A sushi chef explains how to make 5 different maki-zushi (sushi roll), which are hosomaki (thin roll), kazarimaki (art roll), chumaki (mid-thick roll), futomaki (thick roll) and uramaki (inside-out roll).
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■Contents
0:00　Opening
0:24　Sizes of nori (zenkei & hansai sizes)
1:05　How to make hosomaki
1:20　How to use tezu (water with vinegar)
1:34　How to make cucumber hosomaki roll
2:11　How to use bamboo mat
2:42　How to spread vinegared rice on nori
5:00　Tips on how to roll hosomaki
6:57　How to cut hosomaki
8:29　Finished cucumber hosomaki roll
8:33　How to make dried gourd hosomaki roll
10:38　How to make kazarimaki
13:17　Finished kazarimaki
13:24　How to make chumaki
16:00　How to make futomaki
20:10　How to cut futomaki
21:14　Finished futomaki
21:19　How to make uramaki
21:42　Differences between uramaki and California roll
22:55　Features of uramaki and how you can utilize it
23:50　Finished uramaki
23:54　Finished 5 different maki-zushi
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#makizushi #sushiroll #norimaki #californiaroll #hosomaki #chumaki #kazarimaki #futomaki #uramaki
■Dishes used in the video (BASE)
ginzawatari.thebase.in/