How To Make Sushi Rolls

You Will Need

Method

Hosomaki / "Thin Roll"

To start, cut your nori sheer in half, place on half shiny side down on the mat. Take a lemon-sized handful of rice and spread across the nori sheet. Remember to leave a ~1.5cm blank space at the top of the sheet to seal the roll!

Make a grove down the centre of the rice, and spread a small amount of wasabi across it. Now choose two fillings for your hosomaki. Here, Atsuko has used chives and salmon. Place these into the groove and then roll the sushi starting from the edge closest to you.

Slice with a sharp, dampened knife to ensure a clean cut.


California Roll

Place the other half of your nori sheet on the bamboo mat and spread and apple-sized handful of rice across the whole surface. Decorate the rice with sesame seeds and dill, then fold the mat in half and flip the nori and rice so that the rice is now underneath.

Spread some wasabi across the centre of the nori and then place your choice of fillings scross it. In the guide, Atsuko chose cucumber, avocado and salmon fillet. Roll it up in the usual way and press firmly into a slightly square shape.

Again, slice with a sharp, dampened knife.


Temaki / "Hand Roll"

The hand roll is a quick and simple way to enjoy sushi rolls. Take half a nori sheet and place an egg-sized handful of rice at one side, at a slight angle. Make a groove in the rice with your finger and use this space to place your fillings. Atsuko made one with wasabi, salmon, avocado and red pepper, and another with steak and watercress.

Once you have placed the fillings onto the rice, take the corner of the nori and wrap it up over the rice and continue rolling it up into a cone shape. Enjoy as soon as possible for maximum crunch with the nori! Try dipping your temaki into soy sauce, too!