| Start with one sheet of nori. Cut it in half vertically, not horizontally. Place one sheet down on your rolling mat, then put the second sheet at the top of the first, overlapping by about 1/2 an inch. You can use a slight bit of tezu to seal them together. The idea is that you're creating one really long sheet. |
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| Spread your rice along the two pieces of nori, leaving just a bit of exposed nori on the outsides. Leave about an inch at the top to seal the roll once it's done. |
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| Roll it all up tightly. The exposed areas of the nori on the sides should be pretty well coated with rice if you've applied enough pressure. |
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| Cut the roll in half horizontally. |
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| Cut each half horizontally, making four quarters. |
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| Take a sheet of nori, and cut it again vertically. This time only set one sheet of it on the rolling mat. Place two of the quarters opposed to each other, making a V-shape. |
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| Here's another picture from a different angle so you can see the V-shape you're making. |
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| Place your tamago, kiwi, apple, or whatever you want in the center of the V, then place the other two quarters on top of it to make the square. |
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| Tightly wrap the sheet of nori around the roll. You can also use a sheet of nori that has had rice applied to it, making the outer layer of the shikai-maki inside-out. For simplicity's sake I'm showing you with a regular sheet of nori. |
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| The completed roll should be square and tight. Seal the edge with a bit of tezu if you need to. |
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| Here I've cut off the right end, making a flat piece. Do this to both ends so your end pieces look nice. |
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| Cut the roll in half, then each half into three thin pieces. Remember, cutting a roll into quarters is a bad omen. |
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| Here's the completed roll on the lower plate on the two sides. |
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| Here's some with kiwi as a filling. This makes for a tasty dessert! |
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