Uramaki are sushi rolls with rice on the outside, hence the inside-out sushi roll.Use these easy-to-follow instructions to learn how to roll sushi with rice on the outside. Go on, make your own uramaki at home. It's easier than you think!This recipe makes approximately 6 sushi logs. And each log gets sliced into 8 bite-sized pieces.
Servings48 pieces
Equipment
Ingredients
- 2 ½ cups prepared sushi rice, room temperature*
- 3 nori sheets
- 3 tablespoons sesame seeds
Filling options
- cucumber, deseeded and sliced into batons
- avocado, peeled and sliced into strips
- imitation crab or crab sticks
- raw sushi-grade fish, like salmon or tuna, sliced into strips
To serve (optional)
- soy sauce
- wasabi paste
- pickled sushi ginger
- kewpie mayo, or spicy mayo
Instructions
Prep your equipment
- Fill a small bowl with room-temperature water to wet your hands as you go.
- And use a piece of plastic wrap to cover your bamboo sushi mat.
Prep your ingredients
- Each nori sheet can make two rolled logs. And nori sheets are not perfectly square. So, cut each nori sheet by cutting the longer side in half.
- Slice all your filling ingredients into strips – roughly 1 cm (½ inch) thick.
Add the rice and fillings
- Place a half sheet of nori towards the bottom of the bamboo mat with the longest edge facing you. The rough side should be facing up.
- Place a handful of cooked rice on the rough side of the nori (that is facing up) – roughly ½ US cup or 80 grams of rice.
- Spread the rice to cover the nori sheet. Wet your hands if the rice sticks to them.
- Add more rice until you have an even layer of rice. Sprinkle the rice with ½ tablespoon of sesame seeds and gently press down with wet hands to let them stick to the rice.
- Carefully flip the nori sheet so the rice is on the bottom – touching the plastic-covered bamboo mat.
- Arrange your sliced fillings in the centre of the rice, creating horizontal strips. Add two to three rows of filling.
Roll the sushi
- Lift the bottom edge of the sushi mat to gently roll the rice and nori around the filling, connecting the rice.
- Use the bamboo mat to tighten your roll.
Cut the sushi
- Typically, uramaki gets cut into 8 equal-sized pieces.
- Wipe the blade of a sharp knife with a clean wet kitchen towel (or dip it into the bowl of water). Slice a sushi roll in half. Then slice each half-roll into four equal sizes. Wipe the knife clean between slices or if it feels sticky.
- You should have 8 even bite-sized pieces of sushi.
Serve the sushi
- Arrange the avocado sushi rolls on a platter. Add dollops of kewpie mayo or drizzle with spicy sriracha mayo.
- Serve it with a bowl of soy sauce for dipping, and wasabi paste and pickled ginger on the side.
Notes
- For 2 ½ cups of prepared sushi rice, cook one cup of sushi rice (short-grain rice) according to package instructions and use a rice paddle to gently fold 3 tablespoons of sushi vinegar through the warm rice
- Or see this Instant Pot sushi rice recipe or stovetop sushi rice recipe for detailed instructions with homemade sushi vinegar.
- Keep the cooked and seasoned sushi rice covered with a damp tea towel. Allow it to cool to room temperature before using.