Cost Breakdown

Critical Success Points

• • Rinse the rice until the water is clear
• • Precise rice cooking (medium then low heat)
• • Prepare and incorporate sushi vinegar while the rice is hot
• • Let the rice cool completely in the refrigerator
• • Roll the maki with constant pressure
• • Cut the rolls with a well‑moistened knife

Safety Warnings

• • Be careful of steam when boiling the vinegar.
• • Use a sharp knife to avoid slips.
• • Handle hot rice with care to avoid burns.