How To Make Inside Out Sushi?

Sushi rolls, or ‘makizushi’ in Japanese, are what most non-Japanese people think of when they think of sushi. Makizushi is made by wrapping up fillings in rice and nori seaweed. This recipe shows you how to make a basic uramaki inside out sushi roll. Great for making multiple ones with your favourite fillings.

How to make sushi at home?

Prepare a clean work surface, and next to you, put the rice bowl and a bowl of warm water. Wrap the sushi mat with plastic wrap and set aside. The plastic will ensure that the rice will not stick to the mat. Place the nori seaweed on the surface when the rough up.

What makes a sushi roll inside out?

What makes the inside out roll unique is the fact that the sushi rice is in the outside and the nori is on the inside, wrapping the filling. Having the rice out and the nori in is what makes a sushi roll “inside out”.

What is inside out sushi called?

About inside out sushi. The inside out sushi roll (or Uramaki, 裏巻), is more common in the west than in Japan and is very popular in western sushi bars. What makes the inside out roll unique is the fact that rice is in the outside and the nori is on the inside, wrapping the filling.

How to make sushi at home?

Prepare a clean work surface, and next to you, put the rice bowl and a bowl of warm water. Wrap the sushi mat with plastic wrap and set aside. The plastic will ensure that the rice will not stick to the mat. Place the nori seaweed on the surface when the rough up.

How to make Inside Out Sushi – Sushi’s easy kosher recipes

  • Prepare the other ingredients for the sushi. Whatever you want: carrots, cucumbers, avocado, Japanese omelette, you name it.
  • Prepare a clean work area, and place the rice bowl and a basin of warm water next to you
  • Wrap the sushi mat in plastic wrap and place it somewhere safe. Using plastic will help to guarantee that the rice does not adhere to the mat.
  • When the surface becomes rough, place the nori seaweed on top of it.
  • Wet your hands and shake them, then take a handful of rice and mash it into the seaweed, forming a thin coating of rice on the seaweed.
  • It is necessary to repeat the process until all of the seaweed is covered with a thin coating of rice.
  • Place the mat that has been wrapped around the rice to one side.
  • Lift the seaweed from the bottom of the mat and keep it in place – then rapidly turn it so that the mat is facing down, the seaweed is facing up, and the rice is in the center.
  • Assemble the sushi toppings by placing them half a centimeter from the edge of one line
  • Now roll the sushi as you would normally do, ensuring sure that the plastic nylon and the mat are stretched on the section of the sushi that is being rolled.
  • It’s all set
  • Preparation: Wet a knife and cut the sushi into 1 cm thick slices.
  • Serve with soy sauce, wasabi, spicy mayonnaise, and teriyaki sauce on the side.

About inside out sushi

The inside-out sushi roll (also known as Uramaki, ) is more widespread in the west than it is in Japan, and it is particularly popular at sushi restaurants in the United States.The fact that the sushi rice is on the outside and the nori is on the inside, enveloping the filling, distinguishes the inside out roll from other types of sushi rolls.The fact that the rice is out and the nori is in is what distinguishes a ″inside out″ sushi roll.

how to make inside out sushi

Wrapping the rolling mat

I’m assuming you’re using the rolling mat that has one side that is round and one side that is flat.A alternative type of rolling mat has both sides that are rounded — the effects of the second type, in my opinion, are less striking.Wrap the rolling mat with plastic wrap, starting with the circular side and working your way down the length of it.Wrap the items in approximately 2-3 complete circles.After you have finished wrapping, roll the mat to squeeze out all of the air that has been trapped inside of the wrapping material.If necessary, puncture the hole with a toothpick to allow the air to escape.

Break point

Take a nori sheet and cut it in half along the middle, like shown.If the nori does not break readily, it might indicate that it is old and has been exposed to high humidity.Toasting it over a flame will bring back the crispness of the texture.Using the nori sheet, place it on the rolling mat about 5 centimeters from the edge with the rough side of the nori facing upwards (see photo).This is a nice brand of nori to use for your cooking.

The turn over

Remove the center of a nori sheet and cut it in half horizontally.If the nori does not break readily, it is possible that it is old and has been exposed to excessive humidity.Toasting it over a flame will bring back the crispness of the product.Using the nori sheet, place it on the rolling mat about 5 centimeters from the edge, with the rough side facing up.Using this brand of nori is a wise decision.

