How to Make A Thin Roll (Hoso Maki)

Article Written By: Marisa Baggett

Learn the technique for making thin rolls.

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

2. With fingertips dipped lightly in cold water, spread about 1⁄2 cup of prepared sticky rice evenly over the bottom 2/3 of the nori.

3. Add desired ingredients horizontally in the middle of the rice, making sure that ingredients are spread evenly and touch both edges of the nori.

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

5. Lift the edge of the rolling mat and continue rolling the first fold until it reaches the top edge of the nori.

6. Gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides.

7. Let roll rest seam side down on a cutting board at least 2 minutes before cutting 6 pieces.

For best results – Maximum number of ingredients: 1 + a tiny bit of a sauce, herb or spice

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.