GallerySushi Week Part 2: How to Make Makizushi (Sushi Rolls) Makizushi may look like they are more difficult to make than say, nigiri, but with the aid of a bamboo rolling mat, they are actually quite simple. The key is to keep your hands moistened at all times in order to help you spread the rice thin enough, and to use fillings sparingly (I've had rolls burst on me, and believe me, it ain't a pretty sight). After rolling into one large log, the rolls are cut into six individual serving pieces. When perfectly fresh, the rice should be tender but distinct (never cold!), and the nori should be soft, but not leathery. This is accomplished by using fresh nori (look for sheets that are deep green in color—they turn brownish as they age), and allowing the rolls to rest long enough that the nori loses its crackly crispness, but still retains a snap when bitten into. A few minutes should do.Makizushi come in four basic forms: Cutting raw fish for maki is exceptionally easy. All it requires is an extremely sharp knife and an extremely high quality fresh seafood, which should be purchased from a fish supplier or a supermarket who specifically sell fish for sushi or sashimi.

Most often, the fish will come in blocks, like this piece of yellowfin tuna: Notice the grain the connective tissue makes between the swaths of meat? The idea is to cut against those at an angle, as well as cutting the block into long thin strips. Most of the time, this is easy—just cut perfectly parallel to the long edge of the block, and if the fish was butchered properly, the connective tissue should end up automatically being severed at a 30 to 45 degree angle. yo sushi delivery readingIf not, some minor trimming and adjustment may need to be made. comprar utensilios sushi onlineCutting the connective tissue at an angle is of utmost importance, as it makes the fish easier to chew.where to buy sushi ingredients in manila

As with vegetables, try to cut the fish into strips with a cross-section approximately 1/2 an inch square. Personally, I'm a maki-purist. I shun a lot of the overstuffed overblown Western maki in favor of simple hosomaki with a single, bright, clean tasting ingredient. My wife is the opposite. Which is odd, because she's skinny and I'm not. Opposites attract, I suppose. What are some of your favorite maki ingredients or combos?sushi las condes 24 horas Sushi Week, Pt. 1: A Sushi Style Guidesushi to go irapuato How to Make Sumeshiyouda sushi full game About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. where to buy eel sauce for sushi

You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook. ShareShare “Tuna Maki” on FacebookShare “Tuna Maki” on TwitterShare “Tuna Maki” on PinterestShare “Tuna Maki” on Google+Email “Tuna Maki” YieldMakes 8 rolls (48 pieces)Ingredients1/2 lemon, thinly sliced crosswise4 (8 1/4- by 7 1/4-inch) sheets roasted nori (dried seaweed), cut in half crosswise4 cups prepared sushi rice1/4 cup wasabi paste1/2 pound sushi-grade yellowfin or ahi tuna, cut into 3/4-inch strips1/2 cup sliced pickled ginger (gari)*1 small daikon radish, peeled and julienned using mandoline2 medium carrots, peeled and julienned using mandolineSoy sauce for dippingSpecial equipment: mandoline, bamboo sushi mat**Available at Asian marketsPreparation Fill large bowl with ice water and lemon slices. Place sushi mat on cutting board with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up long edge of sheet with edge of mat nearest you. Lightly moisten hands with lemon water, then gently spread about 3/4 cup rice onto nori in even layer, leaving 1/2-inch border on long end opposite you.

Brush 1/2 teaspoon wasabi paste in thin horizontal line across rice about 1 inch from side nearest you. Arrange about 1/8 of tuna strips in horizontal line atop wasabi line, cutting tuna as necessary to fit from side to side. Beginning with edge nearest you, lift mat up with thumbs, holding filling in place with fingers, and fold mat over filling so that upper and lower edges of rice meet. Squeeze gently but firmly along length of roll and tug top edge of mat away from you to tighten. (Nori border will still be visible below top edge of mat.) Open mat and roll log forward 1/4 turn, then fold mat over again and squeeze gently but firmly to seal nori border. Repeat to form remaining rolls. Transfer 1 roll, seam side down, to cutting board. Dip sharp knife into lemon water, shaking off excess. Slice roll in half, then cut each half into 3 pieces. Slice remaining rolls in same manner. Serve immediately with remaining wasabi paste, ginger, daikon, carrots, and soy sauce.Sushi Rolls or Hosomaki are a very basic but popular sushi in Japan. 

Hoso means thin and maki means roll. We want to say “thin” because there are also thick rolls, Futomaki.  While Futomaki has a lot of fillings such as cooked vegetables and sweet fish flakes, Hosomaki rolls only have one skinny filling inside.  Because of the simplicity of ingredients and cooking technique, Hosomaki is suitable for home cooking as well as restaurant food. The two most popular Hosomaki are Tekkamaki, tuna roll, and Kappamaki, cucumber rolls, and those are the recipes here.  Tekkamaki uses raw tuna which has a pretty red color against white rice. The name Tekka, hot iron, is said to come from this color.  You only need a little bit of fish for each roll, the price of this roll is very reasonable at restaurants.  Kappamaki is only cucumber and so is perfect for people who don’t eat raw fish.  There is something for everybody in sushi rolls! Hosomaki filling can be something other than tuna and cucumber. Takuan (pickled radish) and cooked Kanpyo (cooked gourd) are popular. 

People in Japan also like Nattomaki (fermented soybeans) which is a little hard to swallow, literally, for Kansai (western Japan) people since a lot of them don’t like Natto.  Believe it or not, tuna salad is a staple ingredient for rolls now too. We didn’t specify the amount of ingredients so you can adjust how much rice and fillings can be in a roll for your taste.  However, if you use our Sushi Rice recipe and use 1/4 cup in each roll, you’ll probably get 7-8 rolls.  We recommend you have extra rice and fillings to experiment and have fun making them. You may need a couple times to practice to roll (I did!), but you’ll get the hang of it.  (Watching the video really helps with this technique.)  Make varieties of rolls for dinner or better yet for parties, and your fiends and family will be very impressed! IngredientsRoasted Seaweed (8 X 7 1/2", or 21 x 19cm) raw tuna (sashimi grade) Japanese cucumber (or Persian or English) InstructionsCut Roasted Seaweed in half (4 x 7 1/2" or 10 x 19cm).