Updated: Sep 1
Compared to Hosomaki, Seaweed Nori Out Thin Roll, Chumaki can hold more ingredients. This is because for Chumaki, the Nori is rolled vertically not horizontally like Hosomaki. For this reason, there are a variety of ingredients that go into Chumaki, not just fish, but a cooked item like Egg (custard), cooked tuna (in a can) with mayo, beef, chicken and vegetables like spinach, shitake mushroom. Shrimp Tempura and Soft Shell Crab Tempura roll are popular in the US and many parts of the world, there are many Tempura filled Chumakis in Japan.
This Everything Roll is something almost all the sushi chefs have (I am guessing here). At the sushi bar, there will be small pieces of fish that cannot be used for Nigiri or Sashimi (they require a certain block size and shape). For example, the tail part of the fish may be too lean and tough for Nigiri and Sashimi. Other parts may have too much tendon (fiber) and tough to chew.
At the end of the night, there will be these pieces of fish left at the sushi bar. What do sushi chefs do with them? Put them into one roll and make Everything Roll.
I made this roll after the online class using the leftover pieces of fish: Yellowfin Tuna, Ocean Trout, and Kanpachi. You don’t need to use the same fish as I did and can use whatever you have and can get. The combination is (almost) limitless. Just combine anything you like and make a roll!
Avocado is always a great idea
It adds a nice fatty flavor to the fish and is always a good addition. The only time I would avoid adding avocado is when using fatty belly part of the fish.
Wasabi for Nori Out Rolls
For Nori Our Rolls, adding wasabi on the sushi rice when rolling is a good thing.
Use Tuna pieces if available
If available, purchase less expensive Tuna pieces or Tuna Tails rather than Tuna Saku blocks which are more expensive.
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
4 - 6 Cucumber, Julienned
Makisu, Sushi Rolling Mat
(How to spread sushi rice on Nori for Chumaki, steps 2 - 11)
Make Sushi Rice (follow this recipe)
Place half sheet nori horizontally, rough side facing up
Wet your hands
Grab sushi rice, half the amount of inside out roll, approximately 200g
Leave top 1/8 inch/3mm blank
Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally
With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of nori
Rhythmically, turn your left hand three times to cover the top portion of the nori with rice, leaving ½ inch/1cm left blank
Clean your hands with the wet towel, dip your fingers in the water
Using fingertips, apply the pressure, Leave right ½ inch/1cm blank
Continue spreading the rice leaving 1/8 inch /3mm left and bottom edge
Turn the Nori 90 degrees counterclockwise
Place the filling below the center
Pick up the bottom edge of Nori, roll from the bottom up
Seal tightly with the fingers, place Makisu and seal the roll tighter
Cut into four pieces
Plate and serve
(steps 12 - 16)
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