Secrets Of Sushi - Maki

Step 1: A sharp knife

Sushi knives can cost hundreds of pounds, but at very least you need to make sure your blade is sharp enough to cut cleanly through fish without tearing.

Step 2: Bamboo mat

Get a good-quality bamboo mat for rolling.

Step 3: Be gentle

Press down on the nori – seaweed – gently to prevent it from breaking.

Press rice down onto the nori everywhere, but leave a finger's gap along the edge. Don't overstuff, or it'll fall apart.

Step 4: Salmon

Make sure the salmon chunks you cut are sufficiently thick and chunky.

Step 5: Rolling

Roll the mat right round to the empty section of nori, and add a small amount of water. Fold it back up tightly, and press in. Slice at an angle, and present.