|
Cut Yaki-Nori (roasted sea weed) in half parallel to the line. |
|
|
Set the Makisu with shiny side up. Place
the yaki-Nori on the Makisu with shiny side down. |
|
|
Makisu is wrapped with plastic film. |
|
|
Wet your hands. Then, take about
120g of sushi rice in your hands. |
|
|
Put the sushi rice on the top of the
yaki-nori . (Unlike regular sushi rolls, you don't put any
space on the top.)
|
|
|
Use your thumb and index finger starting
on the left side to the right as you straighten the rice carrying
the extra rice to the right. |
|
|
Use your left hand to push the sushi
rice lightly to the right. |
|
|
Now, the sushi rice has been
straightened. |
|
|
Use your right hand to avoid the rice
from falling off from the yaki-nori and use your left hand to
stretch the rice down to the bottom WITHOUT squashing the
rice. Only the right section of the sushi.*
*think of it this way: you divide the
whole into thirds, the left, the middle, and the right. |
|
|
Next, use both hands to fully spread the
rice without squashing the rice. Middle section only. |
|
|
This time, use your right hand to spread
the rice without squashing the rice. The left section. |
|
|
The sushi has been spreaded.
( Not squashed ) |
|
|
Put the Roasted sesame seed on the
sushi.
(Tobiko or Masago are optional.) |
|
|
Flip it over so that the yaki-nori is
faced up.
Cut the ingredients about 9.5cm.
Place two like the picture on the left.
Place them in the middle of the yaki-nori.
|
|
|
Now we have a mostly wrapped sushi.
Squeeze it harder during this step. |
|
|
This is a view of when you are
wrapping.
No need to do this step. |
|
|
Try to get the ends down.
As you roll, try to form a square shaped sushi. |
|
|
The Inside Out Sushi roll is created. |
|
|
Cut the sushi in half. |
|
|
And then, cut it into thirds. |
|
|
Now it has been cut into sixths. |
|
|
The sushi's ingredient is perfectly in
the middle. Put the "nice looking" side on the
front. |
|
|
Please place the sushi just like the
picture on the left.
|