The Penn Roll, Pod's famous spicy crunchy tuna uramaki (inside-out roll), rates high among Penn students. The roll has surely found itself a loyal following, as Pod serves 40 of them every day. We went behind the sushi bar and watched as master sushi roller Taka gave us a Penn Roll tutorial. Whether you fancy specialty sushi or a simple cucumber roll, you too can make maki yourself. The only prerequisites? Adherence to these directions and a little creative flare. Let’s get rollin’.
What you need:
Makisu bamboo rolling mat Plastic wrap Nori seaweed wrappers Sushi rice (add a little vinegar) raw tuna, tempura flakes, spicy mayo (note: the directions will allow you to make any roll, so be creative and add any fillings you deem delectable)
How to make a Penn Roll:
1. Cover the makisu with plastic wrap (2-3 times around). Be sure to remove all the air pockets. 2. Making sure the flat side of the bamboo mat faces upwards, place a sheet of nori on the bamboo with the matte side facing up. 3. Wet your hands and spread the rice out along the nori until it creates a thin, even layer. Add sesame seeds and flip the nori rice sheet over so the rice touches the bamboo mat. 4. Place the tuna width-wise about an inch from the edge of the nori; line the fish with spicy mayo and tempura flakes. 5. Roll (away from you) the makisu over the filling and continue to pull the mat up and over until the sushi roll is tightly coiled. 6. Cut the log in half, line the two halves one on top of the other and make three cuts. You should have six pieces.
