Original Post: https://www.evolvingtable.com/how-to-roll-sushi/
How to Roll Sushi
Learning How to Roll Sushi at home means you can enjoy fresh, flavorful sushi whenever the craving hits—no takeout required. With short-grain sushi rice, nori, and your favorite fillings, these easy methods make rolling sushi feel totally doable, even for beginners.
Servings: 1 roll
Ingredients
- 1 cup sushi rice
- 1 piece nori roasted
- Toasted sesame seeds black
- Filling ingredients
Instructions
Maki (Traditional) Method:
- Place a sheet of nori onto a bamboo mat, rough side-up, and with the lines running in the same direction as the bamboo mat. Add 1 cup of sushi rice and spread it out as much as you can with a rice paddle. Then, get your fingertips wet with a little water and lightly spread out the rice to all of the edges except for the one furthest from you. You’ll want to stop ½-inch from that end so the nori can seal once rolled.1 cup sushi rice, 1 piece nori
- Slightly off-center and close to you, place the filling ingredients in a row. Sprinkle on some salt, if desired.Filling ingredients
- Starting from the end by you, lift up the mat over the vegetables and begin rolling, pushing back in the filling as you go. Make sure to tighten up the roll for the best results.
- Once you’ve completely rolled up the sushi, wet your fingers and run it along the ½-inch piece of nori that was left uncovered. This will make the nori stick together and seal the roll.
Uramaki (Inside-Out) Method:
- Place a sheet of nori onto a bamboo mat, rough side-up, and with the lines running in the same direction as the bamboo mat. Add 1 cup of sushi rice and spread it out as much as you can with a rice paddle. Then, get your fingertips wet with a little water and lightly spread out the rice to all of the edges. Sprinkle on some toasted black sesame seeds, if desired. Place a piece of plastic wrap over the rice and flip the nori over onto the bamboo mat.Toasted sesame seeds
- Slightly off-center and close to you, add the filling ingredients in a row and add a sprinkle of salt, if desired.Filling ingredients
- Starting from the end by you, lift up the mat and begin rolling, pushing back in the filling as you go. Make sure the plastic wrap isn’t getting wrapped up in the roll.
To Cut the Sushi Roll:
- You can either cut it with the plastic wrap still on (the easiest way!) or remove the plastic and then cut. Either way you’ll want to run a sharp chef’s knife under cold water and cut 2-3 slices at a time. Repeat this until you have cut the roll into 8-10 pieces.
- If you left the plastic wrap on, remove it before serving.
Video
Notes
- Tea Towel Method: If you don't have a bamboo mat, you can always use a tea towel or a dish towel. You'll need to place a piece of plastic wrap between it and the nori before rolling.
- Moist: While handling the cooked rice, it can be helpful to very lightly wet your paddle and fingers to prevent sticking.
- Sauce: Soy sauce, wasabi, pickled ginger, citrusy ponzu sauce, and sweet eel sauce are perfect accompaniments to try with sushi.
- Plastic Wrap: Keep the plastic wrap on the uramaki rolls to make slicing a breeze.
Nutrition
Calories: 685kcal | Carbohydrates: 151g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 14mg | Potassium: 151mg | Fiber: 5g | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 3mg
