How to roll up rolls. How to wrap rolls correctly and beautifully

Japanese cuisine is in increasing demand every year, sushi bars are opening in all cities. And now there is no person who would not have time to try such a delicious overseas product. Everyone who loves Japanese cuisine, sooner or later thinks how to make rolls at home. It is not difficult if you take into account all the nuances and stick to the chosen recipe.

Preparing to cook

To do this, you will definitely need nori sheets, rice and filling to your taste. You can use both the most ordinary rice and specially designed for sushi. It is much more important to cook it in the right way, otherwise the rolls may fall apart.

The main thing is to make the rice sticky enough! Wash it well before cooking. cold water so that the water runs clear.

Then bring to boil in boiling water until tender, salt is not required.

While it's still hot, prepare the dressing. Mix vinegar, sugar, salt and heat the mixture over low heat, stirring well. Just don't bring it to a boil. When the grains of sugar and salt dissolve, you need to remove from heat.

Drain the rice in a colander to remove excess moisture. Pour sauce over rice. Stir and refrigerate for 1 hour.

Cut into slices 1 cm thick fish and cucumber.

We also cut cheese.

As a filling, any products are used, depending on preferences. The most common are vegetables, chicken, red fish, cream cheese, seafood, etc.

The most important thing in the cooking process is the actions when laying the rice on a sheet and then rolling it into a roll. Rolls are made at home in the same way as in restaurants - with the help of a mat (wicker rug).

A sheet of nori is placed on the mat (shiny side down).

Then they put warm rice and spread it over the entire surface with wet hands. The edge of the nori sheet on top must be left free by about 2 centimeters. You can wet this edge with water or rice vinegar, then the roll sticks better.

As soon as the rice layer is formed, smear a little wasabi sauce on its central part.

Approximately in the center is placed the filling, previously cut into strips.

Lifting the mat over the edge, grabbing the nori sheet, with both hands you need to start gradually twisting the roll along with the filling. With the help of a tight pressing of the mat, continue to smooth out the bumps. At the same stage, you can choose the desired shape for the roll - a circle or a square. The final turn is done in such a way that the edge of the sheet should be at the bottom. It is recommended to put rice grains there and, crushing them, squeeze the roll, thereby fastening the edges.

Rolls cut into 6-8 pieces are served on a square flat plate along with ginger, wasabi and soy sauce.

All these actions are simple and even a beginner will not be difficult to make this tasty dish on their own. Japanese dish. But due to lack of experience or poor quality of rice, sometimes the rolls just crumble, then you can order rolls from professionals.

You can use a specific recipe on how to make rolls at home step by step. Classic variant involves the use of red fish as the main filling.

Ingredients:

350 grams of rice;
300 grams red salted fish(chum salmon, trout, pink salmon - any will do);
200 grams of pickled or fresh cucumbers;
200 grams of soft / not very hard cheese;
sheet of nori seaweed;
pickled ginger;
wasabi;
soy sauce;
3 tbsp rice vinegar;
2.5 tbsp Sahara;
2 tsp salt.

Cooking:

Boil rice in a saucepan. Make sure it is not too hard or overcooked. Drain it in a colander and let all the liquid drain.
Transfer to a bowl and stir in a little rice vinegar.
Cut red fish and cucumbers into strips.
Put a sheet of nori seaweed on the mat, spread the rice evenly on top. If desired, you can immediately lubricate it with a little wasabi.
From the top edge, retreat a little, moistening it with sauce, vinegar or water.
Put the filling of red fish and cucumbers in the middle.
Carefully place a layer on top soft cheese if you chose hard grade then cut it into thin strips.
Wrap the roll tightly with a mat and cut into pieces.
Serve with wasabi, pickled ginger and soy sauce.

A simple video recipe on how to make Philadelphia rolls at home:

Murakami Japanese Cuisine Restaurant wishes you Bon appetit and is waiting for you!

It can be found in any major city and lovers of soups or sushi can always please themselves without worrying about time, because sushi, rolls or soup can be easily delivered around the city. However, many learn the principle of cooking their favorite dishes, especially when they find out that there is nothing complicated and ordinary products are used. For example, how to properly wrap rolls, or in which pan to cook ramen.

How do you cook sushi to make it look like from a cafe, beautiful and tasty? What is put there, why do you need to roll rolls, where to find the right cheese? All this is worth exploring if you love Japanese cuisine and want to explore it more so that you can always feast on it, and not wait for delivery, because sometimes it is expensive.

