Sushi rolling is not a difficult task with a little practice, and there are a few tricks that will make it much easier. Rolling sushi at home is a useful skill for people who like to experiment with different flavor combinations or host sushi parties. In many parts of the world, sushi is a big hit at potlucks and community gatherings.
A brief discussion of the term “sushi” is required before delving into the mysteries of sushi rolling. In Japanese cuisine, the term “sushi” refers to vinegared rice. This seasoned rice can be used in a variety of ways, including makizushi, or “rolled sushi,” which is made by layering sushi with fish or vegetables on a sheet of nori and rolling it tightly. Makizushi is commonly referred to as “sushi” in the West, which can be confusing for those who aren’t familiar with the Japanese language.
Cooks will need sushi, sliced fish and vegetables, and nori, dried sheets of seaweed that are traditionally toasted to make them crispy, to make makizushi. Raw or cooked fish can be used, and vegetables can include carrots, cucumber, bell pepper, and mushrooms, among other things. A sushi mat is required in addition to these ingredients, and having a sushi paddle is advantageous.
When it comes to rolling sushi, there are two issues to consider. The first is that sushi rice is notoriously sticky, making it difficult to wrap the nori tightly enough to create a firm roll rather than a loose envelope that spills fillings all over the table. The second is that it can be difficult to get the nori wrapped tightly enough to create a firm roll rather than a loose envelope that spills fillings all over the table.
To avoid sticking, wrap the sushi mat in plastic wrap or place it inside a plastic bag, and keep a small dish of warm water on the counter. The water can be used to rinse the fingers to remove sticky rice from time to time, while the plastic keeps rice from sticking to the mat. Using a sushi paddle instead of your hands to handle and form the rice is also beneficial.
It can be difficult to learn how to roll sushi with tight nori. Begin by spreading rice and ingredients on one end of a sheet of nori, taking care to square up the ingredients as much as possible to ensure even distribution. The nori can then be carefully rolled up with the sushi mat, beginning with the filling at the end. The nori and rice can be carefully flipped after the rice is spread to make uramaki, or inside-out rolls, in which the rice is on the outside.
To get the hang of rolling the sushi tightly, practice with the sushi mat and a towel rolled up into a log. Rather than constantly adjusting the mat to keep the tail end from becoming trapped, the excess mat can be flipped over as the sushi is rolled. Sushi rolling requires some unfamiliar hand motions at first, but they will become more natural with practice.
The mat can be used to compress and square the sushi once it has been tightly rolled, resulting in a solid block that can be cut into individual pieces for serving. Each piece is designed to be bite-sized in Japan, which is something to keep in mind when attempting to roll sushi, as smaller fillings are also easier to handle as the sushi is rolled up.