You really don’t have to be an expert Japanese chef in order to make impressive sushi rolls. In truth, a sushi roll is relatively simple and easy to make. And besides, making sushi rolls can be fun and exciting. Actually, you will discover that there are numerous combinations that can be created while learning the art of rolling sushi. The possibilities are endless.

For instance, aside from the traditional maki roll with nori or seaweed, you can create sushi rolls with rice on the outside. You can also use a variety of ingredients to suit your taste buds. As well, serve the sushi rolls with a favorite sauce like spicy chili sauce, garlic and ginger tamari, sweet Thai or a traditional Japanese sauce for sushi.

Follow this simple guide and impress your friends today!

Prep

  • 10 minutes

Yield:

  • 1 Large Roll

Ingredients:

  • 2 nori sheets
  • 1 cup sushi rice, prepared
  • Vegetables like avocado, carrots, green onions or European cucumbers
  • Fish, your choice (raw or tempura)
  • Sushi sauce like spicy mayonnaise or your favorite sauce
  • Smoked salmon, shrimp, crab or smelt (optional)
  • Toasted sesame seeds (optional)
  • Wasabi pickled ginger (optional)
  • Shoyu, tamari or soy sauce (optional)
  • 1 bamboo rolling mat

Make a Roll with the Rice on the Inside:

  • Prepare your favorite sushi sauce ahead of time.
  • Slice your vegetables into long thin strips about 1/4″ thick. If you use European cucumbers, make sure to remove the seeds.
  • Place your bamboo mat on the surface where you will be working. Cover the mat with saran wrap.
  • Place a nori sheet on the saran wrap with shiny side down.
  • Lightly dip your hands in water to prevent the rice from sticking to your fingers. Place about ¾ to 1 cup of cooked sushi rice onto the nori sheet. Spread the rice evenly, leaving about a1-inch border at the far edge. Also, avoid using too much rice, for it will be hard to roll.
  • Again dip your hands in water. Press the rice down with your hands so that it sticks to the nori sheet.
  • Smear a small amount of wasabi in a line down the middle of the rice. Use the wasabi sparingly, it is hot! Or pour your favorite sushi sauce over the top.
  • Place the vegetable(s) and/or fish in a horizontal line across the center of the rice.
  • Roll up the sushi tightly with the sushi mat to form a nicely packed cylinder similar to a fat cigar.
  • Carefully squeeze firmly to make sure the sushi roll is tightly packed. However, do not squeeze too hard or the sushi roll will fall apart.
  • Using a sharp and damp knife, cut the sushi roll into 1½-inch rounds. Make sure to re-moisten the knife after each cut.
  • Serve the sushi roll with a small bowl of shoyu for dipping. Garnish with Wasabi pickled ginger, additional wasabi for extra hot sushi or toasted sesame seeds.

Make an Inside Out Roll:

  • If you want the rice on the outside of the roll, put on your rice, then turn over so the rice is on the saran wrap. Next,, arrange your ingredients in a horizontal line across the center of the rice.
  • If using fish, place the pieces vertically so that they lap each other across the length of the sushi roll.
  • To roll the sushi, cover the ingredients by bring up the ingredients with your fingers. Make sure that your fingers are moistened with water.
  • Next, bring the mat up over the top of the ingredients. , Roll the sushi up tightly to form a nice packed cylinder.
  • Gently squeeze firmly to make sure the sushi roll is tightly packed. Do not squeeze too hard or the sushi roll will fall apart.
  • Unroll the mat. Cut each sushi roll into 1½-inch rounds. Be sure to re-moisten the knife after each cut.
  • Serve the sushi roll with a small bowl of shoyu for dipping. Garnish with additional wasabi for extra hot sushi, Wasabi pickled ginger or toasted sesame seeds.

Notes:

  • If you use shrimp, it takes 2 large shrimp per roll. Place the shrimp end to end on the roll.
  • If you use salmon or tuna inside the rolls, make sure to cut them into small pieces.
  • If you use raw fish, place them on top. The pieces should be sliced about 1/4″ thick and 1″ wide.
  • If you select soft shelled crab, use only one crab per roll. Lay the crab so the claws stick out on each end of the roll.

Best Cookware to Use:

  • Bamboo Sushi Mat
  • Small Bowl
  • Damp Knife