Difficult?

If you carefully examine the outside of a roll or sushi, you can see that no complex ingredients are used here and it is quite simple in structure. The main secret in the correct format. Roll or the same sushi must be neat, of a certain shape and size, not to lose shape. After all, they are eaten with chopsticks, lifting and dipping first into the sauce. How can this be achieved?

Inventory

Luckily, many specialty sushi items can be purchased at grocery or hardware stores, as long as you know what they look like and what you need them for. So:

Rice cooker - probably only most experienced hostess or professional chef can cook rice for sushi regular saucepan, because this is the basis for sushi or rolls, there are certain requirements for it. Therefore, it is easier to buy a rice cooker.

Shamoji is a special flat spatula, often wooden, more needed for stirring and then cooling the rice. You can then level the rice layer instead of a regular spoon.

A cutting board - better wooden and large, you will actually wrap sushi on it.
A set of knives - always keep an eye on your knives, they must remain sharp and clean. For sushi, their sharpness is required, because you need to evenly cut the fish or vegetables chosen for you.

Tongs - special, they are convenient to pull out all the fish bones.

Hangiri is more like a small flat barrel, tied with copper hoops. It is easy to replace with any wide bowl, just do not take a metal one. Hangiri is used specifically by the Japanese to mix boiled rice with diluted vinegar.

Sticks - what else is there ready rolls?

Ingredients

Making rolls is cooking, so take care of the ingredients first. They have the most different stuffing:

Fish (red is tastier, but sometimes they take salted salmon or fresh trout). True, if you decide to focus on fresh fish, choose carefully so that the carcass does not look sticky, the blood remains bright on the cuts, and the flesh feels firm and shiny to the touch. Well, the smell, of course. Many regions are far from the open seas or reservoirs, fish are brought there. Therefore, you should be careful about buying, because raw fish is used for rolls, without processing;
avocado or cheese, cucumber (then you get vegetarian rolls);
nori seaweed - they are also sold in ordinary grocery stores, now they have everything you need for homemade sushi.
be sure to purchase special rice, ordinary will not work. Look among the varieties of rice, some packs indicate that it is for rolls or sushi. It also says how and how much to cook it;
Rice vinegar - some mix its solution with the rice itself, others simply grease the nori sheet before laying out the rice, others wet their hands before laying out the rice. The main thing is that a little vinegar is absorbed into boiled rice. This will give richness to the taste.
spices.

Now it's time to move on to the most important stage - in fact, spinning the rolls. You will also need makisu - a small bamboo rug where a sheet of seaweed is first laid.

Then you need to choose what thickness they will be - in thin ones, one or a maximum of two components, then the diameter is not more than 2.5 cm. Thick ones have more than 5 different components and a diameter greater than 5 cm. on one whole sheet.

Use rice already boiled, at the same time, so that each grain of rice is clearly visible and in consistency it should turn out to be slightly undercooked. This will retain both shape and firmness. This is easier to do with a rice cooker. Boil it in ordinary water by adding some salt. Then drain the water and wait until all the moisture has drained out. Rolls at home may not turn out so neat and beautiful if you are making them for the first time or just a couple of times, do not chase beautiful example from a picture or finished restaurant dish. After all, venerable chefs cook there. Homemade rolls are more difficult to roll, especially when you think about aesthetics. appearance.

Next, soak your hands in the diluted vinegar. Simply dip your fingertips in. That's it, now spread the rice in a thin layer over the already laid out sheet of nori. For convenience, help with your free hand, taking a spoon. So it is easier to compact and monitor the uniformity of the layer.

Leave the top of the layers of nori about 2 cm free, then step back 1.5-2 cm from the bottom edge. Then it's time to start laying out the filling. Remember, the components cannot simply be stacked one on top of the other, distribute in strips, moving towards the center of the sheet.

Next, holding the ingredients with one hand, lift the edge of the mat with the other and begin to slowly move forward so that one edge touches the other. After that, the edge will bend up and you can twist the roll. Now squeeze the resulting roll with a bamboo mat, holding both ends with your fingers so that the rice does not fall out. Everything, the wrapped roll is ready, now you need to divide it in half, first turning the seam of the mat down. Then divide each of the two resulting parts in half again. Ready.

Makisa is required?

