Salmon Uramaki
Transform your dinner table into a Japanese sushi bar with this delectable Salmon Uramaki recipe—a fresh and vibrant inside-out sushi roll that’s as impressive as it is delicious! Featuring perfectly seasoned sushi rice, tender slices of fresh salmon, creamy avocado, and crisp cucumber, this recipe delivers a harmonious balance of flavors and textures in every bite. The toasted sesame seeds coating the exterior add an enticing nutty crunch, while the classic accompaniments of soy sauce, wasabi, and pickled ginger take this dish to the next level. Perfect for sushi enthusiasts and home chefs alike, this detailed guide walks you through rolling the perfect uramaki, ensuring flawless results even if you're a beginner. Ready in just over an hour and yielding four servings, this Salmon Uramaki is a show-stopping addition to any meal or gathering.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2.5 cups Water
- 0.25 cup Rice vinegar
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 5 sheets Nori sheets
- 8 ounces Fresh salmon fillet
- 1 large Avocado
- 1 large Cucumber
- 0.25 cup Toasted sesame seeds
- optional for serving Soy sauce
- optional for serving Wasabi paste
- optional for serving Pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear. Drain well.
Combine the rice and 2.5 cups of water in a medium-sized saucepan. Bring to a boil over high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed.
Remove the saucepan from the heat and let the rice sit, covered, for 10 additional minutes.
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently, stirring until the sugar dissolves. Do not boil.
Transfer the cooked rice to a large bowl and drizzle the vinegar mixture over it.
Gently fold the rice with a spatula or wooden spoon to incorporate the vinegar. Let the rice cool to room temperature.
Meanwhile, peel and cut the cucumber and avocado into thin strips.
Slice the salmon fillet into thin, long pieces.
Lay a bamboo sushi mat on a clean surface and cover it with a piece of plastic wrap.
Place a nori sheet, shiny side down, on the plastic wrap.
Using wet hands, spread a thin, even layer of sushi rice over the nori, leaving a small border at the top edge.
Sprinkle toasted sesame seeds evenly over the rice.
Flip the nori sheet so the rice side is facing down.
About 1 inch from the bottom edge, arrange a line of salmon, avocado, and cucumber strips.
Carefully roll the sushi using the bamboo mat, applying gentle pressure to keep the roll tight.
Slice the completed roll into pieces using a sharp knife. Wiping the knife with a damp cloth between cuts can help achieve clean slices.
Serve the salmon uramaki with soy sauce, wasabi paste, and pickled ginger if desired.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 6310 mg | 274% | |
| Total Carbohydrate | 239.2 g | 87% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 46.4 g | ||
| Protein | 87.1 g | 174% | |
| Vitamin D | 21.0 mcg | 105% | |
| Calcium | 605 mg | 47% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3485 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
