Master the art of homemade maki sushi with this foolproof recipe that combines traditional Japanese techniques with Hawaiian-style variations. From perfectly seasoned sticky rice to creative fillings like spam and avocado, you'll create restaurant-quality rolls in under 90 minutes.
For best results, keep rice covered with a damp towel while working to prevent drying. First-timers shouldn't worry if the first roll isn't perfect - even experienced sushi chefs say the first roll is practice! Store uncut rolls wrapped tightly in plastic wrap in the refrigerator for up to 24 hours. Never store cut pieces as the rice dries out quickly once exposed.
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