ROLL UP, ROLL UP!

Shire Yu, the free-diving, spear fishing head sushi chef at our Japanese restaurant Sachi, reveals her top tips for making the perfect maki roll

IT’S ALL IN THE RICE

Good quality rice only needs to be washed 2 or 3 times, any more and it can become too starchy. If you’re using a pan instead of a rice cooker, don’t be curious – keep the lid shut: the steam cooks it.

SUGAR YOUR VINEGAR

Even when a bottle is labelled sushi vinegar, it isn’t sweet enough. Add 20g of sugar and a pinch of salt to every 150ml of vinegar – the amount you’ll need to prepare 500g of sushi rice. 

GET THE TEMPERATURE RIGHT

Wait until the rice is at skin temperature – too hot, it will ruin the seaweed, too cold, it won’t roll. Add the rice to the rough side of the seaweed, leaving a finger gap for sealing the roll. 

KEEP IT SIMPLE

Fill the maki with whatever you want – even meat, just keep it uniform across the head to tail of the roll and don’t over fill. Keep it simple and don’t use more than three ingredients. 

DON’T PRESS TOO HARD

When you’re working with the rice always be careful to not press too hard – if it compresses too much it will turn into savoury mochi. Be extra careful when using a sushi mat to roll your maki.

WET YOUR KNIFE

To cut, take a very sharp knife, dip the tip in water then tap the base so that the drip runs down the edge. This will stop the rice sticking to the knife. Cut in one smooth slice – don’t saw at it.