Can you fill this?

On the edge of the nori, add a slice of fish (ideally no more than one) and 1-3 pre-cut pieces of vegetables (carrot, cucumber, green onion), and then fold the nori over the fish slices. Allow yourself to go a little crazy with this one).

5.”Commence the rolling sequence”

Close the nori around the filling, using the closest edge of the rolling mat to create a rectangular-shaped hill, and then tighten it from above with your hands.

Continue the rolling sequence

You should now proceed forward, continuing to roll in the rectangular hill steps, keeping the nori taut with each movement, until you reach its conclusion. Apply constant pressure to the roll from all three sides, particularly on the stops, to ensure that it rolls firmly.

And… cut!

Use a moist, sharp knife to cut the roll into little sushi pieces, as seen. You can choose between 6 and 8 units every roll. Some people chop off the ends of the sushi roll and toss it away because they believe it is less acceptable this way. If you ask me, that’s a complete waste of time, but that is absolutely up to you.

“So, how can I start…?”

In such case, getting a rolling mat andnori is your best bet. Check out our sushi e-Store for additional sushi equipment and materials to get you started, as well as sushi kits and other items. You might also be interested in learning how to make sushi rice or learning more about sushi grade fish to use in your sushi roll preparation.

ICE Chef-Instructor Hideyo Yamada demonstrates her Japanese sushi technique for Epicurious.

The 4 Levels of Cooking series on Epicurious showcases novice, intermediate, and expert cooks cooking their own versions of popular recipes.Chef Hideyo Yamada, a Japan-trained sushi chef, demonstrates how to make her unique inside-out roll with spicy tuna and wasabi from scratch in this week’s episode.Chef Hideyo makes her sushi using room temperature rice and cold fish, emphasizing on the quality and freshness of the ingredients.She suggests using lean, sushi-grade tuna and creating your own wasabi to keep the spiciness under control — and she uses maple syrup in her seasoning to add a touch of sweetness to the dish.Another expert tip is to cut the nori in half to make the roll more manageable in size and shape.Watch the video to see Chef Hideyo’s technique for sprinkling raw fish and edible flowers on her sushi roll, and then scroll down to see the full recipe, which includes flawless sushi rice and her unique spicy sauce.

Recipe

Perfect White Rice

Yields 6-8 rolls

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Ingredients

  • 2 cups Japanese sushi rice
  • 2 cups water

Directions

  1. Pour the rice and cold water into a large mixing basin. Swirl it around to clean it. Drain the water out of the dish and refill it with it.
  2. Then, wash it again and again until the water is virtually clear.
  3. Drain the rice and set it aside. Set it aside for at least 30 minutes after filling it with cold water.
  4. Drain the water well using a sieve
  5. Add the rice and 2 1/4 cups water to a medium-sized saucepan and bring to a boil. Close the lid and bring the pot to a boil over high heat. Reduce the heat to medium for 5 minutes to finish cooking. Reduce the heat to low and let it cook for 15 minutes, stirring occasionally. Remove the pan from the heat and let the rice to steam for 15 minutes. *Do not open the lid during the cooking and steaming of the rice.
  6. When the rice is finished cooking, remove the cover and fluff the rice with a spatula.

Sushi Vinegar

Ingredients

  • 1/4 cup rice vinegar
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon sea salt
  • 1/4 cup water

Directions

  1. To make sushi rice, combine the freshly cooked rice with the sushi vinegar in a large mixing bowl. Cover with a moist cloth to bring the temperature down to body temperature
Spicy Tuna

Ingredients

  • 1/3 of a pound of sushi-quality tuna, diced into small pieces
  • The following ingredients: 2 tablespoons Sriracha (spicy sauce)
  • 2 tablespoons mayonnaise
  • 1 teaspoon sesame oil

Directions

  1. Mix well.
Wasabi

Ingredients

  • 1 tablespon powder wasabi
  • Water, as needed

Directions

  1. Wasabi powder should be placed in a tiny ramekin or sake shot glass. Cover and leave alone for 3 minutes while the water is incorporated to get ketchup consistency.
Spicy Tuna Inside-Out Roll

