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How to Make a Crunch Roll

Learn how to make a crunch roll from sushi chef Mamie Nishide in this Howcast food video.


I'm going to show you how to make salmon crunch rolls.

I have salmon here. I'm going to slice for the roll. I'm cutting about 1/4 to 1/2 inch thickness of the salmon. What you're looking for is you're going to make little long sticks so that it fits into the seaweed.

I have here the seaweed. We're going to use half seaweed. The seaweed is supposed to be shiny side down and the rough side up. The rough side always grabs the rice. That's why you want to put the rough side up and then rice on the top. So now I'm going to do inside out. I'm going to spread the rice on the seaweed, all over. You cover the seaweed with rice to each corner. I'm going to sprinkle sesame seeds. You can use black or white sesame seeds, either way. Or you can mix up. Flip over.

I have here crunchy tempura crumb. Crunchy tempura crumb is when you make the tempura, that batter floating on the top, they just scrap it up and that's what it is. And I have salmon.

Now pick up your bamboo with your thumb. With other four fingers hold the ingredients and make sure everything is inside. You want to cover the bamboo with Saran wrap. Otherwise the rice goes in between the bamboo and you're going to have to spend all night long scraping to cleaning that up. So it will make your life much easier if you have Saran wrap on the bamboo mat. Pick up the end of the bamboo mat and then roll. And then shape.

Looks like I'm pressing down, but I'm not pressing down. I'm just making the shape round to square. That's what I'm trying to do. If you want, you can roll to the end and then tuck in, tuck in so there's a nice sharp edge on the side.

Now I'm going to show you how to slice. You need a clean knife and you need a wet towel. First I'm going to cut it in half. Then when you see the gooey things on the knife you want to clean it off. Otherwise it's going to keep sticking to your knife. Cut here.

This is how you make your crunchy salmon rolls.

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