Preparation:
Louisiana Mayonnaise: Combine the mayonnaise ingredients in a bowl and mix well.
For each sushi/maki roll, place 1 sheet of nori seaweed, shiny side down. Spread 1 cup of prepared sushi rice in a 1/4 inch layer on the nori, leaving a 1 inch strip of the seaweed uncovered by rice at the top of the sheet.
Spread a small spoonful of mayonnaise in a line aross the rice. Lay out the rest of the ingredients on top of the mayonnaise.
To roll, hold the bottom edge of the mat with your thumbs and the core ingredients with your fingers. Roll the bottom edge of the mat up and over the core ingredients, so that the bottom edge of the nori is touching the rice on the other side of the ingredients.
Press the mat to tighten the roll, then lift the bottom edge of the mat out of the way and complete the roll, ending with the seam on the bottom.
Press teh mat around the roll to shape it and then place the roll to the side with the seam down. Cut the roll into 8-12 pieces with a sharp knife, making long, clean strokes. Wipe the blade of your knife with a wet cloth between each cut to prevent sticking.
Arrange on a plate a serve with the Louisianna mayonnaise as a dip. |
