nori paper, the pressed seaweed that holds maki and sushi rolls together. Since maki rolls are on my 101 in 1001 recipes list, I decided to, carpe diem. We set off to Meijer to pick up the remaining ingredients:
- cream cheese
- sushi rice (make sure you get sushi rice, not regular rice. it’ll make all the difference in the world!)
Prepare your rice based on the directions on the package. While that’s going down, prepare your fillings.
Something to bear in mind: use wet fingers when working with the rice, dry fingers when touching the nori. I’ll repeat that, because I mean it. This is important. Use wet fingers when working with the rice, dry fingers when touching the nori. Got it? Good.
Lay a sheet of nori on the parchment paper. Spread a thin layer of rice on the nori. On one end, line up your fillings.
Find the sharpest knife in your kitchen. If your knife is dull, it will rip the nori. Once you’ve procured a knife of proper sharpness, cut the roll into bite sized pieces. It works better if you dip the knife in a glass of water first.
It worked! It worked!