How To Roll Sushi with The Sushi Man

How to make different types of sushi rolls, including Tuna Roll, Salmon Avocado Roll, Shrimp Tempura Roll, Unagi Hand Roll.
In-Home Sushi Making Kit details at https://www.thesushiman.com/

Thank you for those that purchased our In-Home Sushi Making Kit! This video was created to guide you with a step-by-step process on how to roll four different styles of sushi. And for those that do not have our sushi kits, don’t worry! This video will take you one step at a time from start to finish and you’ll be rolling sushi like a pro in no time!

Here is a breakdown of the video :

Supplies 00:41
Hosomaki – Tuna Roll (tekkamaki) 02:24
Uramaki – Salmon Avocado Roll 05:46
Tatemaki – Shrimp Tempura Roll 08:29
Temaki – Unagi Hand Roll 11:27
Plating 13:22

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Thank you for watching and hope you enjoyed! Now go eat that beautiful sushi you just made!

Hey guys, Jun with the sushi man here and today I’m going to show you how to roll your own sushi at home. And quick thanks for those that purchased our in-home sushi making kit. This video is more so meant for you guys,

But hopefully it will be helpful to anyone that’s trying to make sushi. And if you haven’t bought our kits but are interested, please visit our website at the link below. Now let’s jump right into it. So I’m going to be showing you how to roll four different types of sushi:

Hosomaki, uramaki, tatemaki, and temaki. And I’ll explain more about these as we go along. So first off, supplies, we’re going to need a cutting board, clean, wet damp towel, a bowl of cold water, and yes, I know it’s not supplies, but some nori, which is dried seaweed,

A makisu, which is the bamboo mat that we use to roll the sushi. And you’ll notice that this one has two sides to it, a flat side that’s greenish in color and a rounded side. And lastly, a sharp knife. All right now to wrapping our makisu,

We’re going to need some plastic wrap and it doesn’t have to be a jumbo one like what I’m using here. As long as the width is wider than the mat, which normally they are, make sure to have the bamboo mat so that the sticks are vertical and perpendicular to the way you’re wrapping.

Then keep wrapping about three to four times making sure that it’s tight. Cut the wrap and fold over the edges so that the entire mat is sealed. And what I like to do is to cut some slits in the plastic to let some of the air

Out. This will help prevent air bubbles when we start rolling. Just make sure not to cut the string that keeps the mat intact. In a little note here, I make it a habit to lay the green side facing up.

This is so that the rolls have a smoother shape when it’s done and that’s it. We’re ready to start rolling. The first roll we’re going to make is a tekkamaki, also known as a tuna roll. These types of roles are called hosomaki and are more traditional than some of

The other ones we’ll be making later. So let’s grab a sheet of nori, which remember is the seaweed and lay it down on our makisu mat. And if you notice there’s a rough side and the smooth side,

We want to put the rough side up so that the smooth side ends up being the outside of the roll. You’ll see what I’m talking about. And here’s our bowl of sushi rice and reminder, our sushi making kit comes with all of these ingredients, rice, seaweed,

Fish and veggies so you can get straight to rolling. Now first dip our hands into the water and rub it around so that our palms are shiny but not drenched. This helps the rice to not stick. Now grab a ball of rice about the size of a lemon and spread it onto your

Try to leave about an inch of space at the top and about half of that towards seaweed. the bottom. Make sure to go all the way to the left and right edges and try not to push down too much on the rice.

And notice how I keep dipping my fingers into the water to keep the rice from not sticking. And if you need some more rice, just keep adding until it’s nice and even all the way across. Another thing here that I like to do is press down gently across the middle of

The rice patty to make a small creek. This makes it a bit easier to roll. Now place the seaweed so that there’s about an inch of space at the bottom of the makisu mat. And place your ingredient, in this case tuna on that creek that we made earlier.

Now the concept here is to bring the bottom of the seaweed up to the top of the rice patty while using the bamboo mat. So grab the mat while using your forefingers to hold the tuna in place and roll the bottom of the seaweed up to the top part of the rice.

You should be able to see some seaweed still sticking out. Press evenly with the mat. You can even pull a little bit from the top part like this in order to get a tighter roll. Now just finish rolling the mat for another quarter rotation and tighten the roll. If all goes well,

You should have a nice even roll with the seaweed sealed at the bottom. And you can always shape and finalize the roll at the end using the makisu. Just make sure not to squeeze too hard. And there you go, there’s your tekkamaki. Okay, now onto cutting. Traditionally hosomakis are cut into six pieces.

So the easiest way to do this is to cut the roll into half first. And notice here that I did my knife into the water and let the water glide down the blade. This is crucial in order to have a smooth and clean cut. So cut it in half.

