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Sushi 101: How to make a California roll

See larger Step 4: Wet the tip of your knife and cut the roll in half. Line up the two halves and cut each in three even pieces. Serve on a large plate with a garnish of daikon strips and/or an endive leaf.

Photo by SARAH FELDBERG

Step 4: Wet the tip of your knife and cut the roll in half. Line up the two halves and cut each in three even pieces. Serve on a large plate with a garnish of daikon strips and/or an endive leaf.

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  • Step 1: Place a handful of sushi rice on the seaweed wrapper. Spread it to the edges to form a nice, even layer.
  • Step 2: Flip the seaweed wrapper and rice upside down onto your sushi mat. Add your filling ingredients one at a time close together but not overlapping.
  • Step 3: Begin to roll. Use your fingertips to hold the filling in place and steer the mat with your thumbs over the ingredients to form a tight roll. When you've come almost full circle press the edge in to 'seal' the roll.
  • Step 4: Wet the tip of your knife and cut the roll in half. Line up the two halves and cut each in three even pieces. Serve on a large plate with a garnish of daikon strips and/or an endive leaf.

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