Making sushi at home is fun, delicious, and easier than you think. You don’t need special equipment like sushi mats to make perfect rolls. All you need is a kitchen towel, plastic wrap, and your sushi ingredients. Once you have all your ingredients ready to assemble, take a clean kitchen towel and lay it on a flat surface that is as wide as your sheets of seaweed. You want a surface that isn’t too tall (like some counters can be) so you can apply the appropriate amount of pressure on the roll. Lay six to eight inches of plastic wrap on top of the towel. This will keep the rice and other ingredients from sticking to the towel.Assemble your sushi roll on top of the plastic wrap, leaving three to four inches of space between the edge of your sushi and the edge of the towel. Gently pull up on the edge of the towel closest to you and bring it over sushi so it starts to curl in on itself. You only need to have it curl in a little bit, don’t rush it or try to do too much at once. Drape the towel over the unrolled portion of the sushi and press the rolled part together so that it holds the roll shape.

Continue rolling then pressing the sushi until your roll is complete. Slice and enjoy the tasty efforts of your labor. For a visual demonstration, check out the video above. Easily Roll Sushi Without a Bamboo Mat — Using a Towel! | How to Roll Sushi—The Ultimate Guide Sushi rolls, known as makizushi in Japanese, are only limited by your imagination—and your ability to roll them neatly, of course. how to eat sushi using chopsticksWhile it may seem like a lot of effort, rolling sushi is a snap if you have the right tools.how to buy sushi bar tiny towerIf you plan on making sushi rolls a lot at home, a bamboo mat is the way to go, but a tea towel—or even just your bare hands—will work if you only want to make them occasionally. jiro dreams of sushi recension

No matter which tool you end up using, the method for rolling sushi is exactly the same. Using a Traditional Bamboo MatFor this demonstration, I'm making kimbap: a Korean roll that contains tamago, spinach, burdock root, and pickled daikon radish.Lay out your bamboo mat with an optional piece of plastic wrap on top (to keep the mat clean). food delivery london e14Make sure that the dried seaweed (nori) has its rough side facing upward. makanan sushi online(You could also use a sheet of sriracha sauce instead of nori if you're feeling adventurous.) ko sushi order onlineEvenly spread rice over the nori while leaving space at the top and bottom of the sheet. beli sushi online

Place your chosen ingredients in the center, halfway between the top and bottom of the seaweed. Place your thumbs underneath the bamboo mat and lift the edge that is closest to you up and over the filling in the center. Curve the rest of your fingers over the bamboo mat and gently press along the length of the "log." This motion presses the rice and the filling together and prevents the roll from being too loose. Pull the edge of the bamboo toward you to fold it underneath your hands (as shown in the picture below), then continue to roll the sushi away from you until you've rolled past the far edge of the seaweed sheet. Bamboo mats are very affordable and relatively easy to find; most Asian grocery stores carry bamboo mats in their kitchenware sections. If no Asian stores exist around you, Amazon has a bamboo mat and rice paddle for less than $4.00 (the paddle is used to mix rice vinegar into the rice without snapping any grains). Using a Tea TowelA bamboo mat isn't essential for a great sushi roll, so if you don't have one or don't want to get one, that's okay.

In a pinch, I've found my tea towel (also known as a dish towel) to be an excellent substitute.When I use a tea towel, I start my roll with the same setup as I would for a bamboo mat. This time, I definitely recommend using plastic wrap: if your tea towel is rough, it can catch and rub against the seaweed. Place your thumbs underneath the tea towel and lift the edge closest to you up and over your filling. Keep your hands a few inches apart when lifting the edge to ensure an even roll. Press gently with curved hands to shape the roll into an even log. Pull the tea towel back and away from the roll. Continue to press gently along the length of the log as you roll it away from you. Make sure that your roll is tightly packed—otherwise, it will fall apart when sliced and divided. If you don't want to use a tea towel, you can just use the plastic wrap, but you might not get as tight a roll. Other Tips & TricksUsing the plastic wrap traps the moisture between the rice and the seaweed and makes the seaweed more pliable when rolling.

It's also a great way to avoid washing your tea towel or bamboo mat—and less dishwashing is always a worthwhile hack for me. Wipe your knife with a wet dish cloth between each cut to keep the rice from sticking and getting messy. The sharper the knife, the cleaner your cut will be. The ends will always be the loosest part of your roll, so be more careful with them: otherwise, you'll unravel your hard work. Sushi rolls take a bit of practice; I admit that my first few attempts were far from picture-worthy. But the payoff is certainly worth the time that you invest. Even if the practice itself becomes frustrating, the failed rolls still taste as delicious as the well-made ones!Sushi KitSushi 101Sushi FunSushi IdeasSushi TimeSushi PartyYummy SushiSushi FairCook SushiForwardA step by step tutorial how to make sushi rolls at home. Click for recipe: I cant let myself look at this recipe until AFTER the pregnancy (I wont be able to help myself) !! cucumber (in restaurants usually called: kappa maki)

seaweed (in restaurants usually called: wakame) aburaage tofu/inari pockets (in restaurants usually called: inari age / inari) leafy greens : I recommend combining this with other fillings 2 cups dry rice (you can use white/brown/red/black rice or maybe mix them!) 2 tbsp Japanese rice vinegar 2 tbsp mirin (or use more rice vinegar) 2 tbsp coconut sugar/nectar (or regular sugar for a more authentic version) 1 tsp soy sauce (you can use tamari/less-sodium if you want) filling of your choice a small bowl of water Cook 2 cups of dry rice of your choice according to package instructions. In a small bowl, mix the rice vinegar, mirin, soy sauce, and coconut sugar. Pour this into the freshly cooked rice, toss the rice to let it absorb the seasoning evenly. Place a nori sheet on a surface, shiny side down (the coarse/rougher side facing up). You can see from the picture that the nori has horizontal lines, that will help you roll it up, so be sure to place the sheet the right way!

Now, here's the trick! Pat the sushi rice evenly on the nori sheet, leaving gaps on the edges. Dip your fingers in the bowl of water first so that the rice won't stick to your fingers! Place the filling on the end that's closest to you (where you will start rolling). Don't add too much/too little filling! Grab the end of the nori (the empty space that you left), roll it until the filling is covered, gently press the roll. After that, continue rolling until you reach the end. Gently press the roll again to seal it. Yay you've made the first roll! Now repeat the process until you finish all the rice & filling! Cut the rolls into your desired thickness (I find that 8 slices per roll is good). Serve with some soy sauce and wasabi (if you like some spicy-kick)! To make small, narrow rolls (like my white rice cucumber sushi), all you need to do is cut the nori sheet in half horizontally, which will make the sushi roll smaller! To make rolls that has rice on the outside part, simply flip the nori sheet after the second step (see method above), and add the filling on the empty side of the nori seaweed, then roll as usual!