The Inside-Out Option

Appears in
Sushi Master: An expert guide to sourcing, making and enjoying sushi at home
Sushi Master

By Nick Sakagami

Published 2019

  • About

  1. Open a makisu (bamboo rolling mat) and place one sheet of nori on the mat, textured-side up. With wet hands, spread half the rice on the nori, leaving about one-quarter of the sheet uncovered along the top. Sprinkle with sesame seeds, if using. See photo 01 at left.
  2. Flip the nori over so that the rice is on the bottom. (You may want to cover your makisu with a piece of plastic wrap beforehand to help prevent the rice from sticking.) Place your ingredients in a line down the center of the nori.
  3. Using your makisu, roll the maki with the same rolling technique described in steps 2, 3, and 4 of “Basic Maki Technique.” Cut the roll into 4 to 8 pieces.