Classic Sushi Roll

classic sushi roll

 

Let’s face it, you’re here because you absolutely love sushi and you really want to learn how to make it at home.  Maybe you’re beginning to see how much going to a sushi bar 3 or 4 times a week is costing you.  Maybe you want to introduce healthier food to your diet or your children’s diet, without having to sacrifice taste.  Maybe you just love to cook and experiment around the kitchen and you want to try something new.  Fret not, darlings. While it might take you a while to learn how to do plating and design like a seasoned Sushi Chef; learning how to actually make the sushi rolls will be as easy as pie.

 

 

Classic Sushi Rolls

Before you start learning how to make sushi rolls, here’s a little sushi101 for you: “roll” = Makizushi

What we know as “rolls” or “sushi rolls” in America is actually called Makizushi or Maki, directly translated as “rolled sushi”(巻き寿司). There are several types of Makizushi, but here we’re going to talk about the easiest and most common roll to make; the classic norimaki.  Basically, it’s a sushi roll wrapped in nori or seaweed. 

 

  • Hosomaki (細巻) – “hoso” literally translates to “thin”.  The hosomaki is a thin roll (about 2 1/2 centimeters in diameter) with only one filling (typically tuna, cucumber, carrot or avocado), wrapped in seaweed.
  • Chumaki (中巻き) – “chu” translating to “medium”.  The chumaki, as you may have figured out, is a medium sized roll which is about 3.8 centimeters in diameter, with typically 2 or 3 fillings.
  • Futomaki (太巻)  “futo” on the other hand,  translates to “fat” or “thick”.  Futomaki is a seaweed wrapped sushi roll, typically about 5-6 centimeters in diameter, and are often made with 4 or more fillings.

 

Making the Maki

Traditionally, a classic roll would be made using a bamboo mat.  Since we want to make things easy for you, grab your sushi rice, some fillings, and your SushiQuik kit to make the classic roll easily.

 

1.       The Nori
Take a nori sheet and touch both sides. You’ll find that one side is a little smoother than the other.  Before you lay your nori on the white mat, make sure that the rough side is facing upwards

   
2.       Rice spreading, made easy
One of the most difficult things about making sushi is handling the sushi rice. Most recipes say that you should leave about 1 or 2 centimeters of nori space around the rice, so you end up needing measure and mark how much space the rice should take up.  Sometimes you even have to take off some of the rice when you’re done because, only then, will you realize that you’ve put too much which makes the sushi difficult to roll. Then you find out just how easily the nori tears, and how much more rice sticks to your hand than the actual nori.  

Thankfully, the SushiQuik kit comes with a training frame and a rice paddle.  All you have to do is to snap the training frame in place (on top of the nori sheet that’s already on the white mat), take your non-stick rice paddle, and then spread your sushi rice in the space allotted in the frame.  Take your training frame off, and you’re ready to place your fillings.

   
3.       Line ‘em up
Of course, the fun starts when you begin to lay on your filling or fillings.  Line up a strip of each filling of your choice from one end of the roll to the other.  Make sure that there’s an equal amount of filling throughout the entire sushi roll for an even balance of flavors.

Remember: one filling makes a hosomaki and 2 or more make a futomaki

   

4.       Roll it!
This is the part the scares people the most: the roll.  No worries, the white mat makes rolling makis a breeze.  Grab the end of the roll closest to you, and then close on the fillings with the nori, making a round hill.  Continue rolling until you reach the end of the nori. Make sure that you firmly tighten with each roll.

   

5.       The Perfect Cut
Take your cutting guide and place it over your finished roll.  There you will see slots in between even sections.  You can grab onto the cutting guide, press gently to grip the roll underneath, and then slice the roll (with a wet, sharp knife) in even sections through the slots provided by the guide.  Take off you’re your cutting guide, and you have your very first roll.