How to Make Sushi - How to Make Sushi Rolls - (Thin Roll Out-Thin Roll Thick Roll Out-Thick Roll Ship Roll Hand Roll)
How to Make Sushi Rolls (2)
to Make Outside Thin Rolls (Uramaki)
Cut the nori in 1/3 lengthwise. You need less nori when making outside rolls. Use
one third of a sheet and spread the
sushi rice on the rough side as seen in the photo. Leave
a strip of
(3/4 in) on the top. The thickness of the rice should be about 1/10 of
an inch. Place a sheet of plastic wrap on the sushi
the nori so the
open strip is facing away from you. Leave a little gap between the edge of the nori and the
edge of the sushi mat.
Fill in the gap with sushi rice. This extra sushi rice will
the edge of the sushi
rice underneath the nori. Notice the small wall on the edge of the
rice on the edge.
This wall (ramp)should be about 1/10 inch thick and 3/4 inch
high .This area will merge
open strip of nori on the other side, so the cut section of the outside
have the nori shaped as a closed circle and not a helix or a pattern like
'6' or '9'.
Place the ingredient in the center of the nori. Pinch the sushi mat
and close the gap
between the open nori strip and the the extra sushi rice. The extra
on top of the open nori strip.
Tighten the sushi mat and shape into a circle.
Release the sushi roll and take the plastic wrap off. Wet the
knife and cut into
Also see: Sushi Roll Recipes