Total: 35 - 40 minutes
Sushi Rice: 30 - 40 minutes
Rolling: 5 minutes
Once you learned the basic of Inside Out Roll, making a special roll like Rainbow and Red Dragon Roll is much easier. A special roll is Inside Out Roll with ingredients on the top, usually fish and with some vegetables like avocado. All you need to do is to change the combination of what goes inside and outside.
Crab and Avocado inside with Salmon is usually called Alaskan Roll (aka Seattle Roll, 49ers Roll in the San Francisco Bay Area). Shrimp Tempura inside with Eel and avocado is Caterpillar Roll.
The trick with making a special roll is how you cut ingredients and how much. This is rather difficult concept to understand if you just read the recipe. I usually tell my sushi class attendees to just go ahead and make one roll, not worrying about making a mistake.
I see many of the class participants “trying” to make a perfect roll for their first attempt.
This is, extremely difficult.
In fact, I highly encourage you to do the opposite: try to make a mistake on your first roll so that you can learn. Only when you make a first roll, you will know how to cut your ingredients (to put on top of the special roll), how thin/thick and how bit and so on.
“Oh, now I know I cut Tuna too thick,” one sushi class participant tells me.
“Yes, that’s right. Now you’ve made a roll once, what I am talking about makes more sense, right?”
Making Sushi is precise. It requires you to cut ingredients precisely - thinness, direction, width and length. If I were to write down the information in the recipe, it would like something like: Cut Tuna, 20mm (W) x 45mm (L) x 5mm (T). But, who would read the recipe like that and cut Tuna using a ruler?
So, just go ahead and make your first (or second) roll and continue making a roll.
I am sure this recipe will make much more sense after your first attempt.
INGREDIENTS (for one roll):
30 - 50g Sushi Rice
1 Nori Seaweed, half sheet
5 Slices Sushi Grade Salmon, thinly sliced
4 -6 Cucumber, Julienned
2 -3 Avocado
Makisu Rolling Mat
(How to spread rice for Inside Out Rolls, Step 2 - 12)
Make Sushi Rice (follow this recipe).
Wipe the cutting board with a wet towel to moisten.
Place half sheet nori horizontally, rough side facing up.
Wet your hands.
Grab sushi rice, tennis ball size, approximately 200g.
Place the sushi rice on the top left corner, shaping it like a potato.
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 the Nori.
Rhythmically, turn your left hand three times to cover the top portion of the Nori with rice.
Clean your hands with a wet towel, dip your fingers in the water.
Using fingertips, apply the pressure, spread the rice to the bottom, from the left, center, and right.
Spread the sushi rice all the way to the top and corners to cover the entire sheet of Nori as even as possible.
Flip the Nori with Sushi Rice so the Nori is facing up.
Place Avocado and Cucumber, in the center of Nori.
Pick up the bottom edge of the Nori, roll like a Yoga mat. The bottom edge should land below the top edge of Nori.
Seal, then roll another 90 degrees forward.
Place a plastic covered Makisu over the roll and squeeze. Remove the plastic.
Place sliced salmon on top of the cucumber avocado roll.
Place the plastic back and cover with Makisu. Squeeze.
Cut into 8 pieces. Remove the plastic.
Sear the salmon on top of the roll with the torch.
( Steps 18 - 20)
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