How to Make Sushi Part 2: Yukiwa Maki

Uncle and Auntie De called today to say they're coming to pay us a visit. I felt so guilty last time I was practising making sushi as I have forgotten to invite the De's. So I thought their visit this time would be an excellent opportunity for me to make and also blog about making Yukiwa Maki or "inside out rolls".

Please refer to my previous posts on how to make sushi to prepare the following:

• Rice
• Vinegar
• Rolled Egg
  

Spread the rice over the nori (seaweed sheet), however unlike last time, spread the rice right to the edges of the nori without leaving any margins.

Sprinkle a generous amount of mustard seed (or sesame seed) on the rice, like the picture. Then, spread enough cling film to cover the whole bamboo mat (makisu).
Flip over all the layers so that the cling film is now right above the bamboo mat. The layers from the top will now be the nori, the rice, the cling film, then the bamboo mat. Arrange the fillings across the nori as pictured. For today's sushi I've used prawns, strips of rolled egg and cucumber.

The rolling process is the same as before, the difference being the upside down layers and the cling film ontop of the bamboo mat. The cling film will prevent the rice from sticking to the mat.

Notice in the picture that I was compressing the sushi using the mat to make a triangular shape. Likewise, you can make any shape you like be it squares, triangular or plain circular.(Above) Using the bamboo mat, you're able to make various shapes.
Remember to cut with a very sharp knife. Before cutting, wet the knife with cold water to prevent the rice from sticking.

(Below) The finished product: Yukiwa Maki or inside-out rolls