Placer une feuille Nori sur la natte en bambou Makisu, éparpiller dessus le riz cuit vinaigré avec de la sauce Merin, laisser approximativement 2cm vide à une extrémité de Nori, Presser le riz pour former une fine couche
Mettre vos ingrédients favoris, ici le poisson, les pousses de bambou au centre de la couche de riz, Enrôler la natte en légèrement pressant la nourriture et enlever la natte
Tourner le bord de Nori sur le rouleau, couper le Maki-Sushi ainsi obtenu en 7-8 tranches
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