And then I like to bring the two pieces together so that I can cut both at the same time. Wipe the knife, dip it into water again and cut it into thirds. And you always want to clean your knife with a wet towel and keep it at a safe

Place with the blade facing away from you. Stand the pieces up and you can make a totally random and unnecessary move like I do here. Clean your board and then move it back so it looks nice for the camera and you’re all done.

Next roll I’m going to show you is the salmon avocado roll, which is a type of uramaki. So just like before, place the nori on top of the greenish side of the makisu with the rough side facing up. And

This time you use almost double the amount of rice as we used for the tuna roll, but you can always adjust the amount of rice to your liking. Just make sure that you have an even layer that spreads all the way to the edges.

Now flip it over so that the seaweed is on top. Magically bring in some sliced avocados from the top of the screen and place them horizontally across the middle of the seaweed. Then we’ll put in our nice slab of Scottish salmon right along the avocados.

From here it’s the same concept as what we did with the tuna roll. This time though, we’ll roll the bottom part of the seaweed up to the top of the ingredients while wrapping the salmon and avocado. So same thing, hold the ingredients with your forefingers and use your thumbs to roll the

Bamboo mat up to the top of the salmon and avocados. You should still see some of the seaweed sticking out. Tighten the roll by applying pressure and also pulling the top part of the mat and then continue to roll the mat for another quarter turn and again apply

Gentle pressure to shape it. If done correctly, you should have a nice even roll with a seaweed seal at the bottom of the roll and now you can use the makisu to do some final shaping and also press on the end so that it’s nice and clean looking. And that’s it onto cutting.

And this time we’re cutting this guy into eight pieces. So again, wet the blade and cut right in half. What I find easiest is to keep cutting into halves versus going from one side to the other. But you can use whatever method is more comfortable for you. Now I’m

Exaggerating here a bit with the wiping and dipping of the knife to remind you that you need a clean and lubricated blade in order to make clean cuts. And there you go, you got yourself a salmon avocado roll. Next up is what we call the tatemaki. We’ll make a shrimp tempura roll here,

But you’re free to put whatever ingredients you like. So same start, put some rice onto the nori, but this time we’re going to roll it vertically instead of horizontally. And we’ll sprinkle some roasted sesame seeds on the rice and flip it over. And we’ll start off by putting in some imitation crab meat,

[inaudible] cucumbers, [inaudible], jalapenos, [inaudible] and temperature shrimp. Just like the salmon avocado roll. We bring the botto;m of the seaweed to the top of the ingredients and then we tighten and continue rolling so that the seal is on the bottom.

You can use the makisu to shape the roll, push the rice on the ends, and then we’re off to cutting. For tatemaki rolls, we’re going to cut into five pieces. So wet the knife and cut from one end to the other. Again,

I’m exaggerating with the wetting of the knife a bit here and you probably won’t have to dip it every single time like this, but it is important to keep your knife clean after you’re done cutting the roll.

As you can see, I wipe it nice and clean with the towel before I put it back. And you can use your makisu to do some final forming after you’re done cutting like how I’m doing here. And that’s it off to our last roll. So

The last roll I’m going to teach you is an unagi hand roll. We won’t be needing our makisu so put that aside. And this time we want our non-dominant hand to be fully dry. I’m right handed so I make sure that my left hand is completely dry.

You can use a dry towel or a paper towel like I’m doing here. Now put a piece of nori onto the dry hand and use your other hand to place a bit of rice onto the left half of the seaweed. And it doesn’t have to be fully covered. Too much rice,

Especially towards the bottom part, will make it hard for it to close properly. After that, we’ll put in our ingredients at a diagonal so that it’s laid from the top left to the bottom middle. So we’ll put in some avocados, some cucumber slices and some broiled unagi.

And then now we wrap the seaweed so that the bottom left corner comes up to the top middle of the seaweed sheet. You kind of want to fold the hand that you’re holding the roll with while using your other hand to tuck the seaweed inside and then continue rolling it so that

It turns into a nice cone shape. You can use a piece of rice like glue to seal the roll so that it doesn’t come apart. Top it off with some unagi sauce, toasted sesame seeds, and you’re done. Remember to eat this one right away so that the seaweed is still crispy, itadakimasu! If

You haven’t already eaten all your sushi by now, you can check out this part for an example on how to plate. And get creative with it, part of the fun of sushi is plating and making it look nice. And don’t forget to take a picture of your masterpiece and post it on our

Instagram page @TheSushiMan. And if you live in the Colorado area, you’ll have a chance to win your next sushi making kit for free. Make sure to visit our website at www.thesushiman.com for more details. Thank you for watching this video and hopefully it was helpful. Arigatougozaimasu!