Get slicing: “Cut the vegetables large for a nice texture or really thin like angel hair pasta,” says Adams. Do the same for fish.
Prep the rice: Adams suggests adding seasoned vinegar and mirin cooking wine, salt and sugar to make the rice uniformly glossy. Use the rice while it’s warm. “A good maki roll has a little bit of crunch and texture from the seaweed paper and the rice,” he says.
Layer up: Position a rolling mat in front of you, lines running horizontally, and place a nori seaweed sheet on it width-wise. “Even if you like rice, keep it thin or the roll will burst,” he says. “Leave 1/4-inch uncovered nori at the top and 1/4-inch rice hanging at bottom. The ingredients go on right where the rice hangs off the nori.”
Start rolling: Grab the closest edge of the mat with your thumbs, holding the ingredients with your fingers to prevent sliding. Pull the rice up and over the ingredients. “That first flip is as tight as the roll is ever going to be,” he says. Continue to roll, using the mat to give it shape.
Make your piece: Put the roll seam-side down on a cutting board and get cutting. “Sharp knives give sharp, crisp edges like you’d see in a picture,” he says.