Hosomaki: Abiqui Maki, Put the sheet of nori on the Mat for sushi. Moistened with a mixture of water and vinegar with your hands to spread an even layer of rice, leaving a blank strip of 1 cm wide on the sides and far edge. The center put boiled shrimp and cucumber sprinkled with sesame seeds. Gently roll the Maki.

Unique poppies, we repeat the same as in the first step, but with a different filling. Put a strip of eel and striped cucumber, sprinkle with sesame seeds and again gently fold.

Prepare Honkamaki namely Ikura honkamaki, moisten hands to sweep away the water and vinegar. Take in your right hand a small ball of sushi rice about one tablespoon, gently squeeze it to get the bar, attach one end of the nori to the middle of the rice block, now on honkamaki you can put the topping.

On one side put three populatio cucumber (I added one slice of lemon on the other honkamaki), and top off with caviar.

I even did a Sake Maki All the same as in the previous two methods, only the filling was raw salmon. And, of course, not without the nigiri, again, made them with raw salmon, it handles the bar, greased the top of the wasabi and put a piece of salmon. All decorated with slices of lemon, cucumber, radishes and a few whole cherry tomatoes