How to Make Sushi Rolls (2) – Outside Thin Sushi Rolls
Howto 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 thesushi rice on the rough side as seen in the photo. Leave
a strip ofopen space(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 mat (makisu)and flip 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 willmerge withthe edge of the sushi
rice underneath the nori. Notice the small wall on the edge of thesushirice on the edge.
This wall (ramp)should be about 1/10 inch thick and 3/4 inchhigh .This area will merge
with theopen strip of nori on the other side, so the cut section of the outsidesushiroll will
have the nori shaped as a closed circle and not a helix or a pattern likethe number
‘6’ or ‘9’.
Place the ingredient in the center of the nori. Pinch the sushi matand close the gap
between the open nori strip and the the extra sushi rice. The extrasushi riceshould land
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 sashimi knife and cut into
Also see: Sushi Roll Recipes