How to roll rolls without using a mat, while maintaining their beautiful appearance, even texture? Some people think that you can use plain cellophane, but it is very difficult to roll them evenly, because you will have to compress the sausage with your own hands. Makisa creates even pressure due to its solid construction. It is enough to hold and roll slowly to the end.

If you want to try rolls without a mat, replace it with foil. First, cut out several identical strips of foil, fold them together to form a tight sheet. Then you need to fold, presenting the mat instead of the foil. The correct result will be even rolls, which will then be divided into 6 or 8 already parts before serving.

Remember, only something as dense and flexible as it can be rolled around to compress the rice can replace the mat. After all, sushi should really look like rolls, moreover, their contents remain inside, and not joyfully fall out at the slightest movement. Here, the mat rather plays the role of a press, and you can use it to make a finished wrapped roll without algae, as you like.

Thus, if you are struggling with the question “what is the difference between sushi and rolls?”, We answer - nothing. A few words about what rolls are. Rolls are not necessarily Japanese cuisine. The recipe for rolls in one form or another is present in many Asian cuisines. How rolls are made is known not only in Japan. In China, Vietnam, Indonesia, they also prepare sushi, rolls, recipes, of course, may differ. Rolls, or kimbals, are also characteristic of Korean cuisine. Nevertheless, today the Japanese consider the recipe for making rolls the property of their culture. Japanese rolls called makisushi. Usually rolls are cut into 6 pieces, but there are rolls of 8 or even 12 pieces. A variety of rolls are temaki - the same any rolls, but large, which are not cut into pieces, but eaten by biting. There are also "colored" and "mosaic" rolls, and other types of rolls. The ingredients for the rolls and the filling for the rolls are most often seafood and processed vegetables. For example, they make rolls with shrimp, rolls with crab sticks, rolls with salmon, rolls with eel, rolls with salmon, rolls with tuna, rolls with squid, rolls with trout. In addition, they often make egg rolls and rolls with vegetables or spring rolls. Chicken rolls, Caesar roll and other recipes for chicken rolls, pancake rolls, sweet pancake rolls and other homemade sweet rolls are innovations of our days. Many do not know what kind of cheese is needed for rolls. Cream cheese is used for rolls. The most popular cream cheese for rolls is Philadelphia. Cooking Philadelphia rolls without such cheese is impossible. The traditional sauce for rolls is soy. Soy sauce for rolls can be of several types: Teriyaki, Tonkatsu, Unagi. Vinegar for rolls is also used special - rice.

Today, sushi and rolls have become a prominent element in our lives. Photos of this dish are a favorite topic of many food photographers, and visiting a Japanese restaurant is a status event. Japanese cuisine has become so popular today that it has boldly stepped out of restaurants into our homes, so many home cooks are asking questions like: How to cook rolls? How to cook sushi and rolls? How to make rolls and sushi? What do you need for rolls? How to make rolls? How to make your own rolls How to cook rolls? How to make rolls? How to make rolls at home? How to wrap rolls or how to wrap rolls? How to make rolls at home? How to spin rolls? How to spin rolls? How to wrap rolls correctly? How to cook Philadelphia rolls? How to cook rice for rolls? How to cook rolls? How to cook California rolls? How to cook hot roll? How to roll rolls? How to make Philadelphia rolls? How to make hot rolls? How to make a hot roll? How to prepare vinegar for rolls? How to cook sushi and rolls? How to cook hot rolls? And it’s not in vain that they ask, because it’s interesting to make sushi and rolls with your own hands, but eating them is useful.

The rolls are made using a makisu bamboo mat. This is what you need to make rolls. So if you are interested in making rolls at home, you will have to stock up on this device. Making rolls at home without a mat will be really difficult. Sometimes the rolls are rolled in such a way that the nori sheet is on the inside and the rice is on the outside. This is the so-called. rolls with rice outside. This is how the famous Philadelphia rolls are made. The recipe for this roll includes cream cheese, caviar, cucumber, salmon fillet. You can make these rolls with your own hands, Philadelphia recipes are so popular for a reason. If you want to learn how to make Philadelphia rolls, more precisely, how to make Philadelphia rolls at home, see how our cooks do it. Maybe, rolls at home You will get even tastier than those prepared in a restaurant.

