I’m sure you’d agree with me that sushi does not have to be confined to restaurant orders only, which is why you will be taught how to roll sushi without a mat (recipe) in this guide.
The truth is that they are way easier to make than you think, and they are the perfect way to use up leftovers.
The most interesting part is the fact that you don’t need any special equipment. I will show you how to roll sushi without a mat.
Origins of Sushi
As you might be aware, sushi is a common dish in Japan and Japanese restaurants all over the world.
However, it is thought that it might date back to the 2nd century BC, when it came from a Chinese dish referred to as narezushi.
That being said, it is believed to have then spread to Japan in the 8th century. And by the 18th century, sushi restaurants were wildly popular in Japan.
How to Roll Sushi Without a Mat
- First, you are to get all of your ingredients ready to go. Then you will need to make a batch of sushi rice and slice up your fillings. Proceed to arrange a sheet of nori, shiny side down, on a piece of parchment paper; ensure that the parchment paper is a few inches bigger compared to the nori on the top and bottom. Now, spoon some of the sushi rice over the nori, then use damp hands to spread it in an even layer.
- That being done, arrange your fillings along the bottom third of the nori, stacking them on top of one another.
- After that, using the parchment paper for leverage, roll the nori into a tight log, then seal the edges of the nori at the seam with wet fingertips. Afterward, use a sharp knife, which is the key to this, and then cut the roll crosswise into rounds.
How to Make Sushi Without a Mat (Recipe)
This is a simple, stress-free way to make sushi at home without a mat.
Course: Entrée
Cuisine: Vegan, Chinese-Inspired, Gluten-free, Japanese-Inspired
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4
Freezer Friendly: No
Does It Keep? 2 to 3 days
Ingredients
Rice
- 1 cup of uncooked white rice (sushi rice if you can get it, or just use short-grain)
- ½ teaspoon of salt
- 2 tablespoons of sugar
- 2 cups of water
- 3 tablespoons of rice wine vinegar
Everything Else
- 4 sheets of nori (dried seaweed)
- Soy sauce or tamari, wasabi, or pickled ginger (optional for serving)
- 1 cup of chopped veggies (cucumber, red pepper, carrot, avocado)
Laid-Out Instructions
- First, you should start by preparing your rice. Rinse the rice in a fine mesh strainer until your water runs clear, then add it to a medium saucepan with water and bring it to a boil. Reduce the heat to low once it boils, then cover and cook until the water is completely absorbed, which will take around 15 minutes.
- Then, in the meantime, get a small saucepan and add the vinegar, sugar, and salt to it. Heat over medium heat, stirring from time to time, until the sugar and salt are dissolved. Place in a jar or dish and cool in the fridge until the rice is ready.
- Turn off the heat and add the cooled vinegar mixture once the rice is done, and stir with a rubber spatula or fork so as not to overmix. It will appear wet but will dry up as you lightly stir to release heat. Once it is ready, it should be sticky and completely dry.
- For the time being, you are to prepare your vegetables by chopping them into thin pieces. Remember that they won’t allow the sushi to roll well if it is too bulky.
- That being done, it’s time to roll. Proceed to grab a thick towel, fold it over into a rectangle, and place it on a flat surface. After that, top it with plastic wrap, then with a sheet of nori. To avoid sticking, dip your hands in water and use them to pat a very thin layer of rice all over the nori. Make sure it is not too thick, or your roll will be all rice with no filling.
- Now, arrange a serving of your veggies or preferred filling in a line at the bottom ¾ of the rice closest to you.
- Then, start to roll the nori and rice over with your fingers, and also roll over the plastic wrap and towel once the vegetables are covered. Proceed to use it to mold and compress the roll, and continue until it is all the way rolled up.
- Slice it with a sharp knife and set it aside. Then serve immediately with soy sauce, pickled ginger, and wasabi.
Sauces to Serve with Sushi
Fortunately, for dipping, sushi can be served with a wide variety of accompaniments.
If you are looking for very popular options to consider, then these thick and sweet eel sauces, fish roe, soy sauce, wasabi, citrus-based ponzu sauce, and Sriracha mayo are your best bet.
Additionally, pickled ginger is also commonly served along with sushi to act as a palate cleanser between bites.
