Rollin’ with your homies takes on a totally new meaning with the help of Taichi Kitamura, executive chef at one of our favorite Seattle sushi destinations, Sushi Kappo Tamura. Taichi walks us through the steps of making three different types of maki: futomaki, uramaki, and hosomaki. All of them are easy and fun to make, with endless opportunities for creativity, and they’ll wow your raw-fish-loving friends any day of the week.
One of the best things about sushi-making is that once you’ve mastered the technique, you can use as many new flavor combinations as you can dream up for your homemade sushi. An Americanized sushi-house favorite like spicy tuna? Sure! A Northwest-inspired salmon-and-kale roll? Sounds delightful and daring! The freshest, most local piece of fish you’ve ever bought and some crunchy cucumber? Go for it. Your new best friend Taichi is serving up the inside scoop on how to roll your own creations, so take advantage, and don’t be afraid to get creative when it comes to rolling on your own.
OTHER PEOPLE’S IDEAS: A Series From ChefSteps
At ChefSteps, we love to cook. And we love to share our top tips and techniques with you. But we’re not the boss of everything, and we learn from our friends and colleagues every day. That’s why we created Other People’s Ideas, a new series starring our favorite subject experts. These talented folks are here to help you tackle everything from sushi to pizza pie—and have a ton of fun along the way. You down with OPI? Yeah you are. Let’s do this.