Despite the fact that, according to many, the most delicious rolls Made in Japan, the Philadelphia roll recipe does not originate in Japan. Rolls in general owe their popularity to a large extent to the United States, from where the fashion for sushi rolls and Japanese cuisine in general has spread throughout the world. Today, one of the most popular are Philadelphia rolls and California rolls, the recipe for these rolls was invented in America. We have already mentioned that Philadelphia rolls can be made at home without any problems. So feel free to cook Philadelphia rolls. A photo with step-by-step instructions at the same time greatly facilitates the cooking process. The recipe that describes step by step cooking rolls, besides it will save you from mistakes. And do not forget that these are being made rolls with Philadelphia cheese. Rolls, the recipe with photos of which is often prepared and posted on the Internet, are California rolls. You can also make California rolls at home. Classic stuffing California rolls are considered crab meat. These rolls are made with avocado, but you can also make these rolls with cucumber. So buy necessary ingredients, fixtures, and see on our website how to cook California rolls correctly. Or any other rolls, because here you can find the most various recipes rolls at home.

Thanks to the popularity of rolls, today there are the most different kinds rolls, both by the method of preparation and the composition of the products. These are fried rolls, baked rolls, hot rolls or warm rolls. There are also sweet rolls, lean rolls, pancake rolls, vegetable rolls. We cook rolls at home with our chefs and will be happy to tell you how to cook rolls at home. Many people associate the preparation of rolls and sushi with something mysterious and unattainable. Probably the way it should be. At the same time, you can also learn how to make rolls, join a new culture of cooking and eating food. On the pages of our site, we have already told you how to eat rolls correctly, so now we will tell you how to cook rolls at home. Sushi, rolls at home, or rather, cooking rolls at home will add exoticism to the usual cooking process. Homemade rolls will pleasantly diversify your usual menu or surprise guests for festive table. After all, home-cooked rolls are delicious at home. Therefore, everyone who is interested in recipes for rolls with a photo, recipes for sushi and rolls at home, recipes for rolls at home with a photo, a recipe for rolls at home, rolls, homemade recipes, rolls home cooking, sushi rolls recipes with photos, baked rolls at home, rolls recipes with photos, hot rolls recipes with photos, we invite you to cook them with us. We and our chefs cook sushi and rolls at home, cook rolls at home. You can cook at home as simple recipes rolls, and complicated recipes rolls. Rolls at home are sometimes prepared with children, because making rolls at home is quite an exciting process. Rolls, the recipes of which you will find on our website, as a rule, are prepared from products that are familiar to us. So you can buy products for making rolls in our stores. But with one condition: products for rolls must be fresh. Of course, the recipe for rolls with crab sticks loses to the recipe for rolls with crab, but what can you do.

So, let's move on to a very important point: how the rolls are prepared. Cooking rice for rolls is where you should start making sushi and rolls at home. There is a special rice for rolls, but ordinary round rice is also suitable for making rolls. How to cook rice for rolls, more precisely, how to cook rice for rolls, in principle, every housewife knows. The recipe for rice rolls is simple. The ratio of water and rice is 1:1, you should wait until all the water has boiled away. Rice should be well boiled, but at the same time not be a porridge. When the rice for rolls is ready, rinse it with cold water. That's it, now you know how to cook rice for rolls. The recipe for making rice for rolls may also contain a recommendation to pour the finished rice with apple or rice vinegar.

Recipes for making sushi and rolls are so diverse that everyone can find a recipe for themselves among them. Roll recipes use a wide variety of ingredients. If you want to make rolls at home, the fillings can be very different. This is a recipe for shrimp rolls, a recipe for eel rolls, a recipe for cucumber rolls, a recipe for avocado rolls, eel rolls, a recipe for omelet rolls, rolls with salmon and cucumber, sweet rolls, a recipe for salmon rolls, rolls with salmon and cucumber, battered rolls recipe, salmon rolls, chicken rolls recipe, egg rolls recipe, warm rolls, cucumber rolls recipe, avocado rolls recipe, spring rolls recipe, vegetable rolls recipe. fried rolls recipe, caesar roll, shrimp rolls, warm rolls recipe at home, baked rolls, do-it-yourself rolls recipe, fried rolls at home. Indeed, in last years hot rolls are especially popular. This method of making rolls will appeal to those who especially love hot snacks. Without much hassle, you can cook hot rolls at home. Hot rolls, the recipe of which differs from the usual ones, in fact, only in that they are fried in vegetable oil, you can cook at home. The batter for rolls is an egg, water, flour, salt. So cook rolls at home. There are recipes, but they are ready rolls impossible not to eat!

