With just a little practice, you can make sushi rolls at home that are as dazzling to look at as they are delicious to eat.Today, we’re making a variation on the California roll. Along with sushi rice and sheets of seaweed (nori), California rolls require only a few ingredients: crab meat (or imitation), avocado, and cucumber. If you like, mix the crab meat with a little mayo to create a creamy consistency.To this basic list of ingredients, we’ve added sliced carrots and cooked shrimp…because that’s how we roll.You’ll need a few essential tools for making sushi:This is the traditional way to roll any type of rolled sushi, which is called maki sushi. There are actually two options for this method: rolling with the sushi rice on top of the sheet of nori, as we do here; or with the nori flipped over so the rice ends up on the outside of the finished roll (uramaki sushi).1) Place the bamboo rolling mat on a cutting board so the bamboo strips are running horizontally to you. Spread a strip of plastic wrap over the bamboo mat.

Then place a sheet (or a half sheet) of nori on the plastic wrap.2) Spread a thin layer of sushi rice over the nori. (See below for more about making perfect sushi rice.)Don’t use too much rice. With a little practice, you’ll get a feel for how much rice to use. We’re spreading about 1 cup of rice per whole sheet of nori, leaving a small space at the top edge of the nori so you can seal up the roll.PRO TIP: wet your fingers as you spread the sticky sushi rice over the nori.3) Add your ingredients toward the center of the rice-covered nori. where to buy sushi grade fish in ctIf you’re making a roll with the rice on the outside, simply turn the nori over, placing it rice-side down on the rolling mat. buy sushi grade fish online ukThen add your ingredients to the top of the nori.4) Gently lift the bottom of the mat up and over the sushi. sushi at home nigiri rice press

Press and shape the ingredients into a tube. Roll with pressure so you get a firm roll.5) Roll until just an inch of nori shows at the top. Seal the edge of the nori with a little cold water. Firm it up by squeezing the mat around the roll until it feels uniformly snug. Be careful not to squeeze so hard that the ingredients are smashed or come oozing out the sides. It’s a fine line; with practice you’ll get the feel of it.6) Slice the sushi roll in half with a sharp knife on a cutting board. jiro dreams of sushi lesson plansThen cut each half into thirds — so you have 6 pieces of sushi. To get a nice clean cut, wet the knife with water each time you make a slice.7) Line the slices of sushi up on platters or sushi plates. Enjoy with soy sauce, wasabi paste, and pickled ginger, and a little chopped daikon if you like.You can’t use just any rice for sushi. Sushi rice is a special preparation of rice flavored with rice vinegar, sugar, and salt.

It’s made from short-grain rice (Japonica), typically made in Japan and parts of California and Italy. With homemade sushi rice, you’re aiming for rice that’s fluffy and a little sticky but not too sticky. Give it a try — you’ll get the hang of it.Get the recipe for Perfect Sushi Rice.OK, now let’s watch sushi chef Hitoshi make a California roll. You’ll notice he rolled his in the inside-out style, with the rice on the outside of the nori — and he garnished the rice with a sprinkling of roe. Because he’s a pro.Once you can make a California roll, you’re ready to roll spicy tuna, tiger, Philadelphia, or Seattle rolls, too. Here are some of the most popular sushi rolls with their common ingredients — plus dipping sauce and condiment suggestions.Make It a Sushi Party! “This recipe includes everything you need for a sushi dinner party for about 10 people,” says the recipe submitter, Marcia. “It includes California rolls, Boston rolls, lobster rolls, tempura eggplant and avocado rolls, pesto and egg rolls, and shrimp and asparagus rolls.

We did not include any raw ingredients, since our people are a bit squeamish. Mix and match the fillings, as desired. Serve with pickled ginger, wasabi paste, and soy sauce.” Know your maki from your nigiri? . And if you’re the type who enjoys air drumming with the chopsticks, please also consult . how to roll sushi Here are the fundamentals for making sushi rolls! Be sure to get a handle on these techniques before attempting a recipe. DOWNLOAD MY FREE GUIDE The Essential Equipment to Make Sushi at Home Learning how to roll sushi is an art. As with any art form, it takes time and lots of practice. Unfortunately, there aren’t a lot of people in the United States that are willing to teach these techniques. Here, you can learn how to roll sushi from your own home- for free! Each tutorial, from here on out, is going to have written instructions and, over time, a video tutorial. This teaching method will allow people to learn with ease, whether you are a visual, audio, or a kinesthetic learner.

