Sushi Roll Recipes
Rolling sushi is like riding a bike: once you have the sushi roll recipes and a few basic techniques down- you will never forget how to do them. Rolls (also known as maki) are the most common way to enjoy sushi. This is where I will show you the basic techniques behind the art. I will show you the 3 basic roll types:
- Uramaki (inside out roll)
- Hosomaki (skinny roll)
- Futomaki (fat roll)
As well as a couple of advanced rolls, later on:
- Temaki (hand roll)
- Katsuramuki (using thinly sliced cucumber instead of nori )
The recipes listed below are personal renditions of the rolls listed. Each sushi bar has its own rendition of rolls and has the right to change the ingredients. I will do my best to provide you with the most common ingredients and their variations for each roll.
Some of the recipes listed below will use one or more sauces. To get instructions on how to make these sauces (and more custom sauces) visit the Sauce page. The recipes in this section of the website will be updated at least once a month- if not more. Please be sure to check back frequently to see if your favorite maki has been added!
Don’t see the recipe you would like to make? Visit the Contact page of this website to submit a request. I will do my best to research your roll and teach you how to make it! Please allow a minimum of one week to upload the tutorial.
All sushi roll recipes will require the following tools:
Before you start the tutorial on How to Roll Sushi, make sure you have these tools available:
- Bamboo sushi mat or Makisu (make sure it’s wrapped in foodservice film!)
- Sharp knife (I recommend using a yanagiba)
- Cutting board
- A bowl of water
- Nori (seaweed) – Whole sheets
- Rice (see How to Make Sushi Rice)