Troubleshooting Sushi Rolls

Article Written By: Marisa Baggett

Picture perfect sushi takes lots of practice. Here a few tips to to solve common sushi rolling mishaps.

THIN ROLLS
My roll won’t close:
-Chances are you used too much rice and/or too many fillings. For best results, use no more than two fillings.
I have a flap of nori that won’t seal:
-Make sure that your rice covers 2/3 of the seaweed.
-It may help to allow the roll to rest seam down on the cutting board for one or two minutes before cutting. Resist the urge to moisten the seal with water. This may make your roll soggy.
My roll cracked open:
-Use extreme caution when spreading rice on the nori to prevent tears. Sometimes, lumpy and cold rice will present problems when spreading on nori and cause it to rip.
-Be careful not to roll maki too tightly. The secret is to make your roll taunt, yet not rock solid.
INSIDE OUT ROLLS
My roll is loose and hard to cut:
-Remember when choosing ingredients to incorporate fillings that add solidity to the roll. (Think of a tuna salad sandwich on soft bread. It becomes easier to cut and handle if lettuce, tomato and cheese are added.)
-Roll your roll tighter.
-Allow rolls to set for one or two minutes before cutting. The rice will begin to stiffen slightly and the roll will be easier to cut.
My roll has no strength on the ends:
-With inside out rolls, it is extremely important to spread ingredients all the way to the edges of the nori.
I have a visible black seam on my rolls:
-Unless this was intentional, remember to spread the rice completely over the surface of the nori.
There are spots in my roll:
-To prevent “Dalmatian syndrome”, spread rice quickly and evenly. It is also important to roll the roll as quickly as possible. The longer the nori sits on the rice unrolled, the more the rice will resist sticking during the rolling process. Sometimes, if not made quick enough the rice will fall off the nori in small lumps when rolled.
THICK ROLLS
After I cut my roll, it falls apart:
-Careful selection of ingredients will help prevent this. Choose different textured ingredients to help combat this.
-Make sure ingredients are tightly tucked together inside.
I can’t fit as many ingredients as I’d like inside my roll:
-Try using a thin layer of rice.
-Place the sushi rolls on a decorative plate.

Sushi Roll Workshop

Article Written By: Marisa Baggett

Discover how to create amazing sushi rolls from your home kitchen. Begin by learning the basic techniques. Once the basics are mastered, try creating your own sushi creations.

What you need to get started

Basic Sushi Rice Recipe

Brown Sushi Rice Recipe

Technique for Rolling Thin Rolls

Technique for Rolling Thick Rolls

Technique for Rolling Inside Out Rolls

Let’s Get Rolling – Kappa Maki

Let’s Get Rolling – California Thick Roll

Let’s Get Rolling – Crunchy Shrimp Roll

How to Make an Inside Out Roll (Ura Maki)

Article Written By: Marisa Baggett

Learn the technique for making rolls that feature the sushi rice on the outside.

1. Begin with a piece of 4in by 7in nori. Place the nori directly on a cutting board, making sure the long end is parallel to the bottom of the board and that the rough side is facing upwards.

2. With fingertips dipped lightly in cold water, spread about 3⁄4 cup of prepared sticky rice evenly over the entire surface of the nori.

3. Flip nori over so that rice is face down on the cutting board. Add desired ingredients horizontally in the middle of the nori, making sure that ingredients are spread evenly and touch both edges of the nori.

4. With damp fingertips, place thumbs underneath nori while grasping fillings with all other fingertips. Roll the bottom of the nori just over the fillings, making sure to tightly tuck the fillings under the fold.

5. Continue rolling the first fold until it reaches the top edge of the nori.

6. With a bamboo rolling mat covered in plastic wrap, gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides.

7. Check to see that the seam side of the roll rests on the cutting board before cutting into 6 – 8 pieces.

For best results – Minimum number of ingredients: 2 – Maximum number of ingredients: 5

Crunchy Shrimp Roll

To master the art of inside out rolls, practice making crunchy shrimp rolls. Experiment with various fillings for a truly customized roll.

about 1⁄4 cup of tempura crispies.
3 cooked, peeled and deveined shrimp, tails entact
cucumber sticks
avocado
spicy mayo
finely chopped green onions

prepared sushi rice

4in x 7 in piece of nori

Begin with an inside out roll set up. Before flipping nori over, evenly spread tempura crispies over the surface of the rice. Flip nori over. Pipe a thin line of spicy mayo horizontally across the surface of the nori, then add other fillings. Make sure that the tails of the shrimp extend from the sides of the roll. Discard tail from shrimp in the middle of the roll. Roll the nori according to the inside out method.

Spicy Mayo
2 cups heavy mayo
1⁄4 cup Sriracha Chili sauce
2 tablespoon masago roe or red sushi caviar
Stir together Sriracha Chili sauce, mayo and roe.
.
Tempura Crispies
1 egg
1 cup ice water + ice
1 cup all purpose flour
Beat egg in a bowl. Add ice water (including ice) in the bowl. Add flour in the bowl and mix lightly. Do not overmix the batter.In a frying pan, heat a few tablespoons of oil to about 325 degrees F. Dip a fork or whisk into the tempura batter and drizzle batter over the oil being careful not to drop ice into the hot oil. Allow to fry until golden brown. Remove with a fry strainer and drain on paper towels. Cool completely before use.

How Do They Do That? Caterpillar Rolls

Article Written By: Marisa Baggett

Have you ever been in awe of a sushi roll that is topped with thin slices of avocado? Learn the simple secret that will make you the star of your next sushi party – plastic wrap.

The Caterpillar Roll, also know n as a Dragon Roll, is an impressive roll with broiled bbq eel, cucumber and pickled root vegetable topped with thinly sliced avocado that seems to wrap around the outside surface of the roll. But don’t be fooled by this roll’s snazzy appearance! With a piece of plastic wrap, you can easily impress family and friends.
Caterpillar Roll Basics
4in x 7in piece of nori
prepared sushi rice
2 carrot sticks, marinated in vinegar dressing
2 cucumber sticks
3 slices broiled bbq eel
1/2 avocado
eel sauce
sesame seeds
Following the method for inside out rolls, make a roll using the first 5 ingredients. Set roll aside. Lay piece of plastic wrap over an unused piece of nori. Cut avocado into thin slices. Lay slices vertically side-by-side, slightly overlapping across the entire length of the nori. Carefully transfer the plastic wrap, avocado face down to the top of the reserved sushi roll. Shape with rolling mat. With plastic wrap still on top of roll, cut roll into 8 pieces. Shape once more with rolling mat before lifting away plastic wrap. Place the rolls on a sushi plate and drizzle lightly with eel sauce and sprinkle with sesame seeds.