How to Roll Sushi
Learn to Make Sushi Rolls Like an Expert
Sushi isn't just your standard raw fish, it's actually defined by the rice and vinegar used to season it. Any short grain rice with rice vinegar added falls under the category of sushi. Rolled sushi is the standard version, and is also called maki-sushi.
Rolled sushi, or maki-sushi, is traditionally rolled in dry sheets of seaweed. More exotic wraps, such as lettuce, philo dough, and even chocolate, are sometimes used, because sushi itself is only defined by the rice.
Sushi Fillings
Any fillings can be added to sushi for a wide variety of different flavors. Raw fish, called sashimi is traditionally used, as well as strips of baked egg, and vegetables like cucumber and avacado. Cream cheese is a frequent filling, as well as smoked salmon and crab.
As far as less traditional ingredients, the varieties are unlimited. Hot dogs make a good filling, as well as crispy shredded carrots. Desert sushi, made from varieties of chocolate, is a rare delicacy, on the far extreme of unconventional sushi.
Sushi Rolling Supplies
In making maki-sushi, several supplies are necessary. First you need the rolling mat and seaweed, or whatever alternative wrap you're using. For the purposes of these instructions, we'll assume dried seaweed sheets, since most sushi is made with it. These seaweed sheets are called nori, and both the mat and seaweed can be found at any Asian Market, or in some Asian sections in grocery stores.
You also need the rice, short grain seasoned with rice vinegar and sugar. For a more detailed description of how to cook and season the rice see How to Make Rice for Sushi. You need something to spread the rice with, generally a plastic spoon. Prepare a bowl of water to rinse your utensils frequently to keep them from sticking. Also prepare a good sharp straight edged knife for cutting the rolled sushi.
Spreading and Rolling Sushi
The one thing to watch out for when spreading the sushi with spoon and fingers is not to crush the grains of rice. While squished rice has some appeal, uncrushed grains of rice is the ideal asthetic for the texture of the sushi. Leave about half an inch at the back end of the sushi uncovered by rice, so it doesn't leak out the edges once it's rolled. Be sure to rinse utensils and fingers thoroughly and frequently to avoid sticking.
Put the toppings on top of the rice in a line, as close as possible to the front edge, and then fold the front edge over the toppings. Generally a squeeze and downward push will make the sushi stick to the toppings well enough to roll it the rest of the way up. One common variation is to spread the ingredients over the entirety of the rice and rolling it in a little at a time. If you choose to go this route, becareful not to over-stuff the sushi, so it doesn't leak out at the ending edge.
Finishing and Cutting
At the ending edge of the sushi, lightly moisten the very edge of the sushi with water to make the seaweed sheet stick to itself. It dries almost immediately, and seals the sushi closed. However, make sure before cutting to turn it with the edge down, so that it doesn't pop open from the pressure of cutting. Cut the sushi into neat slices to serve, using a very sharp knife so as not to squish the sushi, rinsing the knife after every cut, so the rice doesn't stick.
Display of Fresh Rolled Sushi
|
What do you think about this article?
More in Food & Drink
Latest Articles