So, I hope you all mastered part one of my little sushi course and are now experts in making maki rolls? Then it’s now time for a new challenge: inside-out rolls! These are a little more difficult to make (though we will use some kitchen foil to make it easier), so if you want to give them a go, maybe it’s best if you give the maki rolls a try first for practice. Since we need the rice to be more sticky than for the makis, I recommend using white rice for these. You can use whatever vegetable you like for the filling, I used ball pepper, carot, cucumber and beet root for the ones pictures above. You need:
- 70 g white sushi rice
- about 100 ml water
- 1/2 – 1 teaspoon of rice vinegar
- a small pinch of sugar
- 1 nori sheet
- one peace of cucumber (about 10 cm)
- one peace of ball pepper (about 10 cm as well)
- 1 small carrot
- 1 small beet root, cooked and peeled
- 1 teaspoon brown and black sesame seeds
- some wasabi paste
- soy sauce and gari (sweet, pickeled ginger) for serving
Wash, cook and season the rice according to the instructions for making maki rolls here, only reducing the cooking time of the rice to 10-15 minutes or until tender. In the meantime, wash and clean the vegetable and cut into long stripes.
Once the seasoned rice has reached room temperature, place the nori sheet on the makusi (remember: that’s the bamboo sushi mat), wet your hands and evenly distribute the rice on the nori sheet, leaving a margin of about 3 cm at the bottom. Sprinkle the rice with the sesame seeds and cover it with some kitchen foil.
Flip the rice-covered nori sheet around so that the kitchen foil is on the bottom and place back on the makusi so the rice-free margin faces you. Dab a stripe of wasabi paste on the rice-free part of the nori sheet and top with the vegetables – you don’t have to hold back here, these rolls are going to be bigger than the small maki ones!
Once you’re happy with your filling, start rolling up the nori sheet using the makusi and kitchen foil to aid you. Just make sure you don’t accidently leave any kitchen foil inside the roll – that wouldn’t be very tasty…
Leave the roll for a couple of minutes before you cut it in 8-10 pieces. Serve with some soy sauce and gari.
Note: The sesame seeds don’t just look and taste fabulous on these rolls, they also make it easier to remove the kitchen foil from the sticky rice. If you don’t have black sesame seeds, just use more of the brown ones instead.