The Japanese word for sushi rolls is Maki. There are many types of sushi rolls including but not limited to: vegetarian, cooked meat, raw fish and desert fillings. Regardless of what you put into your sushi roll the real secret is the perfect rice. To make the perfect rice involves cooling techniques, handling, and the right balance of ingreidents such as sugar, vinegar and salt for seasoning.

Step by Step. How to Make Your Own Sushi Rolls

1. Place nori sheet on a bamboo sushi rolling mat. Shiny side down with the shorter end closer to you. Place a layer of rice over the nori, leaving space at the top of about 1 inch.

2. Place thin strips of your filling ingredients i.e. cucumbers, bell peppers...etc. about 1 inch from the bottom of the rice.

3. Spread your prefered filling of cooked meat, raw fish and use the bamboo mat to help you roll the sushi closed.

4. Roll the mat over the sushi while keeping the mat out from inside the sushi roll.

5. Remove mat and trim any extra edges and slice into pieces with a wet sharp knife.