How to Make Sushi Rolls
Two popular types of sushi are finger rolls (called nigiri-zushi) and nori rolls (called maki-zushi or maki-mono). Finger rolls are bars of sushi rice topped with wasabi and fish. Sushi nori rolls, the most popular type of sushi, consist of rice and various ingredients, such as fish, wrapped in a sheet of seaweed call nori. Below is a short guide to making a basic sushi roll (maki-zushi), such as a California Roll.
Spread Rice over Nori
Place the nori sheet, shiny side down, on the bamboo rolling mat. With water moistened hands (which helps in handling the sticky rice), spread half a cup of sushi rice evenly over the nori sheet, leaving 1" at the top.
Arrange Fillings over Rice
Arrange the sushi roll fillings (see glossary for different types of sushi rolls and ingredients) in a narrow row across the top third of the sushi rice. Leave a space of rice above and below the strip of toppings.
Fold sushi mat over roll
Moisten the top edge of exposed nori with water. Grasp the rolling mat with both hands, thumbs underneath, and fold the close edge of the nori sheet so it overlaps the sushi rice and ingredients.
Roll Sushi Tightly with Mat
Roll tightly with firm pressure using the rolling mat. Lift the mat slightly and finish rolling until the edge closest to you meets the rice free edge at the far end of the nori. Overlap the moist edge of the nori sheet to create a seal.
Remove Sushi Roll from Mat
Use the rolling mat to shape and square up the sushi roll by pressing gently along the tops and sides of the roll. Remove the sushi roll from the bamboo mat, and place the roll seam side down on a cutting board.
Slice Sushi Roll into pieces
Sushi is best sliced using a carbon steel Japanese style knife. After the knife is moistened in water/vinegar, cut the nori rolls into six or eight equal pieces. (Cut the roll in half, then each half in thirds or forths.) Use a swift back and forth cut for best results.