- wonderful and enough interesting dish, which is becoming more popular with us every year, despite its exoticism. Best Restaurants they offer them to their visitors in banquet halls, and some even practice Japanese food home delivery http://sushi-v-dom.ru/, by the way, prices here are quite adequate, unlike many others. But now it’s not about that, but about how to wrap the rolls yourself so that the result of their preparation does not turn out to be a shapeless piece of rice stuffed with seafood.

How to wrap rolls at home - start with choosing the right rice

In order for the rice to turn out to be the right consistency, it must be:

- round unsteamed
- boiled initially in the form of porridge-slurry, but thicker
- unwashed and unburnt.

ATTENTION! Improves tackiness well boiled rice a few tablespoons of wine or apple cider vinegar, added five minutes before the end of cooking.

Ideally, it is better to purchase special sushi rice, bags and jars with which are offered in almost every supermarket. If you choose this particular type, then the question of how to wrap the rolls at home as carefully as possible should disappear by itself. Special rice very easily retains its desired shape and does not crumble. Another advantage of this choice is the smaller grains, which reveal their properties much better. taste qualities along with any seafood. And the downside is the price. Special rice for roll and sushi is much more expensive than ordinary rice.

The rice is cooked, what's next?

It is best to roll the rolls at the moment when the rice has not yet completely cooled down, but it does not burn your fingers any more. Optimum temperature- 40-45 degrees.

ATTENTION! It should be understood that these tips are only suitable for making a roll. Sushi is prepared using a different technology, which is an order of magnitude more complicated.

Next, a rug is taken, or, as it is also correctly called, a mat. A sheet of nori is placed on top of the mat. Nori - very useful product, consisting of fibers of dried algae. The nori is covered with rice in a longitudinal strip, and on top of the rice is the filling. Everything, you can start twisting. But it's easier said than done - how to properly wrap rolls at home so that they don't fall apart later? Here are a few apps:

1. The mat must be evenly pressed along the entire length.
2. Do not rush - because of this, the sheet will not have time to gain a foothold.
3. Do not roll the roll for too long - the nori will get wet and break through.

And if there is no mat? How to wrap rolls without a mat?

Not every hostess will be able to carry out this idea. The “sausage” will definitely break through somewhere, the rice will come out on the sides, and the rolls will turn out to be crooked - this is the result of many years of practice. But there is a way out - to build a mat yourself. For this task you will need:

- two identical pieces of foil;
- food film;
- two wooden sticks;
- a few minutes of free time.

Algorithm: we put two identical pieces of foil together, fold the edges, making them rigid, and fix wooden sticks on two opposite sides. Maybe plastic. Then we fit our homemade cling film. How to wrap rolls without a mat? Use homemade! But it will not be as convenient as with the real one - you need to have the skill to make it work.

"Sausage" is ready - then what?

How to wrap rolls at home? How then is it better to cut them so that the pieces are beautiful, even and the same? The most important thing is to wait until everything cools down and infuses. Ideally, it should take about half an hour, but about an hour is better before servings are formed. It is best to put the sausages on a plastic board, if there is none, we wrap a wooden one with cling film. Then they are covered with a film and placed in the refrigerator for the specified time.

Tricks of the last stage - how to quickly and correctly cut the rolls

After the “sausages” have been infused, they should be freed from the protective film and proceed to the division into pieces. The pieces are supposed to look as identical as possible, so it does not hurt beginners to mark future cuts in advance. Then cut - but you do not need to press with the sharpest blade. You should try, as it were, to saw off uniform slices, swiping the tip back and forth, and so on several times. All is ready!

Rolls can be laid out on a tray or flat plate in any way. If there are many who are eating, a good option- a common large tray. But then everyone should have a bowl of soy sauce and an empty plate with bamboo sticks placed next to it. Irreplaceable ginger and wasabi are served either in separate large bowls or placed next to each individually.

ATTENTION! For beginners, you can use special plastic clips for sticks, they will help you quickly learn how to use a simple device that is unusual for many

How to fold rolls correctly - repeat the algorithm

1. Boil rice until very viscous thick porridge. It is better to take special rice for roll and sushi.
2. We spread a sheet of norrie on the mat (rug).
3. We make a path of rice on pressed seaweed.
4. Put the filling on top.
5. We twist.
6. Let it brew and cool.
7. We form portions.

