Home-made Sushi Rolls - Uramaki

Uramaki [inside out sushi] is sushi roll made with the rice outside and with the seaweed [nori] sheet inside.  You can make it using any ingredients you like such as crab meat stick, zuchini, fish roe and zuchini or egg omelette strips etc.  An example of Uramaki is the California Sushi Roll.  Sprinkled with toasted black and white sesame seeds on the outside make the sushi roll more fragrant.

Ingredients for Filling

1 Zuchini - washed, seeds removed and cut strips

some crab meat sticks - steamed for 10 minutes - set aside to cool

1-2 eggs mix with salt to taste - fried into omelette and cut thick strips

1 packet Nori seaweed sheets

1 portion of Sushi Rice [see posting on how to prepare/cook sushi rice]

sushi mat or cling film wrap

Mayonnaise Paste

mayonnaise mix with some condensed milk and lime juice - transfer to a piping bag [tied up] refrigerate until required

1. Wrap the sushi mat with a zip lock plastic bag.  Spread a layer of sushi rice over it, either into a square or rectangle [depends on how well you can manage to make a roll].  Sprinkle some toasted white and black sesame seeds over rice [optional].  
2. Place a piece of nori sheet [size according to the area of rice].
3. Place a strip each of the filling ingredients [according to your preferences]over the nori sheet.  Pipe some mayonnaise over the fillings.
4. Roll up sushi roll with the sushi mat and press tight.  Make sure the sushi rice is  compact or firm.    Sprinkle some toasted sesame seeds all over roll.

5.  Do the same until the rice is used up.   Wrap up Uramaki rolls with cling wrap   for easier slicing.    Slice sushi rolls before serving.

Note:  These can be made and refrigerated.  Cut sushi rolls just before serving.

Home-made Sushi Rolls - Futomaki

Futomaki are fat or large sushi rolls and they can have more than 2-3 different fillings such as zuchini, carrot, crab meat sticks, egg strips or tuna.  Some are with mashed hard boiled eggs with mayonnaise.  For this Futomaki, I didn't add any wasabi cos' I can't stand the taste.  Instead, I just mixed a little wasabi with Japanese soy sauce as dipping sauce for my nephews.   Next time, I will prepare a pickled ginger to go with this sushi rolls.
Ingredients for Filling

1 Zuchini - washed, seeds removed and cut slender strips

some crab meat sticks - steamed for 10 minutes - set aside to cool

1-2 eggs mix with salt to taste - fried into omelette and cut thick strips

1 packet Nori seaweed sheets

1 portion of Sushi Rice [see posting on How to prepare/cook sushi rice]

sushi mat or cling wrap

Mayonnaise Paste

mayonnaise mix with some condensed milk and lime juice - transfer to a piping bag [tied up] refrigerate until required

1. Place a piece of nori sheet over a sushi mat. Spread a layer of sushi rice over the nori sheet. Leave about 1/2" of the nori sheet at the end without rice. 

2. Place a strip each of all the ingredients. Pipe some mayonnaise over the fillings [sprinkle some toasted sesame seeds if you like over the rice]. 

3.Roll up sushi roll using the sushi mat and press tight as you roll up. Make sure the sushi rice is well sealed into a firm roll.

4. Do the same until the rice is used up. Slice sushi rolls before serving with wasabi soy sauce and pickled ginger or spread some tuna mayonnaise mix over sushi pieces.

Homemade Sushi Rolls - Hosomaki

Sushi rolls have always been my nephews' favourite and is a long outstanding request which I couldn't fulfil until now.

There are various types of sushi rolls and it is impossible to make all at a time unless you want a variety.  If  so, the quantity required of each ingredient is very small.  This is the simplest sushi roll even for a beginner.  It may not be as delicate as those made by the sushi chefs but should be satisfying cos' it is really economical to make your own and you can choose the fillings you prefer.

Hosomaki are thin sushi rolls with 1 or 2 fillings.  They can be vegetarian or have some seafood fillings such as crab meat strips, canned tuna or fresh salmon.  Most common Hosomaki are Tekkamaki [tuna filling] and Kappamaki [cucumber/zuchini strips].

Ingredients for Filling

1 Zuchini - washed, seeds removed and cut strips

some crab meat sticks - steamed for 10 minutes - set aside to cool

1-2 eggs mix with salt to taste - fried into a thick omelette and cut thick strips

1 packet Nori seaweed sheets - 10 sheets in a pack

1 portion of Sushi Rice [see yesterday's post for preparation]

sushi mat [if you have it] or cling wrap
Notes: you can choose any combination of filling or use canned tuna [drain of the liquids]

Mayonnaise Paste

mayonnaise mix with some condensed milk and lime juice - transfer to a piping bag [tied up] refrigerate until required

1. Cut a piece of nori sheet into half.  Place it over a sushi mat.  Spread a very thin layer   of sushi rice over the nori sheet.  Leave about 1/2" at the end of the nori sheet  without rice.  
2. Place a strip of zuchini and a strip of carrot [you can omit the carrot].  Pipe some mayonnaise over the zuchini strip.
3. Roll up sushi roll using the sushi mat and press tight as you roll.  Make sure the sushi rice is well sealed into a firm roll.
4. Do the same until the rice is used up.  Slice sushi rolls [clean and wipe the knife dry if rice sticks to it as you cut] before serving.

Homemade Sushi Vinegar and Sushi Rice

This homemade sushi vinegar was taught to me by a friend.  Tasted stronger than the Mizkan sushi vinegar sold at the supermarkets but definitely more economical to prepare your own if you are not going to use the remaining store bought sushi rice vinegar for other cooking purposes, moreover they costs quite a lot compared to vinegar.

HOW TO PREPARE SUSHI RICE VINEGAR

Ingredients
- Advisable to prepare more if you intend to make more sushi rolls

Small Portion [makes about 75 ml]

3 tbsp rice vinegar

3 tbsp sugar

a pinch of salt to taste

Big Portion [makes about 400 ml]

270 ml rice vinegar

300 gm sugar

1 tsp salt

1. Mix all ingredients together.  Stir over low heat until sugar dissolves.
2. Remove from heat and leave aside to cool completely before storing in a clean bottle until required.

Notes: This rice vinegar can be used to cook other dishes that requires Mirin like this dish Braised Spanish Mackerel with Soy Sauce and Mirin
HOW TO PREPARE/COOK SUSHI RICE

Ingredients

400 gm [3 cups] short grain sushi rice - washed and drained

600 ml [3 1/2 cups] water

Vinegar Dressing For Cooked Sushi Rice [mix together until sugar dissolves]

75 ml sushi rice vinegar

3 tbsp sugar

2 tsp salt

1. Rinse short grain sushi rice until clean.  Drain and add water to steam for 30 minutes.  Allow rice to stand for 15-20 minutes.
2. Remove to a big bowl [wooden or stainless steel] and mix rice with vinegar dressing by slowly drizzling it into rice.  The rice grains should be properly mixed with the sushi rice vinegar with a wooden rice paddle to prevent it from becoming lumpy and pasty.
3. Use rice immediately or cover with a damp cloth to retain the moisture [use within 1-2 hours].
4. Use prepared rice to make various sushi you wish to make such as the following:

a)   Hosomaki  -  thin sushi rolls with 1 or 2 ingredients [see posting]

b)   Futomaki - fat sushi rolls with more ingredients [see posting]

c)   Uramaki - Inside-out sushi rolls, eg. California Sushi Rolls [see posting]

Refer here  on How to make Sushi Rice