Making Rolls

- Part II -

In part one, we have made regular maki. In here, let's make a FutoMaki. Futo is a word for big or thick. It can be vegetarian or anything you would prefer. In the picture, we have Pickled Raddish (the yellow one), cucumber, carrots, carb meat. Any kinds of nuddle or pasta is also can be applied.  Sauted mushrooms, spinach, asparagrus and avocado is also a good combination.

Using a whole sheet of roasted seaweed. Spread the rice on it. Leave one inche space on the seaweed.  Roasted Sesame also can be put on rice in this stage. The amout of rice is about the size of your fist. Don't press too hard on the rice. Be gentle.

Put all the ingredients on the rice. In the picture, the tuna has been added. Don't put too much ingredients onto the rice. Because you would like to be able to seal the roll later. The ingredients are about one and half inche wide and less than half inche tall. 

Lift the end of the seaweed with the sushi mat. Roll quickly. If you find this is difficult to do, just Lift the end of the seaweed and roll fast. If the ingredients keep to fall out, use your middle fingers to guide the ingredients and roll with your thumbs and index fingers. After rolling, check the two ends, if it's hollow, cover the roll with the mat and fill some more rice to it.

Slice the roll into 8 pcs. At Last, we made it. Looking good! (I hope u didn't put too much rice at the beginning.) The regular roll and this big roll are also can be made as inside-out roll. At first, use a surround wrap to wrap the sushi mat. Then, After spreading the rice, turn the seaweed over. Inside-out rolls can be added more ingredients to it. 

This part of making rolls is a little advanced than Part I. I hope you have read the Part I . Now, let's have a look at the Making Nigiri Part. In no time, you will be the master chef of Sushi. Keep trying and having fun.

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