How To Roll Sushi Rolls – How To Make Sushi Rolls

How to roll sushi rolls – how to make sushi rolls
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This video explains several methods of how to roll sushi rolls. It covers ura maki rolls (inside out sushi rolls) and maki rolls (seaweed on the outside sushi roll). It also explains several methods of rolling these rolls like rolling towards or away from yourself and half a sheet compared to a full sheet of nori. simple easy to follow how to roll sushi rolls tutorial.

— Ingredients —

– Sushi rice:
– Nori seaweed:
– Sushi rice vinegar mix:
– Rolling mat + rice paddle:

music: Ishikari Lore Kevin MacLeod (
Licensed under Creative Commons: By Attribution 3.0 License


Hi, it takes me on average 14 hours to produce one of these sushi videos, please take a second to help my videos gain popularity my pressing the “share” button below the video and then select your preferred social media platform; Facebook, Twitter, Google + …etc.
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Check out some of our other sushi videos:


Spicy Tuna :
Vegan sushi roll:
Cucumber sushi roll:
Crispy deepfried roll:
Four season maki roll:
Mosaic sushi roll:
Pink salmon:
Soft shell crab sushi roll:
Smoked salmon sushi roll:
Crispy salmon skin roll:
Sushi Balls:


How to sharpen japanese knives:
How to roll sushi rolls:
How to make sushi rice :
How to Make Soft Shell Crab Tempura: 
Shrimp Tempura:
Crab Filling :
Silky Egg Yolk:
Pink Rice:


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What is this channel all about? is all about how to make sushi, we pride ourselves on creating new exciting sushi roll recipes and then sharing them with the world. In our video tutorials we will teach you how to do all a basics of making sushi and create innovative sushi rolls, sashimi, nigiri sushi and possibly might create a new category of sushi , who knows. Subscribe to our YouTube channel to be notified of our weekly sushi videos:
you can also subscribe to our email list to receive weekly emails:

filmed on a Canon EOS M , and edited on Adobe Premier.
Music creative commons : Ishikari Lore by Kevin MacLeod is licensed under a CC Attribution 3.0.

Produced by Chef: Davy Devaux

Please watch: “Dragon Sushi Roll Recipe – Japanese Food (delicious)”

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EXTREMELY GRAPHIC: Live Lobster Sushi Roll

How to make sushi out of a live lobster, this video will show you how to kill a lobster humanely then how to cook the lobster and prepare sushi out of it.

– Living Lobster
– 100g cooked sushi rice:
– Freshly grated wasabi
– Avocado
– Chives
– Cucumber
– Spicey mayo:
– Masago(capelin roe):
– black toasted sesame seeds & white toasted sesame seeds

The plate used in this cooking video, olive wood cutting board

lobster cooking times by lobster weight:

1 pound/ 0.45kg 7-8 minutes
1.25 pounds/ 0.56kg 9-10 minutes
1.5 pounds/ 0.68 kg 11-10 minutes
1.75 pounds/ 0.79kg 12-13 minutes
2 pounds/0.9kg 15 minutes
2.5 pounds/1.13kg 20 minutes

see my other lobster videos:
lobster sashimi:
lobster miso soup:
Video Rating: / 5

Get Your Good Afternoon Merchandise Here:

Is it possible to perfectly make sushi using a sushi kit? We have been challenged to do so, so we decided to take this sushi kit from Catalina Offshore Products and see how it fairs out.

To be honest, we were skeptical at first, I mean, Chef Hiro being a Master Sushi Chef, what would he really think of all these products and how would they turn out?

Well, make no mistake…Chef Hiro was so pleasantly surprised; it surpassed all of his exceptions, from the rice that’s included, to the seaweed, to the powdered sushi rice seasoning…everything was perfect. We have also read that many comments saying that the price for this was high; it may seem like it but in all reality, it’s what the selling price is compared to a sushi kit that we found across the street from our location at a local supermarket called Publix.

Our verdict…this kit is sourced with high quality products; if Chef Hiro can use this kit to make perfect looking sushi, you too can make it at home, perfectly.

We hope you give making sushi at home a try, and we hope you enjoy our future content.

If you have a product which you’d like us to review, send it to the address below. We’ll do our best to make a video and give our honest opinion.

To buy the absolute best quality sushi grade seafood delivered to your door, (US Residents only) visit and visit their online store. Use code “novefish16” at checkout to get 10% off your entire 1st order as a promotion.

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Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds…Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you.

As always, we wish to thank all of our fans for spending time here with us on YouTube. We’re all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode…

Send fan mail and products to be reviewed to:
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About Master Sushi Chef Hiroyuki Terada:

Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.

At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef’s School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.


Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro’s custom specked knife.

For more information on these knives, contact David Holly at or visit

Let us know how you enjoy your Minonokuni.

Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126

How To Throw A Sushi Party

Here is what you’ll need!

Serving: 4-10

Sushi Rice
2 cups short grain white rice
2 cups water
1 tablespoon sugar
1 teaspoon salt
¼ cup rice vinegar

Spicy Tuna
¼ pound tuna
1 tablespoon mayonnaise
1 tablespoon sriracha sauce

Imitation crab
4 imitation crab
1 tablespoon mayonnaise

Chicken Teriyaki
2 chicken thighs
Teriyaki sauce to marinade

1 cucumber
1 carrot
2 avocados

Sushi grade nori (seaweed)

Soy sauce

In a bowl wash the rice 3 times with water.
In a pot add rice and water and cover and bring it to boil. Reduce heat and simmer for 10 minutes. Then take off heat and rest for another 15 minutes.
In a microwave safe bowl heat sugar, salt and vinegar for a minute or until the sugar is completely melted.
Transfer the rice onto a serving bowl and pour the vinegar over the rice.
Using a spatula fold in the vinegar and cut into the rice. Have another person fan the rice while mixing to get it down to room temperature.
Prep the fix-ins. Slice tuna and chop until the meat is mashed together. Transfer into a small bowl.
Mix in mayonnaise and sriracha sauce. Set aside
In a medium bowl marinate chicken with your favorite teriyaki sauce. Fully cook chicken and slice and set aside in a bowl.
Cut imitation crab into small pieces. Mix in mayonnaise until fully coated. Set aside.
Cut veggies into thin slices. Cut avocado into bite size pieces as well.
Set up the table: After placing your rice and fix ins place each sushi rolling station with a bamboo rolling mat. Set a side of water bowl so rice does not stick to your hands. Have a cutting board close by as well as a knife. Let’s roll.
On the rolling mat place one sheet of nori. There is a smooth side and a rough side. The rough side will face up.
Wet your hands and grab a handful of rice and place it on your nori. Spread the rice evenly throughout the nori without smushing the rice down. LEAVE SPACE AT THE BOTTOM. (This extra sliver of nori will stick onto the rice when rolling.)
Place the fix in at the bottom row of the rice.
Grabbing both nori and the mat roll the mat over so the extra space at the bottom touches the other side.
Squeeze down to make a nice tight roll.
Grab the mat and continue rolling over the rice until your roll is complete. Squeeze down along the way to keep the roll from holding its shape.
Transfer your roll onto a cutting board. Have a damp towel close by for your knife. Before you cut give you knife a wipe. This will prevent the rice from sticking to the knife.
Cut your roll into desired sizes and enjoy!!!
Remember sushi is finger food so it is OK to eat it WITH YOUR HANDS!

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