Ingredients

  • Sushi ingredients: 3 tablespoons spicy tuna, 1/6 English cucumber, 1/2 nori sheet, 1/3 cup sushi rice

Directions

  1. Prevent rice from adhering to the bamboo mat by covering it with plastic wrap.
  2. Cut cucumber into thin strips using a mandolin.
  3. Place the nori sheet rough side up on the bamboo mat that has been wrapped. Take a handful of rice in your wet hand and gently place it in your palm. Spread the rice evenly over the nori and flip it over so that the rice is on the bottom.
  4. Place the spicy tuna and cucumber on the nori sheets.
  5. Take the bamboo mat and roll the sheet of nori on it with the help of the mat.

In ICE’s leisure programs, students will learn the fundamentals of Japanese cuisine and sushi preparation.

How To Make Inside Out Sushi? – Food & Drink

If you want to make a ″inside out″ sushi roll, just turn it on its side and wrap your components in a sheet of nori. Uramaki rolls are practically every sushi roll offered in the United States, and they are made with rice on the outside and nori on the inside.

What Is Inside Sushi?

Sushi is traditionally made using medium-grain white rice, although brown rice or short-grain rice can also be used in place of the conventional medium-grain white rice. Seafood, such as squid, eel, yellowtail, salmon, tuna, or imitation crab meat, is typically included in the preparation of this dish. There are many different varieties of vegetarian sushi to choose from.

How Do You Eat Inside Out Sushi?

According to Chef Sato, there are seven distinct varieties of sushi to choose from. Temaki – hand roll is one of them. Nigiri is a Japanese dish that consists of fresh fish served on top of rice. Only fresh fish is used in the preparation of the Sashimi. Rice wrapped with nori seaweed and seasoned with veggies or meat is a traditional Japanese dish. Onigiri is a traditional Japanese meal.

How Do I Make An Inside Out Sushi Roll?

The dill sprig should be placed on top of the rice before serving.Flip the nori seaweed and sushi rice so that the nori seaweed is looking upward and the sushi rice is facing downward.Place the two cucumbers and the sashimi grade fish in the center of the plate and top with a little amount of wasabi, if desired.The dough should be rolled from bottom to edge and tucked under itself to completely enclose the filling in order to ensure that it is completely covered.

Why Are Some Sushi Rolls Inside Out?

Although uramaki rolls were created to mask the slimy appearance of seaweed, they are also less expensive to make, making them an excellent choice for sushi restaurants on a budget (which is a plus for customers). Uramaki rolls can be employed by cooks for a variety of purposes, including concealing lower-quality components.

Why Is American Sushi Backwards?

Maki (original sushi roll) is a traditional Japanese dish that consists of rice and fish wrapped in seaweed (nori). In order to appeal to the western aesthetic, the traditional roll was turned inside out in the United States of America. In the United States, it is common to see rice on the exterior and nori on the interior of sushi rolls.

Why Are California Rolls Inside Out?

When he first started preparing California rolls, he found that no one was eating raw fish or seaweed, according to a 2012 interview with The Globe and Mail. When Tojo realized that consumers were alarmed by the unexpected components, he decided to turn the roll inside out and wrap it in a piece of foil.

Is Seaweed On Inside Or Outside Of Sushi?

A golden rule of sushi preparation is that nori seaweed should always be placed on the exterior of the sushi roll. Spread the 110g of sushi rice on top of the nori seaweed in a uniform layer. The dill sprig should be placed on top of the rice before serving. Flip the nori seaweed and sushi rice so that the nori seaweed is facing up and the sushi rice is facing down.

Why Is Some Sushi Inside Out?

Although uramaki rolls were created to mask the slimy appearance of seaweed, they are also less expensive to make, making them an excellent choice for sushi restaurants on a budget (which is a plus for customers). In the event that your bill contains a California roll, you may be overpaying. Yikes.

What Do You Fill Sushi With?

  1. Cucumbers are one of my favorite vegetables. I enjoy them
  2. I ate fried eggs
  3. I ate salmon and avocado
  4. cucumber, egg, and pickle
  5. pickled seaweed
  6. beef and red onion
  7. I ate fried eggs
  8. I ate salmon and avocado
  9. cucumber, egg, and pickle
  10. beef and red onion.
  11. I had pulled pork with coleslaw for dinner.
  12. Cucumber and roe are both really tasty
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What Is Good Inside Sushi?

