Step 1

Wash the Japanese rice 2-3 times with water or until water runs clear.

Step 2

Cook in a rice cooker. (1 cup rice = 1 cup water)

Step 3

While the rice is cooking, pour rice vinegar, sugar and salt into a large wooden or ceramic bowl. Mix well.

Step 4

Once rice is cooked, add into the vinegar mixture and mix well. The hot rice will easily absorb the mixture.

Step 5

Cover the rice with a damp towel. Refrigerate for at least 1 hour. Cover with a towel or cling wrap then refrigerate.

Step 6

In a flat surface, place the nori sheet. Prepare a bowl of water to dip your fingers. This is to prevent rice fro sticking to your fingers.

Step 7

Add a generous amount of the sushi rice to make a square shape the same size as the tofu katsu or tofu of choice.

Step 8

Add the lettuce and then the tofu.

Step 9

Add other toppings of choice, all the same size as the tofu and rice. I used a mix of carrots and pickled radish.

Step 10

Add another layer of rice and press down.

Step 11

Fold each side of the nori sheet to the center while holding together the filling to ensure the sandwich will be held together well.

Step 12

Fold the sheet up while tucking in the sides.

Step 13

Flip over.

Step 14

Wipe your knife with a damp towel to prevent rice from sticking then slice in half.

Step 15

Feel free to add some sesame seeds and teriyaki sauce to your liking! If you intend to store these in the refrigerator, you can wrap them in some cling wrap or place them in an air tight container to avoid them drying out.

Step 16

You can check out the video below on how to roll the maki.Prepare a bowl of water t dip your fingers. This is to prevent rice fro sticking to your fingers.

Step 17

On a flat surface, place your bamboo mat. Place a sheet of nori.

Step 18

Wet your hands. Thinly spread out rice. Leave at least a 1/2" border at the other end of the nori sheet.

Step 19

Add in the fillings of choice.

Step 20

Roll the nori sheet and tuck the filling with your fingers. Squeeze tightly together and roll another time, to seal the edges. Roll the finished maki into the bamboo mat again to make sure it's tightly packed.

Step 21

Slice the whole maki into 8 pieces with a sharp knife. Wipe your knife with a damp towel to prevent rice from sticking.