In general, from the first minute to the end is required, depending on the number ready meal from one and a half to two hours. Enjoy your meal!

The preparation of any dish begins with the choice of ingredients. In sushi, in addition to rice and nori seaweed, often used:

Fish: salmon, tuna, eel, mackerel, sea bass.
Seafood: shrimp, crab meat ( crab sticks), mussels, scallop.
Meat: chicken, bacon.
Fresh vegetables: cucumber, avocado, Bell pepper, green onion.
Cream cheese: usually "Philadelphia".
Sweet omelet.

You can experiment with the filling endlessly. For example, prepare a mono-roll with one ingredient, use classic combinations (salmon + cheese; crab meat + avocado + cucumber) or come up with own version- it is not necessary to be limited to the ingredients listed above.

The main thing is to make sure the products are fresh. This is especially true for fish. Small island Japan can afford to eat raw fish, but in our latitudes it threatens with food poisoning.

If you still plan to use raw fish, follow these rules:

Even if all requirements are met, raw fish should be subjected to minimal processing. Or still choose lightly salted in vacuum packaging - it will be much more reliable.

Preparation of ingredients

How to cook rice for sushi, we have already told. Recall the main thing: either a special one or round grain rice, which must be flavored with rice vinegar dressing. The packaging of sushi rice usually has cooking instructions. Stick to them to achieve optimal results with a particular type of rice.

Raw fish can be dipped several times in boiling water, and then transferred to ice water. Or grate with salt (1 tablespoon per 350 g of fish), cover with lemon and leave to marinate for an hour. Both processing options do not guarantee the complete safety of the product. Therefore, at home, it is better to use fish that has undergone a longer salting or heat treatment.

The eel is usually smoked or, alternatively, grilled.

Shrimps (fresh or frozen) are placed on wooden skewers and quickly boiled (4 minutes) in slightly salted water.

The meat can be fried in teriyaki sauce, simply fried or boiled.

The Japanese omelette is easy to make. To two beaten eggs are added two teaspoons of brown sugar, a pinch of salt, pepper (optional) and a teaspoon soy sauce. Fry in a hot pan with oil thin pancakes, folded into rolls and cut.

cooking secrets

Sushi fish should be cold, as should the chef's hands. You can even dip them in ice water before cooking.
Ingredients for nigiri sushi are cut into thin slices, for maki sushi (rolls) - into cubes.
For cutting, you need to use a sharp and long knife. It, like your hands, can be soaked in a weak solution of rice vinegar (2-3 tablespoons per glass of water) to keep the ingredients from sticking.
Some types of sushi require a bamboo mat to form. If not, you can use the usual kitchen towel covered with cling film.
Do not prepare sushi in advance or in reserve. This is a dish that needs to be eaten right away, as it has a shelf life of only a few hours.

Cooking methods

Take some rice in your hand and shape it into a small block. Roll it over your hand without applying too much pressure so that the rice sticks together. Brush a piece of fish or other filling on one side with wasabi (Japanese horseradish), place rice on that side and press down. If after this the sushi loses its shape a little, just correct the defects with your hands.

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Some types of nigiri sushi, such as those with eel or scrambled eggs, need to be wrapped with a thin strip of nori. Otherwise, they do not hold their shape well. You can fix the nori by dipping the tip in water or vinegar.

Hosomaki and futomaki are cylindrical sushi (rolls) with nori on the outside and one or more types of fillings, respectively. To prepare them, you need to use a bamboo mat.

Place the nori sheet on the mat, glossy side down. Spread a layer of rice on top. Leave a gap of 1 cm from the edge closest to you and a few centimeters from the opposite edge.

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With your finger, make a small groove in the middle of the rice layer.

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Put the stuffing in the hole.

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Grab the side of the mat closest to you and start rolling the roll. Do this slowly and with pressure so that all the components are connected. Spread an empty strip of nori with rice vinegar or water and glue it to the roll.

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Cut the sushi into portions and enjoy.

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Uramaki differ from previous rolls in that they have rice on the outside. Otherwise, the principle of preparation is largely the same.

Line a bamboo mat with cling film. Place a sheet of nori on top, glossy side down, and cover with an even layer of rice (in this case, you can cover the entire surface of the seaweed with rice).