Description
Learn how to roll sushi with both traditional maki and inside-out uramaki methods using sushi rice, nori sheets, and your choice of fillings. This simple 10-minute guide covers spreading rice, adding fillings, rolling techniques, sealing, and slicing for perfect sushi rolls every time.
Ingredients
Scale
Main Ingredients
- 1 cup sushi rice
- 1 piece nori (roasted)
- Toasted black sesame seeds (optional)
Filling Ingredients
- Choose your preferred sushi fillings such as cucumber, avocado, crab meat, tuna, salmon, or other vegetables and seafood
- Salt (optional, to taste)
Instructions
- Prepare the bamboo mat and nori: Place a sheet of roasted nori onto a bamboo sushi rolling mat with the rough side up and lines aligned with the mat.
- Spread the sushi rice: Add 1 cup of sushi rice onto the nori and spread evenly with a rice paddle. Wet your fingertips and gently spread the rice to all edges except the furthest edge, leaving a ½-inch gap for sealing (traditional maki). For inside-out rolls, spread rice to all edges and sprinkle with toasted black sesame seeds, then cover with plastic wrap and flip the nori over.
- Add fillings: Place your filling ingredients in a line slightly off-center and close to you on the nori. Optionally sprinkle with a pinch of salt.
- Roll the sushi: Starting from your edge, lift the bamboo mat over the fillings, rolling tightly and pushing the fillings back as you go to form a compact roll. For uramaki, ensure plastic wrap does not get caught in the roll.
- Seal the roll: Lightly wet your fingers and moisten the ½-inch nori edge left uncovered to help the roll seal securely.
- Cut the sushi roll: Use a sharp chef’s knife and run it under cold water between cuts. Cut 2-3 slices at a time to divide the roll into 8-10 pieces. You may cut with plastic wrap on or remove it first.
- Serve: Remove any plastic wrap before serving and arrange sushi pieces on a plate.
Notes
- Wet your fingers when handling sushi rice to prevent sticking.
- Use fresh, high-quality ingredients for best flavor and texture.
- Keep a bowl of water nearby to clean your knife between cuts for clean slices.
- Customize fillings based on taste and dietary preferences.
- Practice rolling tightly to avoid loose sushi rolls that fall apart.
