A step-by-step guide to making classic sushi

> Maki (sushi rolls)

Roll out the bamboo sushi mat (makisu) and place a sheet of dried seaweed (nori) on top. Now spread a layer of rice onto the nori. The rice layer should be as thin as possible and no thicker than 1 cm. It's important to ensure that the rice tapers off toward the top end of the nori. Or simply leave a 2 cm wide strip of the nori uncovered. Now add wasabi (green horseradish paste) to the rice by spreading it in a thin vertical strip down the centre of the rice. But be careful! Wasabi is very hot! That's why it's important not to use too much. Then add a row of the filling of your choice (e.g. smoked salmon, tuna and cucumber) on the rice at the bottom edge of the nori. Starting from the edge closest to you, roll the bamboo mat with the filled sheet of nori away from you using even pressure. Then press the edges together to seal the roll. Cut the sushi roll into 2 to 3 cm strips and serve on a platter.

> Temaki (hand-rolled sushi)

To make temaki sushi, the first thing you have to do is cut the nori sheet in half horizontally. Place half a sheet on your hand with the shiny side down. Press around 30 g of sushi rice onto the left half of the nori sheet and spread a thin layer of wasabi on top. Then add a filling such as avocado or surimi strips. Roll up the nori sheet and filling into a cone-shaped sushi. Seal the edges with a little rice. You can also make hand-rolled temaki sushi at the table with your guests. Simply prepare the rice beforehand and provide them with nori sheets, wasabi and various ingredients for the filling and enjoy a fun 'do-it-yourself' sushi meal.

> Nigiri (handmade sushi)

Always use very fresh fish to make nigiri sushi. Cut the fillets of fish using a sharp knife, keeping the blade at an angle, into approximately 5 mm thick slices. Hold a piece of fish between the thumb and forefinger of your left hand and add a dab of wasabi paste. Moisten the palm of your left hand with diluted vinegar solution and make an oval-shaped ball out of around 20 grams of sushi rice. Now place the rice on top of the fish fillet and wasabi and carefully shape it with your fingers. 

> Inside-out rolls

This type of sushi is also called ura-maki or California roll. To make it, you have to cover the bamboo mat with a sheet of plastic wrap. Spread the rice on the mat and put the nori sheet on top. Another layer of rice is added on top of the nori, followed by a layer of Japanese mayonnaise and a little wasabi. The fillings are added next (e.g. salad, surimi, avocado, cucumber). Simply place them on top and roll up in the same way that you would make a regular sushi roll. Gently pull out the plastic wrap as you roll, and press the finished roll to seal it. Now remove all the plastic wrap from the rice and decorate the finished roll with sesame seeds or caviar before cutting it into 2 to 3 cm long strips.