These are made in exactly the same way as the normal sushi rolled inside out. Before you put the plastic foil on the rice, spread some fish-eggs over the rice. You will end up with a sushi roll with fish eggs on the outside.

Sushi rolled inside out - with fish eggs

Moisten a knife and cut the roll into 8 pieces. Carefully remove the plastic foil.

Spread some rice evenly on the other side of the sheet of nori.
Put other ingredients on top of the rice and make a roll.

Take a piece of plastic foil - this should be larger than a sheet of nori- and moisten this with the water and vinegar mixture. Put it on the rice with the moistened side down. Turn the whole over, so the side with the rice on it is faced downwards.

Dip your hands into the water and vinegar mixture.
Spread some rice evenly on the nori.

Take a whole sheet of nori. Lightly roast it over a gas burner- low heat.
Put it on the bamboo-mat.

Sushi rolled inside out

Hoso-maki-zushi with sardines (picture - at the front) and with tuna and cucumber (picture - at the back)

Also very nice are:

- thin rolled sushi with salmon
- thin rolled sushi with eel
- thin rolled sushi with surimi

The most familiar are:

- thin rolled sushi with tuna (tekka maki)

- thin rolled sushi with cucumber (kappa maki)

Use only one or two ingredients in thin rolled sushi, otherwise you might not be able to close the roll.

These are made in exactly the same way as the thick rolled sushi. Use half a sheet of nori - cut the sheet in half, following the direction of the lines on the sheet.

Hoso-maki-zushi (thin rolled sushi)

Tip: make up your own combinations, by using ingredients you like the most.

You can combine several kinds of ingrdeients in thick rolled sushi.

Futo-maki-zushi with shrimps and cucumber

The following combinations taste very good:

Futo-maki-zushi with salmon, egg and pieces of pepper

 

 

 

 

- thick rolled sushi with salmon, egg and pieces of pepper

- thick rolled sushi with small shrimps and cucumber

- thick rolled sushi with shiitake, egg and pieces of pepper

 

 

Moisten a knife and cut the roll into 8 pieces. Serve the sushi with the filling turned upwards.

Futo-maki-zushi with trout, cucumber and shiitake

Take hold of the frontside off the bamboo-mat and the sheet of nori and roll backwards until reaching the raised border. Make sure you don't roll the mat into the roll. Use the mat to firmly press the roll and roll on. Check if the roll is closed. Keep it rolled inside the bamboo mat and lay it aside to set. Cut off the protruding ingredients at the end of the roll with a moistened knife.

Dip your hands into the water and vinegar mixture. Spread some rice evenly on the nori, keep approximately 3 cm of nori free off rice, at the side which is furthest away from you. Right in front of here, make a raised border in the rice. Put the ingredients on top of the rice, against the raised border, from left to right. Make sure the ingredients stick out at the sides a little.

Take a whole sheet of nori. Lightly roast it over a gas burner- low heat. Put it on the bamboo-mat, shining side down.

Tip: buy more than one bamboo-mat: while one roll is put aside to set, you can start making another roll.

Cut the ingredients you are going to use up front. Cut fish and cucumber in pieces of approximately 6-7 cm long, and 0,5 - 1 cm thick. Small shrimps can be used whole. Cut peppers and shiitake into small pieces. Make sure the ingredients are not cut too thick and don't put too much ingredients into a roll, or it won't close properly.

Futo-maki-zushi (thick rolled sushi)