3 Ways to Roll Sushi

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3 Ways to Roll Sushi
3 Ways to Roll Sushi
Anonim

Sushi comes in all shapes and sizes, but there's no denying that the rolled format is one of the most popular. You can make sushi with just about any combination of ingredients you can think of. In addition to the traditional makizushi, named after the seaweed roll, or nori, it is also possible to make rice on the outside or in a cone shape, called temaki. Follow this guide and hit your next dinner party!

Steps

Method 1 of 3: Making makizushi

Roll Sushi Step 1

Step 1. Place a sheet of nori on the sushi mat

The nori sheet has a rough side and a smooth side. Place nori with the rough side up.{{whvid|Roll Sushi Step 1.360p.mp4|Roll Sushi Step 1-preview.jpg}

You'll find sushi mats and nori packs in most Asian food markets. You can also order online (nori is dry and can be easily transported)

Roll Sushi Step 2

Step 2. Spread a sushi rice ball on top of the nori

The rice should cover evenly from the edge closest to you up to two fingers away from the edge furthest away.

  • Start by placing the ball in the middle of the nori sheet and spread it out evenly.
  • Use your fingers to spread the rice over the nori. Keep your hands wet with a mixture of water and rice vinegar.
  • Do not press or crush the rice; otherwise, it won't be good for curling.
Roll Sushi Step 3

Step 3. Add the filling ingredients

Place ingredients in a row, starting with the tip closest to you. Each ingredient must have its own row and each must have a small space in relation to the other. Some common combinations:

  • Tuna or Basic Salmon: These are usually made with just tuna or salmon, without any other ingredients.
  • Ahi sushi: albacore, cucumber, daikon, avocado.
  • Shrimp Tempura: Shrimp tempura, avocado, cucumber.
  • Phoenix: salmon, tuna, kani, avocado, tempura batter (fried).
  • If using raw fish, it is important to choose ingredients already prepared for this purpose to avoid food poisoning and parasites.
Roll Sushi Step 4

Step 4. Hold the edge of the mat with your thumbs

Start with the edge that has the first ingredient. Lift the nori and fold it over the first ingredient. Keep the ingredients in place and stick them to the rice.

Roll Sushi Step 5

Step 5. Continue rolling the sushi

Fold the front edge of the nori into the roll and remove the mat while continuing to roll the sushi. Slowly roll to create uniform sushi.

Roll Sushi Step 6

Step 6. Squeeze the sushi

It's important to squeeze the roll so that the ingredients don't fall out when you cut it. Squeeze the sushi with the mat, but not too tightly. Roll the sushi back and forth with the mat to squeeze and seal.

Roll Sushi Step 7

Step 7. Let the sushi rest for a minute before cutting it

You can use this time to prepare another roll. This resting time allows the rice to slightly moisten the nori, decreasing the chances of tearing.

Roll Sushi Step 8

Step 8. Cut the sushi into six or eight pieces with a sharp, wet knife

The thickness of the sushi will depend on the number of ingredients. If there are a lot of ingredients in the roll, the slices should be thinner.

Roll Sushi Step 9

Step 9. Serve the sushi right away

It is best served chilled. Avoid leaving it in the fridge to eat later. Experiment with different ingredients until you find your favorite combinations.

Method 2 of 3: Making Uramaki

Roll Sushi Step 10

Step 1. Place a sheet of nori on the sushi mat

The nori sheet has a rough side and a smooth side. Place nori with the rough side up.

Roll Sushi Step 11

Step 2. Spread a sushi rice ball on top of the nori

The rice should cover evenly from the edge closest to you to about an inch from the edge furthest away. Remove the nori and rice from the mat temporarily.

  • Start by placing the ball in the middle of the nori sheet, and spread it out evenly.
  • Use your fingers to spread the rice over the nori. Keep your hands wet with a mixture of water and rice vinegar.
Roll Sushi Step 12

Step 3. Open a sheet of plastic wrap approximately the size of the nori sheet

Place it on a flat surface and dampen it with a damp cloth.

Roll Sushi Step 13

Step 4. Place the plastic film over the rice spread on the nori

Roll Sushi Step 14

Step 5. Turn over the nori, rice and plastic

Place one hand on top of the plastic wrap and use the other to turn the sushi mat over the edge. The plastic should be in the palm of your hand. Replace the sushi mat on the work surface and place the nori, rice, and plastic together on top of it with the plastic facing down.

Roll Sushi Step 15

Step 6. Add the filling ingredients

Place ingredients in a row directly over the nori. Start with the nearest edge. Each ingredient must have its own row and each row must have a small space in relation to the other. Some of the most common California roll combinations:

  • Classic: cucumber, kani, avocado.
  • Philadelphia: salmon or smoked salmon, cream cheese, cucumber.
  • Butterfly roll: eel, kani and cucumber, and avocado on top.
  • Sushi is a visual appeal food. Experiment with different colored ingredients to make a finished sushi that is as pleasing to the eye as it is to taste.
Roll Sushi Step 16

Step 7. Start rolling

Grasp the edge of the mat with your thumbs. Start with the edge with the first ingredient. Lift the nori and fold it over the first ingredient. Keep ingredients in place. Fold until the rice has stuck to the nori.

