Recipe for Uramaki (Inside-Out Sushi Rolls)
Category: Main Dishes | Serves: 8 Pieces
Uramaki, also known as inside-out sushi rolls, are a delightful and popular type of sushi that you can easily prepare at home. This recipe features fresh ingredients like avocado, crab meat, and sushi rice, all rolled together to create a delicious bite-sized treat. Perfect for any sushi lover or a fun family meal, these uramaki rolls are not only delicious but also visually impressive when served on a platter.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Nishiki sushi rice | 120g |
| Nori seaweed sheets | 2 sheets |
| Mayonnaise | As needed (q.b.) |
| Avocado | 20g (approximately 1/4 avocado) |
| Sesame seeds (mixed) | As needed (q.b.) |
| Crab meat (king crab) | 15g |
| Pickled ginger | As needed (q.b.) |
| Wasabi | As needed (q.b.) |
Nutritional Information (Approximate per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 100 kcal |
| Protein | 5g |
| Carbohydrates | 20g |
| Fiber | 2g |
| Fat | 3g |
| Sodium | 150mg |
Instructions:
Step 1: Prepare the Sushi Rice
- Begin by preparing the sushi rice. Wash the rice under cold water until the water runs clear, then cook it according to the package instructions. Once cooked, let the rice cool slightly.
- Once cooled, gently mix the rice with rice vinegar, a pinch of sugar, and a little salt. This will season the rice and give it that characteristic sushi flavor.
Step 2: Set Up Your Rolling Mat
- Place a bamboo sushi mat (makisu) on a flat surface. Cover the mat with plastic wrap to prevent the rice from sticking to it.
- Wet your hands with a mixture of water and a small amount of vinegar to prevent the rice from sticking. This will also help you spread the rice evenly.
Step 3: Roll the Sushi
- Place one sheet of nori on the rolling mat with the shiny side facing down.
- Gently press a layer of sushi rice onto the nori, covering the surface evenly. Make sure to leave a 2-3 cm space at the top edge of the nori sheet.
- Sprinkle sesame seeds over the rice for added flavor and texture.
- Carefully flip the nori sheet over so that the rice is facing down, and the seaweed is now on top. This step is key to creating the “inside-out” sushi roll.
Step 4: Add the Fillings
- Slice the avocado in half and remove the pit. Use a spoon to scoop out the flesh, then cut it into thin slices.
- Add a thin line of mayonnaise horizontally across the center of the nori. You can use a squeeze bottle for more precision.
- Place about 2-3 slices of avocado along the mayonnaise.
- Add a small amount of crab meat (about 15g) next to the avocado. Be careful not to overfill, as you need to leave space to seal the roll.
Step 5: Rolling the Uramaki
- Lift the edge of the sushi mat closest to you. Begin rolling the sushi away from you while gently pressing the ingredients inward to ensure a tight roll.
- Once you reach the top edge of the nori (the one without rice), wet it lightly with water to seal the roll.
- Using a sharp knife, slice the roll in half, then slice each half into 4 equal pieces, resulting in 8 pieces.
Step 6: Serve and Enjoy
- Arrange the uramaki pieces on a serving plate.
- Garnish with fresh salad leaves, sprouts, and thin slices of radish for an added burst of color and flavor.
- Serve with pickled ginger, wasabi, and extra mayonnaise on the side.
Tips and Tricks:
- Rice Consistency: It’s important that the sushi rice is neither too hot nor too cold when assembling the rolls. Let it cool to room temperature for best results.
- Rolling Tip: Use a gentle but firm hand when rolling to ensure the sushi holds together without being too tight or loose.
- Filling Variations: Feel free to experiment with other fillings like cucumber, cooked shrimp, or even tuna for a twist on this classic uramaki roll.
Now that you have your own batch of homemade uramaki, enjoy them fresh, with your favorite dipping sauces, or serve them as part of a sushi platter for a special meal.