For learning how to roll sushi, you will need the following: Bamboo sushi mat or Makisu (make sure it’s wrapped in food service film) Sharp knife (I recommend a yanagiba) A bowl of water Nori (seaweed)- Whole sheets For the first two rolls, you will need to cut your full nori sheets in half. Nori can also be found pre-cut, into half sheets, if you so desire. I will show an example of each roll below, in one video tutorial, for additional reference and explanation. Uramaki (inside out roll) Uramaki is the most common style of roll found in the U.S. and it has become increasingly popular in Japan. As such, it’s the first roll we will cover in the How to Roll Sushi video and written instructions. To make Uramaki, simply place your Makisu (bamboo mat) on your cutting board and place one half sheet of nori on top of it. Be sure to place the smooth side of the nori down. Next, you will dip your fingers into the bowl of water and rub your hands together, making them slightly damp.

Grab a small handful of sushi rice, about a baseball-sized amount, place it on the nori. Using some gentle pressure, spread the rice from edge to edge on the nori. Use both hands and make sure not to smash the rice grains. Once the nori is completely covered in rice, flip it over to the bare nori side and you are ready to begin rolling! Now you may place the desired ingredients on the center line of the nori. These ingredients are completely up to you. You can also visit the Sushi Roll Recipes page for a full list of ingredients. Once your ingredients have been placed, tuck your thumbs underneath the makisu and place your fingers on the opposite side of the ingredients. Then roll your mat and nori towards your fingers and apply pressure. Be sure that the rice rolls completely over the ingredients and there isn’t anything sticking out. Finally, grip the masiku and continue to pull it away from you, finishing the rolling process. Make sure that you tuck in each end of the roll to make sure that no ingredients are sticking out.

Now that we have a complete sushi roll, it’s time to cut it up! Most Uramaki is cut into 8 pieces. Take your knife and make a long, gentle cut down the center. Then cut each half of the roll in half one more time. Then again for each quarter. Now you can arrange the pieces anyway you like, garnish appropriately, and enjoy! **If these instructions are confusing, try watching the video on How to Roll Sushi! It helps to be able to physically show what I’m doing. Hosomaki is a great way to learn how to roll sushi using only 1-2 ingredients on the inside. Most of the single-vegetable rolls will be rolled in this fashion and it is a very traditional way of rolling sushi in Japan. Just like the Uramaki, place a half sheet of nori onto your makisu. Make sure that the smooth side of the seaweed is down. Now, with damp hands, grab a slightly smaller portion of rice and spread it across the nori. While you are spreading the rice, make sure to leave a portion of the seaweed bare towards the top.

I usually leave about 1cm of space on the nori. Now, without flipping the seaweed, we will place the desired ingredient onto the rice (practice using cucumber for the first couple of times). Dip your fingers into the water and transfer a small portion onto the bare nori (This is major difference between the Uramaki and the Hosomaki). Make sure to use just enough water to change the nori from being crisp to being damp. Quickly, use the same technique of rolling as the Uramaki. Tuck your thumbs under the makisu, hold the cucumber with your fingers, and roll. This time we want the nori to touch the bare rice and then roll onto the damp seaweed. Give the roll one good squeeze to make sure it is sealed. Now remove the hosomaki and set it aside for a few moments, to allow the damp seaweed to dry, before cutting it. Hosomaki is traditionally cut into 6 pieces. To do so, make sure your knife is clean, damp, and sharp (to avoid tearing) and make a gentle cut down the middle.

Move one half next to the other and cut both halves into thirds. I usually like to arrange hosomaki by putting the end pieces upright and garnishing. Futomaki is great for people learning how to roll sushi. It is the most popular form of rolling sushi in Japan. It allows the maximum amount of ingredients on the inside of the roll and it brings out the taste of the nori. ** There are several people in the U.S. that prefer NOT to taste the nori. Futomaki can made with the rice on the outside as well. There are two ways to make a Futomaki: Standard and Short. To make the standard version of a Futomaki, use a FULL sheet of nori. Using almost two handfuls of rice, spread the rice across the rough side of the seaweed, leaving about 1in of bare nori on the top. Now you can place a good amount of ingredients, on top of the rice, in the center. Don’t be confused by some local sushi bars- a lot of times, you will see Futomaki Roll on the menu. That is the name of a certain roll, with certain ingredients.