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The technique (inside-out maki)
The inside-out roll seems, by all accounts, to be a non-Japanese invention. The popular California roll is an example of this sort of maki … it takes slightly more work than the traditional roll, but looks very impressive.

1 Lay your bamboo mat on a flat surface, with the slats parallel to you. 2 Place a piece of saran wrap onto the mat. (fig. 7) 3 Lay a half sheet of nori onto the mat. 4 Cover the nori with rice (fig. 8) and flip the entire piece over, in such a way that the rice is now directly on top of the saran wrap and the nori faces up. 5 Lay the desired ingredient(s) in a strip near the end that’s closest to you (about an inch from the bottom edge). (fig. 9) 6 Lift up the edge of the mat that’s closest to you and, with your thumbs on the bottom of the mat and your fingers tucking the nori/ingredients carefully into place. 7 Keep rolling (make sure to pull the bamboo mat out a little at a time as you work, so that you don’t roll it in along with the ingredients) until you’ve formed a tight roll. 8 If desired, sprinkle a plate with flying fish roe or with sesame seeds; turn the completed roll around on the plate until the rice is covered. (fig. 10) 9 With a sharp knife, slice the roll cross-wise into ¾" slices.

basic sushi rice | basic dashi | kappamaki | futomaki | california roll (inside-out)

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