Sushi
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 (1)

How to Make Thin Rolls (Hosomaki)


Thin Roll 1   Thin Roll 2
Cut the nori in half lengthwise. Use one sheet (shiny side down) and place on the edge of
the sushi mat (makisu) and spread the sushi rice as seen in the photo. Leave a strip of
open space (3/4 in) on the top. The thickness of the rice should be about 1/10 of an inch.


Thin Roll 3   Thin Roll 4
Notice the small wall on the edge of the sushi rice on the edge of the sushi mat. This wall
should be about 1/10 inch thick and 1/5 inch high . This area will merge with the open strip
of nori on the top, so the cut section of the sushi roll will have the nori shaped as a perfect
circle and not a helix or a pattern like the number '6' or '9'.  Place the ingredient in the
center of  the sushi rice.


Thin Roll 5   Thin Roll 6
There are two steps of gripping involved in rolling sushi. First, support the ingredient
with your fingers as you merge both ends of the sushi rice. Tuck in the tip of the sushi rice
over the open strip of nori and grip lightly (right image). You should have a small length of
the strip remaining. Release and flatten the the sushi mat with the sushi roll remaining on
top. Now "roll" (by pushing) the sushi roll away from you so the remaining strip of the nori
faces down. Once again use the sushi mat and grip tightly. (See How to Make Thick Sushi
Rolls (image 6) to see position of the sushi roll and the sushi mat for this second grip)


Thin Roll 7   Thin Roll 8
Let the sushi roll rest on the remaining nori strip so it seals. Wet the sashimi knife and
slice into 6 pieces.

Also see: Sushi Roll Recipes