Sushi-making is an art form that offers a delightful array of sushi rolls to satisfy any palate. This guide will explore the art of spreading sushi rice onto nori seaweed for three different sushi rolls: Inside Out Roll, Hosomaki (Thin Roll), and Chumaki (Medium Roll).
Inside out roll
Inside out roll means sushi rice out roll. Traditionally, Japanese rolls are Nori outside, rice inside, which is why rice out roll is called inside out roll. It is said that the inside out roll was invented in Los Angeles after California Roll was invented. Though it is an American invention, outside of Japan, inside out roll is considered to be more standard (or popular) sushi rolls.
Inside Out Roll - The Classic Reimagined
The Inside Out Roll, known as the Rice Out Roll, is a modern twist on traditional Japanese rolls. While the origins of this American invention remain uncertain, it has become a popular choice both within and outside Japan.
How to spread rice on Nori for Inside Out Roll:
1. Wipe the cutting board with a damp towel to moisten the surface.
2. Place a half sheet of nori horizontally, rough side facing up.
3. Wet your hands to prevent the rice from sticking.
4. Place a tennis ball-sized portion (approximately 200g) of sushi rice on the top left corner of the nori, shaping it like a potato.
5. Apply gentle pressure to spread the sushi rice horizontally using the bottom part of your left palm.
6. create a "U" shape with your right hand, guiding the sushi rice to cover the top half to 2/3 of the nori.
7. Rhythmically turn your left hand three times to ensure the top portion of the nori is evenly covered with rice.
8. Clean your hands with a damp towel and dip your fingers in water.
9. Use only your fingertips to apply gentle pressure while spreading the rice to the bottom, from the left, center, and right, until it evenly covers the entire sheet of nori.
Tips
Keep your hands wet all the time
Use your towel to clean, moisten your hands
Use only your fingertips when touching the rice
Hosomaki / Thin Roll
Hosomaki, meaning "thin roll" in Japanese, is a traditional sushi roll that demands precision and attention to detail. Popular options include Tekka (Tuna Roll), Kappa (Cucumber Roll), and Kanpyo (Dried Gourd Strips)
How to spread rice on Nori for Hosomaki
1. Begin with a damp cutting board.
2. Place a half sheet of nori horizontally, rough side facing up.
3. Wet your hands to facilitate the rice-spreading process.
4. Take half the amount of rice used in an Inside Out Roll, approximately 100g, and position it on the top left corner of the nori, leaving the top ½ inch (1cm) blank.
5. Use the bottom of your left palm to apply pressure and spread the sushi rice horizontally, covering the top half to 2/3 of the nori.
6. Rhythmically turn your left hand three times, ensuring the top portion of the nori is evenly coated with rice.
7. Clean your hands with a damp towel and dip your fingers in water.
8. Use your fingertips to gently spread the rice, leaving approximately 1/8 inch (3mm) of space on the left, right, and bottom edges.
Chumaki / Medium Roll
Chumaki, translated as "medium roll" in Japanese, allows for generous ingredients. From vegetables like spinach and shiitake mushrooms to Kanpyo and egg, the filling options are diverse.
How to spread rice on Nori for Chumaki
1. Prepare a damp cutting board.
2. Place a half sheet of nori horizontally, rough side facing up.
3. Wet your hands to facilitate the rice-spreading process.
4. Take half the amount of rice used in an Inside Out Roll, approximately 200g, and position it on the top left corner of the nori, leaving the top 1/8 inch (3mm) blank.
5. Use the bottom of your left palm to apply pressure and spread the sushi rice horizontally, covering the top half to 2/3 of the nori, leaving the top 1/2 inch (1cm) blank.
6. Rhythmically turn your left hand three times to ensure the top portion of the nori is evenly coated with rice while leaving the top 1/2 inch (1cm) blank.
7. Clean your hands with a damp towel and dip your fingers in water.
8. Use your fingertips to gently spread the rice, leaving approximately 1/8 inch (3mm) of space on the left and bottom edges.
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