Tutorial 7 -Uramaki  Mastering the Art of Spreading Rice on Nori for Sushi Rolls

7.1 How to spread Rice

7.2 How to roll sushi

Introduction

Spreading rice on nori is a fundamental skill in sushi making, particularly for Uramaki (inside-out) rolls. This guide will walk you through the process, providing tips and techniques to help you master this essential sushi-making skill.

Preparation

Materials Needed:

• Nori (seaweed sheets)

• Prepared sushi rice

• Clean, damp towel

• Dish of water (optionally with a touch of vinegar)

Setting Up Your Workspace:

1. Place a clean, damp towel next to your cutting board.

2. Keep a dish of water within reach.

3. Prepare your nori sheets and sushi rice.

Nori Basics

• Nori has two sides: a dull, textured side and a shiny side.

• Always spread rice on the textured side.

• For Hosomaki and Futomaki rolls, the shiny side should be on the outside of the roll.

The Rice Spreading Technique

Step 1: Prepare the Rice

• Use about 3 oz of rice for a half-sheet of nori.

• Shape the rice into a ball before spreading.

Step 2: Initial Spread

• Start laying rice from left to right (reverse for left-handed individuals).

• Pinch rice with your dominant hand and pat down with the other.

• Work across the nori for even distribution.

Step 3: Even Distribution

1. Use your thumbs to push down half of the rice onto the top side of the nori.

2. Use all 4 fingers on each hand to push down the remaining half of the rice.

Tips and Tricks

1. Wet your hands frequently to prevent rice from sticking to your fingers.

2. Practice regularly - it may take dozens of attempts to master this technique.

3. Aim to spread rice on nori in under 10 seconds once you've mastered the technique.

4. Avoid using a spatula for spreading rice - it's inefficient.

5. If you're having trouble keeping rice off your hands, consider wearing gloves, especially when starting out.

A Note on Gloves

• Gloves can help keep rice off your hands, especially for beginners.

• However, gloves are not necessarily more hygienic and can lead to cross-contamination if not used properly.

• Professional chefs often avoid gloves as they can interfere with intricate work.

Importance of This Skill

Mastering the rice spreading technique is crucial as it applies to almost all types of sushi rolls you'll make. It's a foundational skill that will significantly improve your overall sushi-making experience.

Remember, patience and practice are key. Don't get discouraged if it takes time to perfect this technique - even experienced sushi chefs had to start somewhere!

Tutorial 7.2 Mastering Sushi Rolling Techniques: Free-Hand vs. Makisu

Introduction

Learning the proper way to roll sushi is crucial in sushi-making. This guide will cover two main techniques: free-hand rolling and using a makisu (bamboo mat). We'll explore the pros and cons of each method to help you decide which works best for you.

Preparation

Before starting, ensure you have:

• A damp towel

• A bowl of water

• Your prepared sushi ingredients

• A makisu (bamboo mat) with saran wrap (for the makisu method)

Keep your hands moist throughout the process to prevent rice from sticking.

Technique 1: Free-Hand Rolling

Steps:

1. Moisten your hands using the damp towel or water bowl.

2. Use both thumbs to lift the edge of the nori.

3. Tuck the edge inwards as tightly as possible.

4. Continue rolling up the sushi, using your fingers to keep it tight.

5. For rolls with many ingredients, secure both sides by tucking them in.

6. Give the roll a quick turn to lock everything in place.

7. Use a makisu wrapped in saran wrap to shape the roll:

   • Place the flat side down.

   • Apply light pressure with both hands to avoid crushing ingredients.

Pros:

• Faster once mastered

• Allows for making multiple rolls simultaneously

• More practical in fast-paced environments

Cons:

• Requires more practice

• Can be messy for beginners

• Requires good moisture control

Technique 2: Rolling with Makisu

Steps:

1. Place the makisu with the flat side against the rice.

2. Use the edge of the mat to help tuck in the ingredients tightly.

3. Give the roll a quarter turn to lock it in place.

4. Shape the roll using the makisu.

Pros:

• Easier for beginners

• Better for those with larger hands

• Provides support for larger rolls (e.g., futomaki)

• Helps push ingredients in more effectively

Cons:

• Can slow down the process

• Less convenient when making multiple rolls

When to Use Each Technique

• Free-hand: Ideal for uramaki (inside-out rolls) once you've mastered the technique

• Makisu: Necessary for some rolls like Kappa and Tekka rolls, optional for uramaki

Key Tips

1. Practice tucking ingredients tightly - this is crucial for roll integrity.

2. The makisu is for shaping, not tightening the roll.

3. Always keep a wet towel and water bowl nearby to keep hands clean and moist.

4. For beginners, start with the makisu method before attempting free-hand rolling.

Common Mistakes to Avoid

1. Applying too much pressure when shaping, which can crush ingredients.

2. Relying on the makisu to tighten the roll instead of properly tucking ingredients.

3. Not keeping hands sufficiently moist, leading to sticky rice problems.

Remember, mastering sushi rolling takes practice. Don't get discouraged if your first attempts aren't perfect. With time and patience, you'll develop the skill to create beautiful, well-formed sushi rolls.