Inside-out Sushi Rolls
By Hideo Dekura, Brigid Treloar, Ryuichi Yoshii, Authors of The Complete Book of Sushi
Reprinted with the express permission of Tuttle Publishing, a member of the Periplus Publishing Group.
As the name suggests, the rice is on the outside of the roll rather than inside. Sometimes the rice may be decorated with tobiko (flying fish roe), which can be orange, green or golden in color; toasted white or black sesame seeds; or tempura flakes. This decorative style of sushi shows a chef’s creativity. Having the roe on the outside of the roll results in the delightful effect of the roe popping as it touches your tongue.
Makes 4 rolls (32 pieces)
4 nori sheets
3 cups (15 oz/470 g) sushi rice
8 teaspoons ocean trout roe or tobiko (flying fish roe)
1–2 cucumbers cut into thin, lengthwise slices
1–2 avocados, peeled, pitted and sliced
8 jumbo shrimp (king prawns), cooked, shelled, veins and tails removed
4–8 lettuce leaves, torn or sliced (optional)
1. Cover a rolling mat with a sheet of plastic wrap, folding it over edges and attaching it to back of mat. Turn mat over so plastic-covered side is facing up. Lay 1 nori sheet on rolling mat. Use about ¾ cup (4 oz/125 g) rice to cover nori sheet, starting with a ball of rice at bottom and then spreading it out. Cover nori with rice right up to edges. Spread about 2 heaped teaspoons roe over rice, using the back of a teaspoon.
2. Pick up rice-covered nori by corners, quickly turn it over and place upside down on bamboo rolling mat.
3. Add lettuce, if desired. Place sliced cucumber along center of nori. Add avocado, then shrimp. With your hands held over base of mat and pressing in on ingredients with your fingers as you go, roll mat over ingredients, leaving ¾ inch (2 cm) of nori visible at far end of nori end of roll.
4. Press gently to mold roll together. Lift up mat, roll back a little, and then roll forward to join nori edges. Use gentle pressure to firm and mold completed roll into shape, either round, oval or square.
5. Using a sharp knife, cut each roll in half, then cut two halves in half again. Then cut four quarters in half to make 8 equal-sized pieces. Cut gently to maintain shape.