Yutaka Bamboo Rolling Mat for Sushi, 24cm x 24cm

Product Information

Place a nori sheet, shiny side down, on a bamboo sushi mat. Separate the prepared sushi rice in half. After dipping your fingers in the vinegared water, place one-half of the rice on the nori and spread evenly. Leave a 1.5cm strip along the top of the nori. You will be able to see some thin lines on the nori seaweed sheets. Place a whole sheet shiny side down at the bottom of the sushi mat, with the lines of the sheet lying horizontally across the mat.

If you completely encase your mat in clear plastic, which is what you do with inside-out rolls, then you don’t even have to wash the mat after you’re done. Gently press along the length of the mat to ensure that all the ingredients take the cylindrical shape of the roll Place half the salmon, half the chives, half the crabmeat and half the avocado side by side, in the centre of the rice, along the length of the nori. You can add some wasabi to the rice before you add the other ingredients, if you like. Once you’re done mixing, scoop out the rice and spread it evenly on the sushi mat using the rice spreaderWash the rice three times, then drain and leave to stand for 15 minutes. Bring one litre/1¾ pints of cold water to the boil and add the kombu (if using) and the rice. Simmer with the lid on for ten minutes, then leave to stand without taking the lid off for another 20 minutes. However, if you do not have a bamboo mat, you can make do with any of the options in the list below. Sushi mat substitutes 1. Parchment paper or baking paper Don't put wasabi in your soy sauce, put it on your piece of sushi and then dip your sushi into the soy sauce instead Cut the avocado in half lengthways around the stone. Twist and separate the two halves. Holding the half with the stone, tap the stone firmly and carefully with the sharp point of a knife blade and twist – the stone should lift out easily. Peel the skin neatly and slice the avocado lengthways into ½cm-wide crescent-shaped pieces. Wash the chives and leave the strands whole. Spread the cling film on a clean, dry work area. Put the nori sheet on the film and layer on the fillings.

Slice the salmon lengthways into 1cm-wide strips. You should be able to get 2 x 20cm long strips from an 80-100g slice of salmon (although you may need to use a larger number of shorter strips, depending on the shape of the fish).

Essential kit

A top sushi rolling mat will help you make flawless sushi rolls with all the ingredients intact. However, choosing the right mat is difficult. We’ve prepared a complete buyer’s guide to help you make your decision. Considering factors such as size, material, and price, we’ll help you narrow in on your perfect sushi rolling mat for your next party. Before you know it, you’ll be mastering the art of making perfect sushi rolls for friends and family! Factors That Make (Or Break) A Sushi Mat Components Place a dot of wasabi on the top. Place a prawn or a fish strip onto this. Press into place with a tapping motion between your thumb and middle finger. Repeat to use up as much of the fish as you wish to turn into nigiri.

Tip into a large wooden bowl, sprinkle on the sushi vinegar and cut through into the rice with a slicing motion with a wooden spatula. For vegetable rolls, try shreds of carrot, julienned cucumber and/or avocado slices. We also love cucumber, avocado and omelet rolls, made with thin strips of cooked omelet. You can even use leftover cooked vegetables (think roasted mushrooms, sautéed greens, diced winter squash, etc). Feel free to get creative with the flavorings, adding in diced kimchi, a drizzle of soy glaze or a smattering of sesame seeds. How to roll sushi without a mat: Yes. The bamboo mat is important when making sushi, but you can roll sushi without it. A flat and neat surface is necessary for achieving a smooth roll and to make cleaning up faster and easier.Yes! Homemade sushi can be refrigerated in an airtight container for up to 1 day. Tips for making homemade sushi without a mat:

Ever heard of or tried masago? Learn about this not-so-common ingredient that makes a good choice for filling sushi. Like with the towel, you can clean up afterward using the tissue paper. Additionally, ensure you are using lint-free tissue paper to avoid getting lint on your rolls. 5. Cling film Use your sharpest knife when cutting the rolled sushi into rounds. If your knife is too dull it might have trouble cutting cleanly through the nori. For vegetable rolls, try shreds of carrot, julienned cucumber and/or avocado slices. We also love cucumber, avocado and omelet rolls, made with thin strips of cooked omelet. You can even use leftover cooked vegetables (think roasted mushrooms, sautéed greens, diced winter squash, etc). Feel free to get creative with the flavorings, adding in diced kimchi, a drizzle of soy glaze or a smattering of sesame seeds.Due to its size and number of ingredients, rolling a futomaki sushi roll can be challenging. Slicing the rolls can also be difficult and a very sharp knife is essential to prevent the roll from falling apart. Most versions of futomaki contain a special ingredient known as kanpyo. Kanpyo is made from the dried shavings of calabash and is often cooked in sugar, soy sauce, and mirin. Futomaki may also contain other authentic fillings, such as tamagoyaki, unagi, and Japanese cucumbers. A sushi roll (maki) is a cylindrical roll that is cut into 6 to 8 bite-size pieces. Hand roll sushi (temaki) has a cone shape and is bigger than the sushi roll. Bamboo is a sustainable alternative to wood. Therefore, the manufacturers can make excellent sushi mats without harming the environment. Yes, you can roll sushi by hand. The hand-roll sushi is simpler to make. It also allows you to make bigger sizes, unlike the bite-size pieces. What is the difference between sushi roll and hand roll sushi?