Inside out sushi

inside-out-sushi

So you want to know how to make inside out sushi?
Good. Then you are in the right place.

The inside out sushi roll, also known as Uramaki, is more common in the U.S.A. than in Japan and is very popular in western sushi bars. What makes the inside out roll unique is the fact that rice is in the outside and the nori is on the inside, wrapping the filling. Therefore it is called the inside out roll.

how to make inside out sushi

1. "Wrapping the rolling mat"


Hoping you are using the "one side round and one side flat" rolling mat, and not the cheap kind with both sides round. Cover the rolling mat with a plastic wrap starting with the round side, and ending with it. Make about 2-3 full rounds of wrapping. After you are done wrapping, roll the mat to squeeze out all the air locked inside the wrapping. If needed - poke it with a toothpick to let the air out.

2. "Break point"

Take a nori sheet, and break it down the middle. If it does not break easily, it's either old, or not such a good brand of nori to work with. Place the nori sheet on the rolling mat abut 5 cm from the edge, with the rough side of the nori facing upwards.

                                

3. "The turn over"

Get both your hands wet and make a ball of rice, using about a handful of rice (you can always add more rice later, but drawing out rice is a bit complicated once you've put it on the nori). Place the ball of rice in the middle of the nori and start spreading the rice, pressing it down gently, until it is equally spread along the nori sheet. You should now have a 1cm high, equal layer of rice on top of the nori. If needed, add some more rice - just remember to keep it even. Flip the nori over so that the rice is facing the mat and the smooth side of the nori is facing upwards.

4. "Can you fill this?"

Now it's time to place a slice of fish (preferably no more than one) on the edge of the nori, along with 1-3 pre-cut slices of vegetables (carrot, cucumber, green onion, asparagus, and so on.. allow yourself to get wild on this matter)..

5."Commence the rolling sequence"

Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above.

6."Continue the rolling sequence"

Move forward, continue rolling in the rectangular hill steps, keeping it tight with every move until you reach the end of the nori. Put pressure on the roll from all three sides at all time, especially on stops to allow it to roll tightly.

7. "And....cut!"

Use a wet, sharp knife to cut the roll in to little sushi units. 6-8 units per roll - that's your call.

"So, how can I start...?"

Well, the best thing is to get sushi equipment and ingredients to start with. Check out our sushi e-Store, for sushi kits and more. You might also want to know how to prepare sushi rice, or to read more about sushi grade fish for your sushi roll.

Enjoy!

inside Out Sushi

 

Comments  

 
-1 #124 sherjil khan 2011-07-19 14:06
seems to be nice, i'm looking forward to try this as i get the ingredients specially wasabi,,,,,,,,, ,,,,,,,,can i make wassabe at home ?????????????
by the way thanx much for this site....such a nice site
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-11 #123 Stikkie 2011-06-26 23:05
if raw fish can make you sick how is it safe to eat in sushi and is sushi good :D
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-1 #122 Andrew 2010-08-21 20:42
Why do you need to cut the nori in half for the inside out roll, but not the classic roll?
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+6 #121 osowakki 2010-04-20 22:29
Quoting mike:
On step 2 which direction are you breaking. Along or against the cut marks?


Usually, you'd want to cut the nori along the marks. This way, you get longer nori pieces and can make longer rolls.
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+3 #120 Ana 2010-03-16 22:35
This is a very good recipe...but it it's still really confusing around step two and step 3.
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+7 #119 mike 2009-12-29 19:39
On step 2 which direction are you breaking. Along or against the cut marks?
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+7 #118 Guest 2009-11-05 04:36
Buy Japanese MEDIUM grain rice, it will cook differently than regular white rice, and remember to soak in water for 30 mins and adding the rice vinegar/sugar mixture after its cooked.
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-7 #117 Guest 2009-10-08 23:32
this funny to ask but how u make the rice seem like its diffrent then just any rice
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-1 #116 Guest 2009-10-07 16:18
not bad
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-8 #115 Guest 2009-09-18 04:08
me too
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+6 #114 Guest 2009-08-28 07:29
Awesome. I hope this website can have more sites about more food~ ><
keep going!!!♥ :-[
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+6 #113 Guest 2009-08-15 15:07
this is a great side, thanks 8-)
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+2 #112 Guest 2009-08-01 07:27
Wow i hope this works aswell as people tell me it will. but thx a heap for this! :)
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+9 #111 Guest 2009-07-31 14:44
;) I think your web page is so good i love how u show vidoes on how to make the sushi.
your web site is the best it has helps me out so much dozo put up more sushi recipes
and maybe more japanese food idears 

Domo arigato gozaimasu ;)
for this brilliant web site

8-)
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-6 #110 Guest 2009-06-21 13:00
it's quite easy to make shushi
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+1 #109 Guest 2009-05-13 16:39

This is yummy Sushi.
I wants moar.
D<
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+9 #108 Guest 2009-05-09 19:37

Simple instructions and helpful animation. Well done! :)
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+2 #107 Guest 2009-03-19 20:52

This is nori: http://www.makemysushi.com/nori.html
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+3 #106 Guest 2009-03-19 20:34

Okay...not to sound dumb....but what exactly is a nori sheet?
 
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+1 #105 Guest 2009-03-18 21:20

This webpage is so amazing you should run for president.  really though i hope you are rich or something. thats because I hardly see any advertisements which is pretty cool I clicked on the ads hope it help.  This is really an awesome site thanks again
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+1 #104 Guest 2009-03-05 19:45

i love your animation :)
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+7 #103 Guest 2009-03-02 02:03

Thank you for the easy-to-follow sushi tutorial. My husband and I made sushi for the first time tonight and it was very successful... surprisingly not too hard thanks to your video instructions! We did't have sushi mats, but found parchment paper to work pretty well.
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-6 #102 Guest 2009-02-01 21:07

*around
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-6 #101 Guest 2009-02-01 21:06

no, the mat doesn roll into the sushi, but it makes a U aount the sushi, as if you were folding the mat in half and the suchi was in the crease. in the end, it makes a J around it
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-8 #100 Guest 2009-02-01 21:04

no, cheese aint got notin on sushi
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