• 3 cups of sticky rice
  • 10-15 Norileaves
  • Some of the following: cucumber, avocado, bellpepper, green onions, pumpkin, mushrooms, sprouts


  • ricecooker
  • bamboo mat


  • First: wash the rice untill the water stays clean. Cook the rice with 1part rice and 1.5 parts water and some salt.
  • At the same time cut the vegetables into stripes. We advise to discard of the soft interior of a cucumber, however that is a matter of personal taste.
  • Next put a norileave on the bamboomat with the smooth side of the leave facing the table and the rough side facing up.
  • Cover about 1/3-1/2 of the leave with a thin layer of rice. If the rice keeps sticking to you fingers use a little cold water on them to make the rice more controllable. next place some of the vegetables in a line from the left side of the leave to the right side located in the middle of the rice-area.
  • Using the mat start rolling the leave steady untill the bottomside touches the middle of the leave.
  • Now use some water on a 1inch wide stripe on the top-side of the leave. Then roll till the end.
  • Wait untill the rice has cooled down, then cut the role into 1-2inch wide parts.
  • 10-15 Norileaves with about 3 cups of rice should result in more then 100 pieces.


  • Traditionally maki shusi is served with thin leaves of ginger, vasabipaste and soysauce.
  • You can also use some of the vasabipaste on the vegetable to make everything more spicy in the first place.

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