Uramaki Roll
Experience the art of Japanese cuisine with this flavorful Uramaki Roll recipe, also known as the "inside-out sushi roll." Featuring perfectly seasoned sushi rice on the exterior, each roll is filled with fresh tuna or salmon, crisp cucumber, and creamy avocado for a harmonious balance of textures and flavors. Sprinkled with toasted sesame seeds for a nutty crunch, this visually stunning dish is both delicious and satisfying to prepare at home. The use of a bamboo sushi mat ensures tight, professional-looking rolls, while a quick dip in wasabi and soy sauce elevates each bite. Perfect for sushi enthusiasts, this recipe is an impressive yet approachable way to bring authentic Japanese flavors to your table.
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Recipe Information
Ingredients
- 2 cups Sushi rice
- 2 cups Water
- 1 tablespoon Rice vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 4 sheets Nori sheets
- 200 grams Fresh tuna or salmon
- 1 medium Cucumber
- 1 Avocado
- 4 tablespoons Sesame seeds
- 1 teaspoon Wasabi
- 1 tablespoon Soy sauce
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot, then bring to a boil over high heat.
Once boiling, reduce to a simmer, cover, and cook for 15 minutes. Turn off the heat and allow the rice to sit, covered, for another 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Spread the cooked rice on a baking sheet and sprinkle the vinegar mixture over it gradually. Gently fold the rice until evenly coated and allow it to cool.
While the rice cools, slice the fresh tuna or salmon into thin strips. Peel and slice the cucumber and avocado into matchstick-sized strips.
Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it. Set a nori sheet on top.
Wet your hands to prevent sticking, take about 1/2 cup of sushi rice, and spread it evenly over the nori sheet, leaving a 1-inch border on one side. Firmly press the rice down.
Sprinkle 1 tablespoon of sesame seeds evenly over the rice.
Carefully flip the nori sheet over, so the rice is facing down against the plastic wrap.
Arrange a small amount of tuna or salmon, cucumber, and avocado in a horizontal line approximately 1 inch from the bottom edge of the nori sheet.
Using the bamboo mat to assist, roll the nori tightly over the filling, compressing it gently to form a cylinder. Continue rolling until the seam forms on the bottom.
Once rolled, slice the roll into 1-inch pieces using a sharp, wet knife to prevent sticking. Wipe the blade between cuts to ensure clean slices.
Serve the uramaki with a small amount of wasabi and soy sauce for dipping. Enjoy your homemade inside-out sushi rolls!
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.7 g | 69% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 3173 mg | 138% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 17.7 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 11.4 mcg | 57% | |
| Calcium | 163 mg | 13% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2620 mg | 56% | |
*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.