Roll Sushi Step 17

Step 8. Remove the plastic

When the rice is glued, remove the plastic. Continue to remove the plastic while continuing to roll the sushi.

Continue to squeeze the sushi while folding it. Keep ingredients in place

Roll Sushi Step 18

Step 9. Decorate the sushi

Depending on the recipe, it's good to decorate the sushi. You can use avocado, sesame, fish, tobiko (fish roe) or anything else that comes to mind.

Roll Sushi Step 19

Step 10. Cut the sushi into six or eight pieces with a sharp, wet knife

The thickness of the sushi will depend on the number of ingredients. If there are many ingredients in the roll, the slices should be thinner.

Roll Sushi Step 20

Step 11. Serve the sushi right away

Method 3 of 3: Making Temaki

Roll Sushi Step 21

Step 1. Carefully hold a sheet of nori

Do this with your non-dominant hand. The shiny side should face down.

One end of the sheet should be in the palm of your hand, and the opposite end should go through your fingers

Roll Sushi Step 22

Step 2. Spread a sushi rice ball on top of the nori

Dip your hand in water mixed with rice vinegar to prevent the rice from sticking together. Spread the rice so that it covers a third of the nori leaf.

You should try to use about half a cup of rice per roll

Roll Sushi Step 23

Step 3. Make a notch in the center of the rice

Put the ingredients in the notch, but don't overdo it, otherwise it will be difficult to roll up later. Some of the most popular combinations:

  • Spicy tuna: chopped tuna, mayonnaise, pepper sauce, cucumber, carrot
  • Rock 'n Roll: eel, cream cheese, avocado
  • Tamago: omelet, lettuce, avocado.
Roll Sushi Step 24

Step 4. Start rolling

Lift the bottom end of the nori and fold it over the cone-shaped ingredients. Continue rolling, squeezing whenever possible.

  • Press the rice against the nori. This will make the rice work like a "glue".
  • You don't need to cut temaki. Dip the part you want to eat in the soy sauce instead of putting the sauce in the whole temaki. This prevents it from falling apart.
Roll Sushi Step 25

Step 5. End

Tips

  • Use a sharp knife when cutting sushi or it will tear.
  • The best Japanese soy sauce for sushi is light, like the Kikkoman brand, or Kikkoman with low sodium content. Heavier Chinese sauces steal the delicate flavors of sushi.
  • You can opt for cooked fish to avoid health risks. There are several popular boiled fish for sushi, such as shrimp, eel and octopus. Smoked salmon is technically not raw.
  • Be careful when buying fish, but remember that it's not difficult to find the right kind if you search and ask. Don't give up and use something cooked just because raw food looks scary. Food hygiene is extremely important, but I think censorship leads to paranoia about raw foods, rather than reminding you that human error in handling food causes the most danger. All you have to do is buy properly prepared fish from someone you trust, in addition to being careful in the preparation; so there is nothing to worry about. However, if you've read this far, you might not care about it anymore - good job! Enjoy the sushi!
  • For best results, use only high quality sushi rice and cook in a rice cooker according to instructions.
  • Serve with wasabi (Japanese horseradish), soy sauce and pickled ginger.
  • If you want to spread the rice by hand, soak it with a little rice vinegar to keep the nori from sticking. You can also use a non-stick spatula to spread the rice.
  • Wasabi is usually sold in powder form. Mix 1 tablespoon with a few drops of water, then add water while continuing to mix until you reach the desired consistency.
  • Try ingredients, especially fish. Use harder vegetables; things like tomatoes don't work.

Notices

  • Sushi rice is a special type of rice that becomes sticky when cooked. It is essential to use the right kind of rice! Sushi rice is found in most Japanese, Chinese and Korean markets.
  • When cooking rice, use the shorter grains and do not use oil as the rice needs to be sticky.
  • Be careful when handling raw fish; wash your hands often.
  • Kani and other shellfish are too dangerous to eat raw. Raw fish used in sushi must be properly prepared to avoid parasites and bacteria. You can buy prepared sushi fish at a Japanese market, where it must clearly be written “for sushi.” Do research.
  • Be careful when winding and cutting.
  • Note that fresh raw fish for sushi should be read as “fresh fish properly prepared and quickly frozen.” Freezing is one of several measures taken to promote food safety.This process kills the tapeworm spores.
  • Use the freshest, best quality ingredients you can find. Don't be cheap when it comes to eating raw fish!

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