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Let's Cook Rolled Sushi at Home!

Sushi is extremely popular worldwide!

Speaking of sushi, do you know there are various types of sushi?

Typical sushi, which is made by skilled professionals, can be even adored as “Art of Cooking”. For those who think making sushi at home is a little too hard, making rolled sushi with a sushi rolling mat and mould is recommended.

This time we would like to introduce a simple way to make rolled sushi at home.

Sushi Rolling Mat and Mould

Sushi Rolling Mat (called Makisu) is a Japanese traditional cooking tool that is made of bamboo and strings.

Sushi Rolling Mat (called Makisu) is a Japanese traditional cooking tool that is made of bamboo and strings. Makisu is used for not only making sushi but also shaping Tamagoyaki omelette.

When making rolled sushi, put a sheet of dried seaweed laver on Makisu first, and add rice and ingredients. Then roll and put them in a mould. By this, you can make well-shaped beautiful rolled sushi.

How to Make Rolled Sushi

Let’s make rolled sushi!

All you need is roll vinegared rice and ingredients with a sheet of dried seaweed laver. Its thickness is a main feature. Various kinds of ingredients can apply, such as fish, vegetables, meat, mayonnaise, chili sauce, and pepper. Rolled sushi can be made at home easily.

This time we use deep-fried fish, chopped Tamagoyaki, green Shiso leaves, and mayonnaise.

1. Place a sheet of dried seaweed laver

Put Makisu in the mould and place a sheet of dried seaweed laver on it.

Put Makisu on the mould and place a sheet of dried seaweed laver on it. We use 21×19cm of seaweed laver. This size of seaweed laver sells in Japanese supermarkets in general. You can also use a little larger or smaller ones.

2. Place rice

Place vinegared rice evenly on the dried seaweed laver.

Place a small handful vinegared rice evenly on the laver. To prevent rice sticking to the hand, wet the hand with vinegared water. Mix 300 mL of water and tbsp of vinegar to make vinegared water. Rice vinegar would be the best, other types of vinegar will do as well.

3. Put ingredients

Put the ingredients on the rice. You can put whatever you like.

Put the ingredients on the rice. You can put whatever you like.

4. Push it into the mould.

Add more rice on the ingredients and push it in the mould.

Add more rice on the ingredients and push it in the mould with appropriate pressure so that the rice won’t be squeezed.

5. Wrap up the laver.

Apply a little amount of vinegared water to the seaweed laver and put it on the top.

Apply a little amount of vinegared water to the laver and wrap it up.

6. Push it in to the mould again.

Push the rolled sushi into the mould again to shape it.

Push the rolled sushi into the mould again to shape it.

7. Put the rolled sushi out of the mould.

Put the rolled sushi out of the mould.

Put the rolled sushi out of the mould. Lift the mould from the base so that the rolled sushi won’t collapse.

8. Cut it

Cut off the both edges that are not wrapped with seaweed laver, and the cut the rest at even intervals.

Cut off the both edges that are not wrapped with the laver, and the cut the rest at even intervals. It is important to wet the knife for every stroke to cut smoothly.

It is good to use hold the rolled sushi down with Makisu as a cutting guide.

With Makisu, anyone can make professional rolled sushi!

With Makisu, anyone can make professional rolled sushi!

Why don’t you hold a party with Japanese comfort food that is very easy to make?

Why don’t you hold a party with Japanese comfort food that is very easy to make?

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