As promised in
Step-by-step Sushi (part 1), here are some details on how to properly form an inside-out sushi roll. Last time, we prepared our rice with the sushi vinegar and allowed it to cool.
Take a sheet of seaweed ("nori"), cut in half (it's square, so cut it in either direction. It doesn't matter). Place it on the edge of your rolling mat (which is covered with plastic wrap to prevent the rice from sticking to it).
Take a handful of rice and use your fingertips to gently spread it across the nori. Wet your hands lightly in a bowl of water first, so the rice doesn't stick too much. The goal is to keep the grains of rice separate, and not to mush them together.
Flip the nori over so the rice is on the bottom. I don't know why people think this is tricky. If you covered the bamboo mat with plastic wrap, it won't stick, and you should not have any problems. Start lining up all your ingredients in the middle of the nori. We usually use strips of salmon, cucumber, and avocado. Don't put too much in there, or it will be difficult to get it to close. If you're just learning how to do this, err on the side of less.
As you start to roll it up, the trick is to keep using your fingertips to keep everything inside.
Before you get to the far edge, look at the roll to make sure that all the fillings are still inside. If anything is sticking out, push it back in with your fingers. Then complete the roll.
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| those are not my fingers. They belong to my assistant. |
Give the roll a light squeeze, just enough to get it to hold together, but not enough to squish it. One of the goals, according to some high-falutin' Sushi guy i talked to, is that the rice grains should stay whole and loose enough to fall apart when it goes into your mouth.
Put it on your cutting board, and with a very sharp knife (dip it in water first, so it slides through a little easier), cut it into six pieces.
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| you can sprinkle it with black sesame seeds too. It makes it pretty. |
Enjoy!
What's your favorite type of sushi?
