Compared to the traditional Hosomaki, which is a thin seaweed nori out roll, Chumaki offers a larger canvas to hold a variety of ingredients. The vertical rolling technique of Chumaki allows for the inclusion of not just fish but also cooked items like egg custard, canned tuna with mayo, beef, chicken, and vegetables such as spinach and shiitake mushrooms. In both the US and Japan, popular variations of Chumaki include Shrimp Tempura and Soft Shell Crab Tempura rolls.
The Everything Roll, as I like to call it, is a creation that most sushi chefs have in their repertoire. At the end of the night, there are often small pieces of fish left at the sushi bar that may not meet the requirements for Nigiri or Sashimi. These leftover fish pieces, such as lean and tough tail parts or those with excess tendons, are perfect for the Everything Roll.
After an online class, I crafted this roll using leftover pieces of Yellowfin Tuna, Steelhead/Ocean Trout, and Kanpachi. However, feel free to use any fish you have available. The combination possibilities are virtually limitless. Let your imagination run wild and create a roll with your favorite flavors!
TIPS
1. Embrace the Creaminess of Avocado:
Adding avocado to your Chumaki is always a fantastic idea. It imparts a luscious, fatty flavor that pairs beautifully with the fish. The only exception would be when using the rich belly part of the fish, as the avocado may be redundant.
2. Elevate Your Nori Out Rolls with Wasabi:
Consider incorporating wasabi into the sushi rice while rolling for Nori Out Rolls. This addition adds an extra layer of flavor and complements the overall taste of the roll.
3. Opt for Affordable Tuna Pieces:
Choose less expensive tuna pieces or tails instead of pricier Tuna Saku blocks. This way, you can enjoy delicious sushi without breaking the bank.
Ingredients (for one roll):
1/4 cup (200g) Sushi Rice
1 Nori Seaweed, half sheet
30 - 50 g Assortment of Sushi Grade Fish
2 -3 pcs Avocado, sliced ½ inch thick
Optional
4 - 6 Cucumber, Julienned
Tolls:
Cutting Board
Knife
Makisu, Sushi Rolling Mat
Instructions:
(How to spread sushi rice on Nori for Chumaki, steps 2 - 11)
1. Make Sushi Rice using this recipe.
2. Place the half sheet of nori horizontally, with the rough side facing up.
3. Wet your hands.
4. Place approximately half the rice used in an inside-out roll (about 200g) on the nori, leaving the top 1/8 inch/3mm blank.
5. Apply gentle pressure to spread the sushi rice horizontally using the bottom part of your left palm.
6. With your right hand, create a "U" shape and guide the sushi rice to cover the top half to 2/3 of the nori.
7. Rhythmically turn your left hand three times, ensuring the top portion of the nori is covered with rice, leaving a ½ inch/1cm gap on the left side.
8. Clean your hands with a wet towel, then lightly wet your fingers.
9. Using your fingertips, apply pressure while leaving the proper ½ inch/1cm blank.
10. Continue spreading the rice, leaving a 1/8 inch/3mm gap on the left and bottom edges.
11. Rotate the nori 90 degrees counterclockwise.
12. Place your desired filling below the center of the nori.
13. Lift the bottom edge of the nori and roll from the bottom up, ensuring a tight seal with your fingers.
14. Place a sushi rolling mat (Makisu) over the roll and press firmly to seal it even more.
15. Cut the roll into four equal pieces.
16. Plate and serve your delicious Everything Chumaki roll.
(steps 12 - 16)
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