Understanding how to roll sushi is a skill. As with any form of art, it needs time and a lot of practice. However, most experts are not willing to teach the techniques.
Here are the basics of preparing sushi rolls! Ensure that you have a look before trying a recipe. In this article, you will learn how you can make sushi rolls from your home. For you to make sushi rolls, you will require to have the following:
- Sushi rice
- Seaweed (Nori)
- A dish of water
- Chopping board
- Sharp knife
- Bamboo sushi mat (Makisu)
Here is a guide on how to make the three common types of sushi rolls:
Fat Roll (Futomaki)
Fat rolls are excellent for beginners who are learning to roll sushi. Futomaki is the most common method of rolling sushi in Japan. It enables you to put the maximum amount of ingredients inside the roll, and it brings forth the taste of the seaweed.
For those people who don’t like the taste of the Nori, Futomaki can be rolled with rice on the surface too.
Here is the procedure for preparing Futomaki
- A standard version of futomaki is prepared using a full sheet of seaweed.
- Using about two handfuls of sushi rice, spread the rice across the rough side of the nori, leaving approximately 1 inch of bare seaweed on the top.
- Now you can add the right amount of ingredients on top of the sushi rice in the center. Futomaki is the name of particular rolls with particular ingredients. In this guide, we are simply teaching you how to roll futomaki.
- Then you fold your thumbs and place your fingers over the ingredients, roll the seaweed over and compress. At this stage, your roll should be ¾ of the way to the top.
- Dip your hands in water to get the top of the nori moist.
- Immediately continue rolling until both sides of the nori meet and the roll are sealed. Ensure that you do it fast because when the top of the seaweed dries, it will look loose and likely will not seal correctly.
- Leave the roll some time to dry and then continue to cutting. Normally, futomaki sushi is cut into ten pieces.
- Cut your roll into halves and place the halves adjacent to each other. Then cut them four more times from one end to the other.
Skinny Roll (Hosomaki)
Hosomaki is an excellent method of learning how to prepare sushi rolls using one or two ingredients on the inside. It is a traditional way of rolling sushi in Japan, and most of the single-vegetable sushi rolls are made using this method.
- Put a half sheet of seaweed onto your bamboo sushi mat. Ensure that the smooth side of the nori is down.
- With wet hands, spread a slightly smaller amount of rice and spread it across the seaweed.
- When spreading the rice, ensure that you leave part of the nori bare around the top – usually about one centimeter of space on the seaweed.
- Without overturning the nori, place your ingredient of choice onto the rice (try using cucumber for the first few times).
- Dampen your fingers and put a little amount of water on the bare part of the seaweed to make it moist.
- Then tuck your thumbs under the bamboo sushi mat, hold the cucumber with the other fingers, and start rolling. On this one, we want the seaweed to touch the exposed rice and then roll onto the moist nori.
- Apply some pressure on the roll to ensure that it is sealed. Then allow the hosomaki to rest for some time for the damp nori to dry before you proceed to the cutting process.
- Hosomaki is normally cut into six pieces. To cut your hosomaki, ensure that you use a clean, sharp, and moist knife to prevent tearing. Cut your roll into halves and place the pieces side by side. Then, cut the two halves into thirds.
Inside Out Roll (Urumaki)
Urumaki is the most common type of sushi roll found in the United States and is increasingly becoming popular in Japan. Here are the instructions on how to make it:
- To prepare Uramaki, simply put your bamboo sushi mat (Makisu) on a chopping board and place a half sheet of seaweed on its top. Ensure that the smooth side of the nori is down.
- Next, dip your fingers into the water and rub your hands together to make them slightly moist. Take a small amount of sushi rice, about the size of a baseball, and place it on the top of the seaweed.
- Using moderate pressure, spread the rice across the nori. Utilize both hands and ensure that you do not smash the grains of rice.
- After covering your nori completely with rice, flip it over to the other side of the seaweed and get ready to start rolling.
- Now you can place your ingredients of choice on the center of the seaweed. It is up to you to choose the ingredients. You can also search for sushi roll recipes to get a list of ingredients.
- After placing your ingredients, tuck your thumbs under the makisu and put the other fingers on the other side of the ingredients. Then roll your sushi mat and seaweed towards the fingers while applying pressure. Ensure that the rice completely rolls over the ingredients, and nothing is sticking out.
- Lastly, hold the bamboo mat and continue pulling it away from you to finish the rolling process. Ensure that you tuck in both ends to make sure that no ingredient sticks out.
- Now that we have our roll, it is time to cut it into pieces. Mostly, Uramaki is cut into eight pieces. Using a sharp knife, cut the roll into halves. Then cut each half into quarters and then cut each of the quarters into halves.
- Then you can arrange your pieces in any manner you would like, garnish suitably, and enjoy!
Making sushi rolls takes some practice – the first few attempts can be far from desirable. However, the outcome is worth the time you invest in practice. Even if the practice is annoying, the failed rolls are still as delicious as perfectly-made ones. Tips: die-hard sushi lovers drink tea to bring out more flavor out of these amazing rolls.