How to Make
Sushi - How to
Make Sushi Rolls
How to Make Sushi Rolls
| THICK ROLL
THIN ROLL | OUTSIDE
THICK ROLL | SHIP
ROLL | HAND ROLL
Makimono, or norimaki,
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
considered a more casual style, and is not limited to the Edo style sushi. Original sushi rolls are cylindrical and have two
thin hosomaki (thin roll) and the
futomaki (thick roll).
Thin rolls usually consists of one
(sometimes accompanied by a condiment), but the Osaka style sushi's
thick roll holds multiple ingredients.
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
hand roll is a cone shaped roll also wrapped with seaweed.
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.
Side of Nori
Rough Side of Nori
has two sides. One side is shinier than the other and the shinier side
always face outside, so the sushi rice is always applied on the rougher
side. The sushi rice must be placed on the rougher side
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.
The thin roll is the original Edo style sushi roll which holds one main ingredient. The seaweed is rolled facing outside.
thin rolls are made for fusion style sushi rolls which require less
amount or smaller pieces of ingredients or sushi rice.
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.
Outside thick rolls are the mainstream for fusion style sushi rolls. They are rolled with the sushi rice facing outside.
Ship rolls are made for ingredients that are lose and hard to roll or make into a nigiri sushi.
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.