Sushi rolls are normally created with the nori on the outside of the roll. There are two basic types, futomaki (thick) roll and hosomaki (thin) roll. Futomaki are made using a whole sheet of nori and hosomaki are made using 1/2 sheet. Making thin rolls can be a challenge with 1/2 sheet of nori. If the rice is spread too thick or you’ve put down too much filling, it can get too thick. The final product often will often fall apart. If you are new to making sushi, you can try this method to get warmed up. In this recipe, a full sheet is used, so there is a little extra nori wrapped up within the sushi roll. However, it stays together well, and is a good way to practice rolling traditional sushi rolls.
1. Cook and prepare sushi rice. Cut cucumbers.
2. Place full shett of nori, rough side up, on sushi mat. Moisten hands and grab a small handful of sushi rice. Press it down to form an long ellispe and place rice on nori.
3. Spread rice evenly over sheet of nori. Place the filling just below the center of the rice. In this case, cucumber and advocado.
4. Use both hands to press the filling in while rolling the sushi mat. Cover the roll with the mat and press down slightly to help shape the sushi roll. Cut in half and then cut each half into thirds (you’ll have 6 pieces when finished). Garnish with pickled ginger and wasabi and enjoy
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