Well, at least now you know.
Keep in mind that you can use this recipe to duplicate a sushi roll that you had at a sushi bar if it passes the chumaki roll test:
1. It was about 1 1/2 inches in diameter
2. It had 2 to 3 ingredients in it. Maybe even 4 if the diameter was still around 1 1/2 inches.
Just try to note what ingredients and condiments it had in it so you can duplicate it later.
And without further ado, let's see how to make this bad boy...
How to make a Chumaki Roll
Sushi Rice (this will yield 4 cups of rice and this recipe 4 rolls)
(Try to buy a high quality Japanese short grain white rice if you can)
Ingredients for filling
Condiment like imitation wasabi, real wasabi or Japanese mayonaisse
Bamboo Sushi Mat
To demonstrate making a chumaki roll for this example we will be making a smoked salmon roll. It is more commonly known as a Philadelphia roll. The ingredients that we will be needed for this are:
1 - 8oz package of Philadelphia brand cream cheese sliced into 3/8 inch matchsticks
2 green onions finely minced
4 oz sushi grade cold smoked salmon (sliced into 3/8 matchsticks) (or regular salmon if you prefer or don't have the smoked salmon)
1 salt-scrubbed english, hot house or Japanese cucumber sliced into slivers
1. This roll is made by laying a full 8 x 7 inch sheet on a bamboo sushi mat with the 8 inch side closest to you. Leave about 3 or 4 slats showing on the side closest to you to help you roll it better.
2. One of the best ways that I have found to make your chumaki rolls a consistent size is by measuring your rice each time. Take your 1 cup measure and moisten the inside with vinegared water so that the rice will not stick. Shake out any excess. Then measure out 1 cup of rice and put it on your nori sheet. Refer to the pictures above.
3. Dip your hands in vinegared water (1/4 cup rice vinegar + 1 cup water) and tap your fingers on a folded damp rung-out towel to remove any excess water.
4. Spread 1 cup rice over the entire sheet coming to the edges on the right, left and closest to you but leaving about a 2 1/2" strip along the 8 inch side farthest away from you.
5. Spread your wasabi or a condiment across the center of the rice if you are using any.
6. Spread a row of cream cheese strips across the center of the rice on top of the condiment if you used any.
7. Sprinkle cream cheese with green onions.
8. Lay a row of salmon on the other side of the cream cheese on the side farthest from you.
9. Now lay a row of slivered cucumber on the other side of the cream cheese on the side closest to you.
10. Lift the edge of the mat closest to you with both hands by putting your thumbs under the mat and while lifting up, use your fingers to hold the fillings in place.
11. Keep rolling, while pressing the fillings into the rice and stop when the mat touches straight down on the far edge of the rice. Make sure the exposed nori is still visible.
12. Tighten up this part of the roll by pulling the mat covered part of the roll with your left hand while also tugging 3 times on the free edge of the mat with your right hand; once in the center, once on the left and once on the right.
13. Now, continue to roll until the exposed part of the nori has been rolled under. Hold it still for a little bit to allow the roll to seal.
14. Wipe your sashimi knife on your damp vinegared towel so that it won't stick, and slice the roll exactly in the middle (left picture). Take the 2 pieces and lay them side by side and slice in the center again (middle picture). Finally, slice each remaining piece in the middle one more time (rightmost picture) making 8 total pieces.
Slap yourself on the back for a job well done!
Get some wasabi, ginger and some green tea or beer and enjoy.