Want to learn more ways to make an inside out roll? In this video, I teach you three different techniques to make uramaki style sushi rolls. Uramaki means inside-out roll and it’s when the rice is rolled on the outside of the seaweed rather than the inside like traditional rolls. It’s a very popular and common way sushi rolls are made in the U.S. and across the world. And each method I teach has it’s benefits and could be fitting for certain situations. So whether you’re a sushi chef learning more techniques or just need some help making your rolls come out cleaner, give these methods a try and see what works best for you.

🍣 WHAT'S IN THIS VIDEO:
00:00 Intro
00:51 Method 1 (Common Method)
03:08 Method 2 (Individual Wrap)
05:50 Method 3 (No Makisu)

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📗 BOOK
How to Make Sushi at Home - A Fundamental Guide for Beginners and Beyond

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🔪LINKS TO TOOLS AND ITEMS
Zojirushi Sesame Seed Grinder - https://amzn.to/3SLMK2q
Cutting Board - https://amzn.to/4aSO9wn
Makisu (Bamboo Rolling Mat) - https://amzn.to/3Hksn74
Sushi Oke (Hangiri) - -https://amzn.to/41XsIGh

🍣 WHAT I TALK ABOUT IN THIS CHANNEL: Sushi, how to make sushi at home, how to make sushi rice, Japanese food, Japanese cuisine, homemade sushi, sushi rolls, how to roll sushi, Japanese cooking, dashi, miso soup, sake, sushi supplies and equipment, sushi sauces, poke, how to cut fish for sushi, sushi sake pairings, teriyaki, tempura, izakaya, Japanese beer food, Hawaiian food, onigiri, omusubi, spam musubi, fried chicken, karaage and more!

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🍣 CONTACT THE SUSHI MAN: [email protected]

🍣 ABOUT THE SUSHI MAN:
Jun Nakajima, CHEF AND FOUNDER

Raised in a restaurant household, Jun's love for food began at a very early age. His parents have owned and operated a Japanese restaurant for over 30 years where he practiced and honed his culinary skills.

Somewhat forced upon, he was taught the art of sushi making in his teenage years. He quickly fell in love not only with the art but the endless opportunities that came with it.

He has traveled around the globe to try different styles of sushi, most importantly to Japan.

After college, Jun had taken an opportunity to live in the motherland of sushi, working for something completely outside the culinary field. In those two years his appreciation of the culture, people, history and food deepened.

He became addicted to the food scene and found himself traveling from one end of the island to the other, eating and drinking some of the best foods and drinks he's ever had. This experience became the seed which eventually bloomed to become The Sushi Man.