You can utilize a variety of fillings, including: For the most part, as previously said, we keep to salmon (or tuna), avocado, and a cucumber mixture as our major fillings. Whatever you wish may be put inside of your sushi bowl! Fish, shrimp, crab, scallops, and tofu are some of the other protein sources available.

Inside-out sushi

  • 11 Ingredients
  • 4 Method Steps

11 Ingredients

  • 2 nori sheets, cut in half lengthwise
  • 3 cups sushi rice (see associated recipe on how to make sushi rice)
  • 1 tablespoon roasted black sesame seeds
  • 1 tablespoon toasted white sesame seeds
  • 1 tablespoon sesame oil
  • 1/2 Lebanese cucumber, seeded and sliced into batons
  • 1/2 Lebanese cucumber, cut into batons
  • 1/2 avocado, peeled and sliced into thin strips when it is just ripe
  • 6 large cooked prawns, peeled and deveined, halved lengthways
  • 6 large cooked prawns, peeled and deveined, halved lengthways
  • 6 large cooked prawns, peeled and deveined, halved lengthways
  • 6 large cooked prawns, peeled and deveined, halved lengthways
  • 6 large cooked prawns, peeled and
  • A quarter-cup (65g) of Japanese mayonnaise
  • To be served with Japanese soy sauce
  • Wasabi is ready to be served.
  • To be served with pickled ginger
  • Make a list of all the components.

4 Method Steps

  • Place a sushi mat on a clean surface with the slats running horizontally toward you, and set aside. Place a nori sheet (two nori sheets, divided lengthways) on the mat with the glossy side facing up. Spread one-quarter of the rice (3 cups prepared sushi rice (see related recipe)) evenly over the nori sheet using damp fingertips. Repeat with the remaining rice. Distribute black sesame seeds (1 tablespoon toasted black sesame seeds) and white sesame seeds (1 tablespoon toasted white sesame seeds) over the rice in a uniform layer. Wrap the entire thing with a thick sheet of plastic wrap.
  • Turn the rice and nori over carefully so that the nori is facing up. Place the bamboo mat on top of the plastic wrap to protect it. Top the nori with a piece of cucumber (1/2 Lebanese cucumber, seeded, sliced into batons), avocado (1/2 just-ripe avocado, peeled, cut into thin strips), prawns (6 big cooked prawns, peeled, deveined, half lengthways), and a drizzle of mayonnaise (1/4 cup (65g) Japanese mayonnaise).
  • Index finger and thumb should be used to pick up the edge of the bamboo mat and plastic wrap. Keep the filling in place by placing your finger over it. Using your hands, tightly roll the mat away from you, wrapping the rice around the contents. Continue rolling forward to complete the roll by gently pressing on the roll and pushing it forward. Gently press the mat to form and seal the roll, then carefully lift it out of the mat and plastic wrapper. Repeat the process with the remaining components.
  • Cut each roll into eight pieces using a sharp knife that has been cleaned clean with a moist towel. Place on a serving plate and serve immediately. Make a sauce out of soy sauce (Japanese soy sauce, to be served), wasabi (Wasabi, to be served), and ginger (pickled ginger, to be served).

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NUTRITIONAL INFORMATION

Nutrition per Serving

Image of the percent Daily Value written by Ben Dearnley

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Uramaki (Inside-out Roll)

Uramaki (Inside-out Roll) with avocado, shrimp, and pickled ginger is a beautiful and delectable presentation.Recipe includes step-by-step directions as well as photographs.Sushi is a delectable dish that is also entertaining to prepare.Maki-zushi (rolled sushi) is a simple dish to prepare, and the more you practice, the more comfortable you become with it.Practice makes perfect, as they say.You will need a makisu or sushi rolling mat, which is cheap and readily available in most supermarkets.

It just calls for a handful of ingredients, most of which are short grain rice that is a touch sticky, nori (seaweed sheets), rice vinegar, toasted sesame seeds, and your choice of fish, meat, and veggies.Using plastic wrap to keep the rice from adhering to the sushi mat is essential while making uramaki.It is possible to accomplish this in a variety of ways, but I like to completely cover the mat with plastic wrap before taping the ends together on the other side of the mat.Some folks have put the entire mat in a gallon-sized plastic bag, which I have seen done.

