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a home + living guide for the post-college, pre-parenthood, quasi-adult generation

04.20.2006

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making maki sushi |  1 2 3 4

The technique (inside-out maki)
The inside-out roll seems, by all accounts, to be a non-Japanese invention. The popular California roll is an example of this sort of maki Ö it takes slightly more work than the traditional roll, but looks very impressive.

1 Lay your bamboo mat on a flat surface, with the slats parallel to you.
2 Place a piece of saran wrap onto the mat. (fig. 7)
3 Lay a half sheet of nori onto the mat.
4 Cover the nori with rice (fig. 8) and flip the entire piece over, in such a way that the rice is now directly on top of the saran wrap and the nori faces up.
5 Lay the desired ingredient(s) in a strip near the end thatís closest to you (about an inch from the bottom edge). (fig. 9)
6 Lift up the edge of the mat thatís closest to you and, with your thumbs on the bottom of the mat and your fingers tucking the nori/ingredients carefully into place.
7 Keep rolling (make sure to pull the bamboo mat out a little at a time as you work, so that you donít roll it in along with the ingredients) until youíve formed a tight roll.
8 If desired, sprinkle a plate with flying fish roe or with sesame seeds; turn the completed roll around on the plate until the rice is covered. (fig. 10)
9 With a sharp knife, slice the roll cross-wise into ĺ" slices.

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Donít worry if the process has you a little mystified at first Ö after youíve made one or two, youíll be whipping up maki sushi like a pro. Then you can invite all your friends over for a little sushi-making party; just make the rice ahead of time, set out a couple of bamboo mats along with an assortment of ingredients and have all your guests make their own. Now hop on over to the recipes and get practicing!

basic sushi rice | basic dashi | kappamaki | futomaki | california roll (inside-out)

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