Kanimaki Sushi

On the bamboo mat, arrange half of the nori sheet with the rough side facing up

With a damp hand, take half of the rice and press it lightly

Spread the rice, covering about two-thirds of the nori sheet

Press it to form a firm, uniform layer that's not too high

Spread the desired amount of ginger root on top of the rice (about 1 centimeter)

We recommend using 1 centimeter

Divide the crab stick into three pieces and place them on top of the ginger root

Place your thumbs under the bamboo mat

With your other fingers, gently bury the crab stick in the rice

Roll the bamboo mat to the other end of the nori sheet

Apply a light pressure along the entire length of the roll and, with damp hands, squeeze the sides together

Cut the roll in half and then cut each half two more times, resulting in six rolls

Repeat the process to make the other roll

If you want more, multiply the recipe.