How To Spread Sushi Rice on Nori Seaweed for Three Different Types of Sushi Rolls



There are many types of sushi and there are many types of sushi rolls.


In this recipe, I am going to explain the basics of how to spread sushi rice onto nori seaweed for different types of rolls. They are:

  1. Inside out (rice out roll)

  2. Hosomaki (Nori out, thin roll)

  3. Chumaki (Nori out, medium roll)


Inside out roll


Inside out roll means sushi rice out roll. Traditionally, Japanese rolls are Nori outside, rice inside, which is why the rice out roll is called the inside out roll. It is said that the inside out roll was invented in Los Angeles after California Roll was invented. Though it is an American invention, outside of Japan, inside out roll is considered to be more standard (or popular) sushi rolls.


How to spread rice on Nori for inside out roll

  1. Wipe the cutting board with wet towel to moisten

  2. Place half sheet nori horizontally, rough side facing up

  3. Wet your hands

  4. Grab sushi rice, tennis ball size, approximately 200g

  5. Place the sushi rice on top left corner, shaping it like potato

  6. Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally.

  7. With your right hand, making “U” shape, guide the sushi rice so that it covers top half to 2/3 of nori

  8. Rhythmically, turn your left hand three times to cover the top portion of the nori with rice

  9. Clean your hands with the wet towel, dip your fingers in the water

  10. Using fingertips, apply the pressure, spread the rice to bottom, from left, center and right

  11. Spread the sushi rice all the way to the top and corners to cover the entire sheet of nori as even as possible


Tips

Keep your hands wet all the time

Use your towel to clean, moisten your hands

Use only your fingertips when touching the rice


Hosomaki / Thin Roll


Maki means “roll” and hoso means “thin” in Japanese. Hosomaki is one of the traditional Japanese rolls. Tekka, Tuna roll, Kappa, Cucumber Roll, and Kanpyo, Dried Gourd Strips are some of the standard Hosomaki.


Compared to Inside out roll, hosomaki is more difficult because it requires more precision when spreading rice. If rice is not spread evenly, the filling will not end up being the center of the roll, which affects the look and the taste of the roll. It is also easy to overfill hosomaki with rice and ingredients, which will result in roll not sealing (opening up) when cut.


How to spread rice on Nori for Hosomaki

  1. Wipe the cutting board with a wet towel to moisten

  2. Place half sheet nori horizontally, rough side facing up

  3. Wet your hands

  4. Grab sushi rice, half the amount of inside out roll, approximately 100g

  5. Leave top ½ inch/1cm blank

  6. Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally.

  7. With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the nori

  8. Rhythmically, turn your left hand three times to cover the top portion of the nori with rice

  9. Clean your hands with the wet towel, dip your fingers in the water

  10. Using fingertips, apply the pressure, spread the rice leaving 1/8 inch /3mm left, right, and bottom edge


Chumaki / Medium Roll

Chu means “Medium” in Japanese. Chumaki can hold more ingredients than Hosomaki. Therefore, there are many variety of fillings for Chumaki including vegetables like spinach, shitake mushroom, Kanpyo and egg.


How to spread rice on Nori for Chumaki

  1. Wipe the cutting board with a wet towel to moisten

  2. Place half sheet nori horizontally, rough side facing up

  3. Wet your hands

  4. Grab sushi rice, half the amount of inside out roll, approximately 200g

  5. Leave top 1/8 inch/3mm blank

  6. Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally.

  7. With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the nori

  8. Rhythmically, turn your left hand three times to cover the top portion of the nori with rice, leaving ½ inch/1cm left blank

  9. Clean your hands with the wet towel, dip your fingers in the water

  10. Using fingertips, apply the pressure, Leave ½ inch/1cm left blank

  11. Continue spreading the rice leaving 1/8 inch /3mm left and bottom edge