It’s a perfect fit in there!The rice cooker or a standard pot on the stove works well for me when I’m cooking 112 cups of short grain rice with 2 cups of water.Upon completion of cooking, this amount of rice will provide enough to produce four sushi rolls.

  • 5 tablespoons rice vinegar, 3 tablespoons sugar, and 1 teaspoon salt are combined in a small mixing basin.
  • Stir until the sugar and salt are completely dissolved.
  • Transfer the cooked rice to a damp sushi tub or a big bowl to cool completely.

Pour the vinegar mixture over the rice and gently mix it in with a spatula, being careful not to mash the rice grains.As you combine the ingredients, fan the rice.This gently cools the rice, making it easier to handle, and it also imparts a glossy shine to the finished product.Cover the tub or bowl with a damp dishtowel to prevent the rice from drying out.

A nori sheet should be placed on a board.Prepare your hands by soaking them in water.Spread a thin layer of rice over the nori in a uniform layer.Sprinkle the rice with sesame seeds that have been toasted.

Turn the nori, which has been coated with rice, over onto the sushi mat, which has been covered with plastic.More rice should be spread approximately half way up the nori.In the rice, make a groove, and then lay the filling along the groove.Avocado, shrimp, and pickled ginger were the ingredients I utilized for the filling.

  1. Place your thumbs behind the sushi mat while holding the contents in front of you with your other fingers.
  2. Lift the sushi mat and begin rolling.
  3. Make use of a mat to assist in shaping the roll.
  • Toss the mat aside and slice the meat with a wet knife.
  • Toss with soy sauce and wasabi before serving.

Uramaki (Inside-out Roll)

  • Uramaki (Inside-out Roll) with avocado, shrimp, and pickled ginger is a beautiful and delectable presentation. Recipe includes step-by-step directions as well as photographs. (This recipe makes 4 rolls.) Appetizers and a snack will be served. Japanese cuisine is served. Preparation time: 30 minutes Preparation time: 15 minutes Time allotted: 45 minutes Servings: 4 calories per serving (526 kcal) 2 tablespoons sesame seeds (toasted)
  • 1 avocado (peeled, pitted, and sliced into strips)
  • 12 shrimp (boiled in mildly salted water)
  • 1 tbsp pickled ginger (20g)
  • 4 sheets nori (seaweed)
  • 1 packet Nova lox (sliced into strips) (3 oz/85g)
  • 1 avocado (peeled, pitted, and sliced into strips)
  • Wasabi to be served on the side (optional)
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Sushi Rice

  • 12 cups medium grain rice (300g)
  • 2 cups water (480ml)
  • 1 piece kombu (approximately 2-in x 2-in square) (wiped with damp paper towel)
  • 1 piece kombu (wiped with damp paper towel)

Sushi Rice

  • In a medium-sized saucepan, wash and drain the rice four to five times. Cover the rice with water and set it alone for 20 minutes to absorb the water. Drain the water and replace it with 2 cups (480ml) water. Place the kombu in a saucepan and set the pot on a stovetop over medium heat to cook. Remove the kombu just as the water is ready to boil. Replace the top and let the water to come to a boil once again. Reduce the heat to medium-low and continue to cook the rice for about 8 to 10 minutes, or until all of the water has been absorbed.
  • Turn off the heat and carefully remove the pot from the burner without lifting the lid. Allow for a 10-minute resting period before handling the rice.
  • In a small mixing dish, combine the vinegar, sugar, and salt. Stir until the sugar and salt are completely dissolved.
  • Transfer the rice to a sushi tub or big shallow dish that has been soaked. Pour the vinegar mixture over the rice in an equal layer. The vinegar mixture should be added slowly and gently using a rice paddle in a cutting motion. Do not mash the potatoes. As you proceed, turn the rice with the paddle and fan it to keep it from sticking. This will aid in the absorption of the vinegar and the creation of a glossy appearance on the rice.

