what's going on guys Jun with the sushiman and in this video I'll be showing you three different ways to make an uramaki or Inside Out roll for those that don't know what an inside out roll is it's basically a sushi roll with the rice on the outside which is the opposite of a traditional roll where the seawood is on the outside it's one of the most popular styles of rolls at least here in the states and there's multiple ways you can make them which I'm about to show you right now so be sure to k
eep watching and see which technique works best for you all right now let's Jump Right In now most of my videos are recipe tutorials where I take you step by step from beginning to end but for this one I'm going to focus solely on the rolling techniques themselves so I won't go over the ingredients cutting or plating and I'll be making California rolles for all three methods to keep it simple okay so this first technique I like to call the common method and is the way I teach in most of my other
Sushi videos so for this we're going to use a makisu that's wrapped in plastic and if you don't know how to do this you can check my original how to roll sushi video with the link right over here now if your makisu has a greenish side to it like mine make sure that side is on top versus the tan side the green side is flat which will help make the Roll come out a little cleaner okay now we take one sheet of NY and lay it down with the Rough Side facing up then wet your hands and spread it around
evenly and thoroughly but not too much where it's dripping then grab a ball of rice about the size of an apple and spread it across the Noy evenly all the way to the corners and edges now I'm going to grind some sesame seeds on here with this automatic grinder now we flip this over and then add in our ingredients now from here we bring this bottom part of the nii up to the top of the ingredients while using our maku as a guide and support so hold the bottom of the makisu with your thumbs and us
e the forefingers to hold the ingredients in place then we bring this up and around the fillings to wrap it now at this point all the fillings should be fully wrapped but this top part of the noce should still be visible from here pull this top part of the maku away from you while using your other hand to hold the roll this will help tighten the roll so that the ingredients don't fall out now we take this bottom part of the makisu and continue rolling it away from you and then give it some gentl
e but firm pressure from all sides and there you go now we want to clean the ends of the Roll by aligning the edge of the makisu to the End of the Roll hold it in place and we just push in on the rice okay do the same thing for the other side and that's it for method number one now this next method is very similar but we're going to use a makisu that's not wrapped in plastic instead we're going to use smaller individual sheets of plastic that'll automatically wrap the roll when we're done it's a
great technique if you're pre- makak a ton of rolls for like a large event we used to do this all the time for our big catering parties okay so the first steps are exactly the same as the previous method but again the makisu is not wrapped in plastic all right now from here is where the steps change usually we'll just flip this over as is but since we don't have the makisu wrapped we're going to cut off a sheet of plastic about 8 to 10 in long and then place it right on top of here now we flip
both the roll and plastic together and then lay it down so that the plastic is on the bottom just like that now we'll add in our fillings now from here the rolling concept is the same however make sure to hold on to this plastic at the bottom while we wrap the ingredients okay so same thing we use our thumbs but also use the index fingers to kind of hold the plastic in place and then bring the Noy up and around the fillings and this part should look the same with the top part of the Noy still vi
sible now after you tighten it here make sure you hold on to this plastic while you roll so pull this plastic away from you along with the muy suit and then same give it some even pressure from all sides and there you go now we just tuck in both ends again and that's it might be a little tricky at first but give it a few tries having each roll wrapped can be beneficial and plus you can cut it with the plastic still on which keeps the roll a little cleaner and you can see this in my Philadelphia
rooll video right over here all right now before we move on to our third and last method let me ask you a quick question first are you finding this video helpful so far and do you want to learn more about making sushi I guess that's technically two questions anyways if so you'll definitely benefit from reading my book it's called how to make sushi at home a fundamental guide for beginners and Beyond whether you're a sushi chef in training or a home cook ready to take on the art of sushi this boo
k will be your guide it's filled with so much Sushi knowledge such as how to Source the right fish the correct toolss you need how to cut Sashimi make sushi rice Nigi rolls even how to properly eat sushi at a traditional sushi bar so if you've always wanted to make sushi or already are and want to hone your skills you'll want to check this book out links are in the description below for those that are interested all right now let's move on to our last method so this time we're not using the maki
su or plastic to roll we're actually just going to use our hands and then the makisu at the very end just to shape it a bit okay so same steps as the first two but this time we put our noty right on our cutting board and you want to make sure the board is dry here so that the seawe doesn't get wet and then we just flip this over right onto the cutting board and then add in our fillings now this is the part that's different we're going to use our fingers to wrap the rice and NY around the filling
s and speed is key here since we don't have the makisu supporting it we need to work very fast or else the rice will fall apart and the concept is the same bring the bottom of the noi to the top of the ingredients and then continue rolling till the overlap is on the bottom okay watch just like that now if you don't have a makis su you can wrap this with some plastic and try to give it some even pressure with your hands not going to look as pretty probably but doable I'm going to use this plastic
wrap makisu and just give it some even pressure from all sides again so that it looks nice and clean now do the ends just like the other ones and there you go three similar but different methods and as I mentioned one technique might be better in certain situations than the other but regardless give these a try and see which one works best for you especially if you're having trouble making your rolls clean all right good job guys and now that you know how to make the uramaki using three differe
nt techniques utilize it to make these three kid-friendly roles with this video right over here thanks for watching and as always feel free to leave any questions or comments below and don't forget to hit that like And subscribe button if you found this video helpful I'll see you on the next one
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