Meal Prep and Storage
To Prep-Ahead
Keep in mind that sushi is best eaten within the first few hours of making it.
However, if kept tightly wrapped in plastic wrap inside the refrigerator, it can be prepared up to 24 hours ahead of time.
To Store
Normally, just slice the sushi as it is intended to be eaten, then leave the leftovers uncut. Proceed to wrap rolls or pieces together in plastic wrap for up to 2 days. That being done, the rice will go hard and the veggies will brown.
To Freeze
Well, I strongly suggest against freezing sushi.
Recipe FAQs
How Do You Make Sushi Without Rice Sticking to Your Hands?
This has already been answered above. All you need to do is lightly wet your fingers in a small bowl of water while you are preparing the sushi.
This can greatly help avoid sticking. In addition, this comes in handy for sealing maki rolls and cleaning your knife without having to step away from the roll.
Can I Make Sushi Rolls Without Using Nori Seaweed?
The straightforward answer to the above question is yes, you can make sushi rolls without using nori seaweed.
You can use soy paper or even thinly sliced cucumber or avocado as an alternative to nori to hold the ingredients together.
Can I Still Achieve A Perfectly Round Shape For My Sushi Rolls Without Using A Mat?
Well, of course, you can. You can still achieve a round shape for your sushi rolls without using a mat, and you can do that by shaping the roll with your hands and applying gentle pressure as you roll.
Additionally, you can also use plastic wrap to help shape and compress the roll.
What Are Some Alternative Ingredients I Can Use In Place Of Raw Fish For Sushi Rolls?
You can always use cooked seafood, like shrimp or crab, instead of raw fish. You can also go for tofu or marinated vegetables as substitute ingredients for your sushi rolls.
Conclusion
You can enjoy amazingly fresh sushi anytime that turns out so much better compared to store-bought sushi just by learning how to roll sushi at home.
For these easy techniques, you can use short-grain sushi rice, your favorite fillings, and nori seaweed, which then means that the art of rolling does not have to be such a task.
This brings us to the end of this guide, as you now know how to roll sushi without a mat.
How to Roll Sushi Without a Mat (Recipe)
Ingredients
Rice
- 1 cup of uncooked white rice sushi rice if you can get it, or just use short-grain
- ½ teaspoon of salt
- 2 tablespoons of sugar
- 2 cups of water
- 3 tablespoons of rice wine vinegar
Everything Else
- 4 sheets of nori dried seaweed
- Soy sauce or tamari wasabi, or pickled ginger (optional for serving)
- 1 cup of chopped veggies cucumber, red pepper, carrot, avocado
Instructions
- To begin, it’s essential to properly prepare your rice. Start by rinsing the rice in a fine mesh strainer until the water runs clear. Then, place it in a medium saucepan with water and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it cook until all the water is absorbed, which typically takes about 15 minutes.
- While the rice is cooking, take a small saucepan and combine the vinegar, sugar, and salt. Heat this mixture over medium heat, stirring occasionally, until the sugar and salt completely dissolve. Transfer the mixture to a jar or dish and cool it in the refrigerator until the rice is ready.
- When the rice is done, turn off the heat and add the cooled vinegar mixture. Gently fold it into the rice using a rubber spatula or fork, being careful not to overmix. Initially, the rice will seem wet, but as you lightly stir, it will dry up. The desired consistency is sticky and completely dry.
- Next, prepare your vegetables by chopping them into thin pieces. Keep in mind that bulky vegetables can make it challenging to roll the sushi.
- Now, it’s time to roll! Grab a thick towel and fold it into a rectangle, then place it on a flat surface. Cover the towel with plastic wrap and lay a sheet of nori on top. To prevent sticking, dampen your hands with water and use them to spread a thin layer of rice evenly over the nori. Be mindful not to make it too thick, or the roll will be dominated by rice with minimal filling.
- Create a line of your chosen vegetables or fillings at the bottom ¾ of the rice closest to you. Using your fingers, carefully roll the nori and rice over the fillings. Also, roll over the plastic wrap and towel as you go to help mold and compress the roll. Continue rolling until the entire sheet is rolled up.
- Using a sharp knife, slice the roll into pieces and set them aside. Serve immediately with soy sauce, pickled ginger, and wasabi for dipping. Enjoy your homemade sushi!