Making the rolls and serving

  • Wrap the sushi mat in plastic shrink wrap until it is completely covered. Place a sheet of nori on your work table and tape the ends of the plastic down on the other side of the mat. Prepare nori by moistening your hands and spreading an equal layer of vinegared rice over it with the aid of a rice paddle. Sprinkle the rice with toasted sesame seeds
  • flip the rice-covered nori over onto a sushi mat that has been lined with plastic wrap. Another small coating of rice should be applied approximately half way up the nori
  • Using a knife, cut a groove into the center of the rice and arrange three strips of avocado, three shrimp, and a few slices of pickled ginger along the groove
  • With your fingers holding the filler in place, lift the mat with your thumbs and begin rolling ahead while retracting the mat backwards with your fingers. Make use of the mat to assist in shaping the roll. Continue until all of the rice has been consumed.
  • Prepare each sushi roll by moistening the knife and slicing it approximately 34 inch thick. Toss with a little dollop of wasabi before serving.

Calories: 526 kilocalories Take pleasure in it…and have a nice day!

How To Make Inside Out Sushi Rolls? – Food & Drink

  1. The dill sprig should be placed on top of the rice before serving.
  2. Flip the nori seaweed and sushi rice so that the nori seaweed is looking upward and the sushi rice is facing downward.
  3. Place the two cucumbers and the sashimi grade fish in the center of the plate and top with a little amount of wasabi, if desired.
  4. The dough should be rolled from bottom to edge and tucked under itself to completely enclose the filling in order to ensure that it is completely covered.

Why Are Some Sushi Rolls Inside Out?

Although uramaki rolls were created to mask the slimy appearance of seaweed, they are also less expensive to make, making them an excellent choice for sushi restaurants on a budget (which is a plus for customers). Uramaki rolls can be employed by cooks for a variety of purposes, including concealing lower-quality components.

What Is Inside Out Sushi Called?

Uramaki. uramaki is comparable to makizushi in a number of respects, and vice versa. If you want to make a ″inside out″ sushi roll, just turn it on its side and wrap your components in a sheet of nori. Uramaki rolls are practically every sushi roll offered in the United States, and they are made with rice on the outside and nori on the inside.

Does Seaweed Go On The Inside Or Outside Of Sushi?

There are many ″inside-out″ rolls available at Japanese restaurants in the United States these days; that is, the rice is on the outside of the roll and the seaweed (or nori) is on the inside of the roll.

What Is An Inside Roll Sushi?

If you want to make a ″inside out″ sushi roll, just turn it on its side and wrap your components in a sheet of nori. Uramaki rolls are practically every sushi roll offered in the United States, and they are made with rice on the outside and nori on the inside.

Which Side Of Sushi Paper Goes Up?

You should face upwards while you are on the rough side of the nori. Because sushi rice is sticky, it is recommended that you keep your hands damp when working with it. Pick up roughly a handful of rice and roll it into a ball of rice to use as a container.

What Is It Called When Rice Is On The Outside Of Sushi?

  1. Uramaki is the name given to the rice that is placed on the exterior of the roll.
  2. Inside-out roll is a term used to describe this type of roll.
  3. Sushi bars are the most popular venues to consume this type of sushi in America, and they can be found almost anywhere.
  4. Sushi newbies are less afraid to eat it than those who do not consume it, according to some, since the seaweed is concealed inside the roll and the roll is more popular in America than in other countries.

Which Way Does The Seaweed Go In Sushi?

You should face upwards while you are on the rough side of the nori. Because sushi rice is sticky, it is recommended that you keep your hands damp when working with it. Pick up roughly a handful of rice and roll it into a ball of rice to use as a container. When working with Nori, it’s important to keep them as dry as you possibly can.

Why Do Some Sushi Rolls Have Seaweed On The Outside?

American sushi chefs hid the seaweed inside the roll so that the white rice would appear on the outside, and they embellished it with all manner of ostentatious culinary techniques to make it appear more appetizing to picky Americans who frequently remove the nori and leave it on the plate, as shown in the photo.

Do You Cut Nori In Half?

A nori sheet can be separated by folding it in half and pressing hard along the seam on the two long sides. After carefully tearing along the seam, you will be left with two equal pieces of the fabric. Alternatively, you may run the knife’s sharp blade down the seam from the inside if you like a more refined edge.

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