How To Roll Sushi Rolls - How To Make Sushi Rolls
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Date: 2020-05-17
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Comments and reviews: 10
Douglas
I started working as a apprentice at a local japanese sushi bar in my area and these are tips I would love to share that I have learned so far. 1. When it comes to grabbing the right amount of rice, my sushi chef told me to practice the globe or snowball handeling of the rice for different variation of rolls. He wants me to understand how much rice by muscle memory. 2. There is a method also when it comes to using the nori/seaweed. The chef explained to me that he prefers to use the shiny/glossy side of the nori. 3. His method of rolling is very unorthodox. He grabs the rice but gently handles the rice and starts a line on left side of the half sheet nori and pinches the rice with his right hand and spreads the rice in couple swipes. When he rolles, he starts with bottom right corner of the nori covered sheet and rolls away from himself and tucks the bottom right side of the nori sheet to the top right side of the nori sheet and makes two finger sliding motion with his right hand and slides the roll perfectly.
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I started working as a apprentice at a local japanese sushi bar in my area and these are tips I would love to share that I have learned so far. 1. When it comes to grabbing the right amount of rice, my sushi chef told me to practice the globe or snowball handeling of the rice for different variation of rolls. He wants me to understand how much rice by muscle memory. 2. There is a method also when it comes to using the nori/seaweed. The chef explained to me that he prefers to use the shiny/glossy side of the nori. 3. His method of rolling is very unorthodox. He grabs the rice but gently handles the rice and starts a line on left side of the half sheet nori and pinches the rice with his right hand and spreads the rice in couple swipes. When he rolles, he starts with bottom right corner of the nori covered sheet and rolls away from himself and tucks the bottom right side of the nori sheet to the top right side of the nori sheet and makes two finger sliding motion with his right hand and slides the roll perfectly.
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Choppini
The trick with the sushi mat in the plastic bag is better than covering the mat with plastic wrap. I just made sushi today and I rather roll it just with the mat. No plastic wrap, it always comes off somehow. I'll go right away to see if I have bags for my mat. Thanks. By the way. I don't know if it's just me, but when rolling sushi. the first (almost) whole roll gets cut right away and into my stomach while I'm rolling the other ones. Gah! I can't help myself. Anyone else doing this silly thing? I simply love sushi. Make it mostly with surimi or salmon. sometimes I also mix some Furikake into the rice, or blk. roasted sesame seeds. It looks very nice too.
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The trick with the sushi mat in the plastic bag is better than covering the mat with plastic wrap. I just made sushi today and I rather roll it just with the mat. No plastic wrap, it always comes off somehow. I'll go right away to see if I have bags for my mat. Thanks. By the way. I don't know if it's just me, but when rolling sushi. the first (almost) whole roll gets cut right away and into my stomach while I'm rolling the other ones. Gah! I can't help myself. Anyone else doing this silly thing? I simply love sushi. Make it mostly with surimi or salmon. sometimes I also mix some Furikake into the rice, or blk. roasted sesame seeds. It looks very nice too.
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Ciara01
Hi Davy. You explain very well. Learned a lot from you. Every time I use half sheet nori, I can't close the roll. Half sheet seems to be small even when I only put shrimp tempura and nothing else. Neither do I use a thick layer of sushirice. What am I doing wrong? Or is there different size nori sheet everywhere?
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Hi Davy. You explain very well. Learned a lot from you. Every time I use half sheet nori, I can't close the roll. Half sheet seems to be small even when I only put shrimp tempura and nothing else. Neither do I use a thick layer of sushirice. What am I doing wrong? Or is there different size nori sheet everywhere?
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Marina
Ooh I had to use aluminum foil the other day because I dont have one of those bamboo mats. I also saw that baking paper could be used but I didn't have thay either. It didn't occur to me to just do it with my hands. Of course the aluminum foil helped to solidify it. Very helpful video though!
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Ooh I had to use aluminum foil the other day because I dont have one of those bamboo mats. I also saw that baking paper could be used but I didn't have thay either. It didn't occur to me to just do it with my hands. Of course the aluminum foil helped to solidify it. Very helpful video though!
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gleniu2
Standard nori is 8'' by 8''. Half of that is a rectangle 8'' by 4'' - what we can see in the video after the split. But then when you start spreading out the rice you have something really close to a square - it is definitely not the half you prepared at the beginning. How come?
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Standard nori is 8'' by 8''. Half of that is a rectangle 8'' by 4'' - what we can see in the video after the split. But then when you start spreading out the rice you have something really close to a square - it is definitely not the half you prepared at the beginning. How come?
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Chan
I like to just get a basic shape of the sushi roll, the put it in a plastic bag and shove it in my butthole to get a nice tight compression and also warm up the roll just slightly to ensure room temperature when the customer eats it. The last thing i want is cold sushi am i right?
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I like to just get a basic shape of the sushi roll, the put it in a plastic bag and shove it in my butthole to get a nice tight compression and also warm up the roll just slightly to ensure room temperature when the customer eats it. The last thing i want is cold sushi am i right?
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Nikita
Chef, how much water to you have your hands? It is a thin layer near dry side or more to the wet side to avoid rice sticking? I find if I have too much water ( water vinegar mix ) on hands, it may become more easy for rice to stick on hands. your opinion appreciated.
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Chef, how much water to you have your hands? It is a thin layer near dry side or more to the wet side to avoid rice sticking? I find if I have too much water ( water vinegar mix ) on hands, it may become more easy for rice to stick on hands. your opinion appreciated.
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Ghostly
So, you're making sushi with chinese music, but the sushi roll is also inside out and square as well? What next? You gonna make a toturial on how to make burgers, but it's gonna be made of fish while listening to mexican music?
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So, you're making sushi with chinese music, but the sushi roll is also inside out and square as well? What next? You gonna make a toturial on how to make burgers, but it's gonna be made of fish while listening to mexican music?
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Jade
Wonderful! The ziploc bag over the mat is an awesome trick I was trying to wrap both sides in plastic and it was not working whatsoever. And rolling towards myself IS so much easier. Thanks so much for the tutorial.
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Wonderful! The ziploc bag over the mat is an awesome trick I was trying to wrap both sides in plastic and it was not working whatsoever. And rolling towards myself IS so much easier. Thanks so much for the tutorial.
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Tj
I looked at a few and tried but couldn't get the rolling right because they didn't quite show exactly where and how to place the nori on the matt etc. This video is perhaps the best instructional video I have seen
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I looked at a few and tried but couldn't get the rolling right because they didn't quite show exactly where and how to place the nori on the matt etc. This video is perhaps the best instructional video I have seen
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