Description
Learn how to roll sushi using traditional Maki and Inside-Out Uramaki methods with simple instructions for spreading rice, adding fillings, rolling, and cutting the sushi rolls. This guide includes tips for perfect seals and optional use of toasted sesame seeds for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 1 cup sushi rice
- 1 piece nori (roasted seaweed sheet)
- Toasted black sesame seeds (optional, for Uramaki)
Filling Ingredients
- Varied fillings (vegetables, seafood, or other preferred sushi fillings)
- Salt (optional, for seasoning fillings)
Instructions
- Maki (Traditional) Method – Spread Rice: Place a sheet of nori onto a bamboo mat with the rough side facing up and lined with the bamboo. Add 1 cup of sushi rice and spread it evenly using a rice paddle. Wet your fingertips and lightly spread rice to all edges except about ½-inch from the edge farthest from you to allow sealing.
- Add Fillings: Arrange your chosen filling ingredients in a row slightly off-center and close to you on the rice. Sprinkle a little salt if desired.
- Roll Sushi: Starting from your end, lift the bamboo mat over the fillings and roll forward, pressing gently to tighten the sushi roll while pushing the filling back inside.
- Seal Roll: Wet your fingers and moisten the uncovered ½-inch edge of nori, then press the roll to seal it closed.
- Uramaki (Inside-Out) Method – Spread Rice: Place the nori sheet on the bamboo mat rough side up and spread 1 cup of sushi rice evenly across it. Wet fingertips to spread rice to all edges and optionally sprinkle toasted black sesame seeds on top. Cover with plastic wrap, then flip the nori over so rice side is down on the mat.
- Add Fillings: Place the fillings in a row close to you and slightly off-center on the nori.
- Roll Sushi: Using the bamboo mat, start rolling from your end while lifting the mat, keeping the plastic wrap from getting wrapped into the roll, pushing filling back inside and tightening the roll.
- Cut the Sushi Roll: Either cut the roll with plastic wrap on or remove it first. Using a sharp chef’s knife dipped in cold water, cut 2-3 slices at a time until you have 8-10 pieces.
- Remove Plastic: Remove any plastic wrap still on the roll before serving.
Notes
- Wet your fingers before handling sushi rice to prevent sticking.
- Use a sharp, wet knife for clean sushi cuts.
- Adjust filling ingredients to taste and dietary preferences.
- Plastic wrap helps keep the roll together during the Uramaki method.
- Sushi rice requires proper seasoning and cooling before assembling rolls for best texture.
