Not many people know this fact, but there are many variations of sushi. Today, we introduce how to make maki (sushi rolls). Sushi rolls, famous as a home dish, are also one of the most common and popular menus at sushi or Japanese restaurants, especially in the world outside of Japan. Knowing how to roll sushi properly is an essential skill to master.
What is Makizushi (Sushi Roll)?
“Maki” literally means “roll” in Japanese. The type of sushi roll we know today is called nori-maki, wrapped with nori seaweed. However, there used to be more variations, such as the ones wrapped with a thin egg omelet and wakame seaweed.
Sushi rolls have some variations in size: futomaki (thick rolls), chu-maki (middle-size rolls), and hosomaki (thin rolls). Also, you can easily find ura-maki, widely known as Californian rolls, and temaki, hand-roll sushi, at restaurants these days.
Some popular fillings are cucumber, tuna, salmon, etc. However, in Japan, there are more variations you would not even know, such as ume plum and kanpyo, dried gourd strips.
Tools You Need to Roll Sushi Properly
Before you get your hands on making sushi rolls, you will need to arrange some tools. Here is the list of tools we recommend you should prepare.
- Bamboo mat (makisu)
- Nori
- Wasabi
- Hand vinegar (to prevent the rice from sticking to your hands)
- Ginger
- Wet cloth towel
- Knife
- Cutting board
- Tray or plate to place finished rolls
Makisu is a bamboo mat often used when making sushi rolls, and it is helpful to form the rolls in a proper shape. Makisu is available pretty much everywhere these days. You can find one online, in an Asian supermarket, or even in a big supermarket like Walmart.
They come in different sizes and types, but we recommend the one with thin bamboo strips and a bigger size than nori. After use, you should wash the makisu with a tawashi brush and hot water, not using detergent. It is also important to dry it with a dry cloth and air-dry it thoroughly to avoid bacteria.
How to Roll Sushi with Makisu
Here, we will explain how to roll sushi with makisu. This time, you can learn how to make hosomaki by following the steps.
1. Place a makisu
Place a makisu facing the smoother side up. If the mat has knots, simply place them away from you.
2. Place nori
For hosomaki, use half-cut nori. Place the nori facing the rougher side up.
3. Spread it on the nori
Take up 80-90 g (2.8-3.2 oz) rice and place it on the nori. When you spread it on the nori, it is necessary to leave open space at the top of the nori to close the roll nicely at a later step.
4. Place the fillings
Place the fillings in the centerline of the nori.
5. Roll the nori
Make sure that the bottom of the nori is aligned with the bottom of the makisu. While rolling, keep the roll as tight as possible, and do not leave any open space inside. The bottom edge of the makisu should meet the edge of the other side of the rice. Use your fingers and press the roll to set the shape.
Sushi rolls look pretty simple, and you might find the steps above easy to follow. However, you will be surprised to learn how much skill it requires to master them. The more detailed information and pro tips are available in our course.
How to Roll Sushi without Makisu
Even though it is relatively easy to find a makisu, your local supermarkets might not have one. If that is the case for you, here are some alternative tools you can use.
The flow is the same as the steps explained above. Get all the ingredients ready to go first and arrange a piece of parchment paper instead of makisu. Make sure that the parchment paper is slightly bigger than the size of nori on the top and bottom. The rest is as we have already demonstrated above.
Also, you can use plastic wrap or aluminum foil instead. If you use a large portion of fillings for each roll, a few layers of aluminum foil will do the job better.
Tips from the Chef
You may think that making sushi rolls is easy. But making the top-notch quality sushi rolls is not. That is why our professional tips are so helpful so that you can take your skills to another level.
For instance, you can follow a specific workstation that professional chefs arrange for smoother operation. Also, the most common mistake when making sushi rolls is to use too much rice, which makes rolls look less attractive and not tasty anymore.
These tips above are just a small part. All the professional advice from our master chefs is there in our sushi rolls course for you to master how to roll sushi. It explains each step very clearly for making ura-maki and hosomaki with the video and written instructions.
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