How  to Make Sushi - How to Make Sushi Rolls

How to Make Sushi Rolls

Makimono Methods


Makimono, or norimaki, is a general term for sushi roll. It means “rolled product”, or “seaweed roll”. It was created for keeping the hands clean while eating sushi on the streets and considered a more casual style, and is not limited to the Edo style sushi. Original sushi rolls are cylindrical and have two sizes: the thin hosomaki (thin roll) and the thicker futomaki (thick roll). Thin rolls usually consists of one main ingredient (sometimes accompanied by a condiment), but the Osaka style sushi's thick roll holds multiple ingredients. Sushi rolls are also rolled inside out as a uramaki (outside roll, or reverse roll) with the rice facing outside. The gunkanmaki, or ship roll is a type of roll with a sushi rice shaped into a small oval ball is surrounded with nori “walls”. This is roll was created to hold loose ingredients such as sea urchin and salmon roe. The temaki or hand roll is a cone shaped roll also wrapped with seaweed. 

How rto Make Sushi Rolls 1A   How to Make Sushi Rolls 1B
Dip the sashimi knife in water before cutting the sushi rolls to make it easier to cut through
the nori and always wipe it clean with a towel after you are done slicing. It is important to
repeat this process and keep the sashimi knife clean and wet before cutting rolls.

How to Make Sushi Rolls 1E   How to Make Sushi Rolls 1D
Shiny Side of Nori                                               Rough Side of Nori

The nori has two sides. One side is shinier than the other and the shinier side should always face outside, so the sushi rice is always applied on the rougher side. The sushi rice must be placed on the rougher side because it absorbs more moisture and sticks to the rice better. The nori is not a perfect square. It is normally 7 inches (18 cm) in length and 8.4 in (21 cm) in width .
The longer side is used for the length of the sushi roll.

How to Make Sushi Rolls 1C
Nori Dimensions

How to Make Thin Rolls  (Hosomaki)

The thin roll is the original Edo style sushi roll which holds one main ingredient. The seaweed is rolled facing outside.

How to Make Outside Thin Rolls (Uramaki)*

Outside thin rolls are made for fusion style sushi rolls which require less amount or smaller pieces of ingredients or sushi rice.

How to Make Thick Rolls (Futomaki)

The thick roll is a Osaka style sushi, and not made for Edo style sushi. The thick roll holds multiple ingredients and the nori faces outside.

How to Make Outside Thick Rolls (Uramaki)*

Outside thick rolls are the mainstream for fusion style sushi rolls. They are rolled with the sushi rice facing outside.

How to Make Ship Rolls (Gunkanmaki)

Ship rolls are made for ingredients that are lose and hard to roll or make into a nigiri sushi.

How to Make Hand Rolls (Temaki)

Hand rolls are a casual way of making sushi and often made at home. They are made in sushi restaurants as well for rolling lose ingredients.

* Since the thick roll was not made in Edo style sushi,  the term for the fusion style outside rolls (uramaki) refer to both thin and thick sizes.