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Maki Zushi Inside-out Roll

March 28, 2012

Top view of inside out rolls

It’s almost an emergency when we run out of white rice. I can’t imagine sushi without white rice, not that brown rice is bad, but it’s not the same. This is the second time this week making these sushi rolls because I ran out of daylight last time and the photos didn’t turn out. So, here you have it – new and improved photos.

Today I really worked on my photos and tried to diffuse the light coming from the window. I think it’s a great improvement.

Vegetables for the inside out roll

Avocado, cucumbers and imitation crab meat are my go-to ingredients. I don’t usually add carrots and if I do, I usually cook them slightly so they aren’t too crunchy.

Sushi rice

Here I’m pouring seasoned vinegar on hot cooked rice. Mix the rice with a rice paddle, breaking up any clumps if necessary.

Sushi Rice for about 4 rolls

3  cups cooked Japanese rice

3 tablespoons rice vinegar

1 tablespoon sugar

1/2 teaspoon salt

Gently heat the rice vinegar and add the salt and sugar; stir to dissolve. Add the vinegar mixture to the hot rice mixing the rice all the while. The rice will seem watery at first, but it will absorb the vinegar. Cover the rice with a clean dish cloth and let it cool down at room temperature for 20 minutes. Now it is ready to be made into sushi.

Put rice on plastic wrap

Place the sushi mat on your workspace and a piece of plastic wrap on top of that. Wet your hands slightly and place about 3/4 cup of sushi rice on the plastic wrap. The area of rice should be a little bigger than a sheet of nori seaweed cut in half. **Remember to use just half a sheet of nori.**

Put ingredients in the center of the roll

Here, I’ve placed the seaweed on the rice and the ingredients on top of that. I don’t usually add wasabi to my rolls because the children do not like it spicy…

Rolling the inside out roll

I normally roll the sushi mat away from me, but I’m just turning it to the side so you can see. While holding the ingredients in place, lift up the sushi mat and roll the rice over and around until it touches the rice on the other side. Pull up the plastic wrap so it doesn’t get caught in the roll.

rolling sushi

Give the roll a gentle squeeze so that the roll stays together.

inside out roll

Now the roll is shaped and ready for some sesame seeds.

roll sushi in sesame seeds

After rolling it sesame seeds, wrap it in plastic wrap; cut the roll and the plastic wrap together using a sharp knife. It’s helpful if you wipe the knife with a damp cloth after each cut. Remove the plastic wrap and serve.

wide view of inside out sushi

close up of inside out roll

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From → Recipes, Rice

4 Comments
  1. Wow … very impressive! I’ve never attempted sushi!

  2. karaimame permalink

    Hello Emi!
    Beautiful step by step tutorial!! Wish I´d be as dedicated as you making sushi twice a week just for the pictures 😉
    It is my first visit to your blog and I am already loving everything! So many meals that remind my childhood! What you do is so sweet, your girls are very lucky to have a mom like you ^^

    • Thank you – I’m so flattered. It’s been nice to have this exchange with you. You’re so nice!

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