I love preparing maki (rolled sushi) at home as they make a fast and filling meal. While my workmanship is less than perfect (I need more practice!), they still taste great and cost a fraction of the price compared to ordering it outside.
It becomes an incentive for me to make my own kani maki as I always ensure that I sneak in my favourite Japanese mayonnaise into the roll – so sinful but so delicious. Serve it with some miso soup and pickled ginger for a fuss free Japanese lunch.
Place nori sheet (rough side up) on bamboo mat. Place one portion of rice on nori, distributing them in a flat layer across the nori, leaving a 5cm gap on top.
Spread a thin strip of mayonnaise horizontally across the middle of the rice, then line the crab sticks across over the mayonnaise.
Using a firm grip, make the maki by rolling the bamboo mat tightly halfway, then continue to roll until the maki is completed.
Using a sharp knife moistened with water, trim both ends of the maki and then make a cut right in the middle of the roll. Further cut each half into three equal pieces. Serve maki with pickled ginger, soy sauce & wasabi at the side.
Noob Cook Tip:
Typically, nori (seaweed) sheets come in 19×20 cm sizes. By folding and cutting it in half, it becomes the ideal size for maki (19×10 cm).