Mastering Uramaki: A Detailed Guide to Making Inside-Out Sushi Rolls at Home

Ingredients

2 cups sushi rice
2.5 cups water
1/2 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
10 sheets of nori
1 cup of sesame seeds
1 cucumber, julienned
1 avocado, thinly sliced
8 ounces of sushi-grade salmon, thinly sliced
8 ounces of sushi-grade tuna, thinly sliced
1/4 cup soy sauce for dipping
Wasabi and pickled ginger for serving

Steps and instructions

First, rinse the sushi rice under cold water until the water runs clear.
Combine the rinsed rice and water in a saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and cook for 20 minutes. The rice should be tender, and the water should be absorbed.
In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar and salt are dissolved. Remove from heat.
Transfer the cooked rice to a large bowl and add the vinegar mixture. Fold and mix gently to combine. You want the rice to be slightly cooled and sticky, but not overly wet.
Place a sheet of nori onto a bamboo sushi mat. Wet your hands and grab a handful of rice. Spread the rice onto the nori, leaving a small space at the top without any rice.
Sprinkle the rice with sesame seeds.
Carefully flip the nori over so that the rice is facing down onto the bamboo mat.
Arrange thin slices of cucumber, avocado, salmon, and tuna onto the nori.
Using the bamboo mat as a guide, tightly roll the sushi. Once rolled, use a sharp, wet knife to cut the roll into bite-sized pieces.
Repeat the process with the remaining ingredients.
Serve the uramaki with soy sauce, wasabi, and pickled ginger.

Tools for making

Sushi Rice - Short-grain rice specifically used for making sushi. It has a sticky texture when cooked.
Nori - Thin sheets of dried seaweed used as the outer layer of the sushi roll.
Bamboo Sushi Mat - Also known as a sushi rolling mat, it is used to roll and shape the sushi rolls.
Rice Vinegar - Vinegar made from fermented rice, used to season the sushi rice.
Sugar - Adds sweetness to the rice vinegar mixture and balances the flavors in the sushi rice.
Salt - Enhances the overall taste of the sushi rice and complements other ingredients.
Sesame Seeds - Adds a nutty flavor and crunchy texture when sprinkled on top of the rice.
Cucumber - Fresh and crisp vegetable used as a filling for the sushi rolls.
Avocado - Creamy and buttery fruit that adds a delightful flavor and texture to the sushi rolls.
Sushi-Grade Salmon - High-quality, fresh salmon specifically meant for raw consumption in sushi.
Sushi-Grade Tuna - Similar to salmon, sushi-grade tuna refers to high-quality, fresh tuna suitable for raw consumption in sushi.
Soy Sauce - A savory, salty sauce used for dipping the sushi rolls.
Wasabi - A pungent, green Japanese condiment made from horseradish. It adds a spicy kick to the sushi rolls.
Pickled Ginger - Thinly sliced, sweet and tangy ginger traditionally served alongside sushi to cleanse the palate between bites.

Recipe variations

Substitute sushi rice with brown rice or quinoa for a healthier option.
Add a layer of cream cheese or spicy mayo to the roll for a creamy and flavorful variation.
Try different fillings such as cooked shrimp, crab meat, or tempura vegetables.
Experiment with different toppings like tobiko (fish roe), green onions, or sliced jalapenos for added texture and flavor.
For a vegetarian option, omit the fish and use a combination of vegetables like carrots, bell peppers, and asparagus.
Instead of using nori, wrap the sushi in soy paper or thinly sliced cucumber for a gluten-free or low-carb alternative.
Create a sweet uramaki by using fruits like mango or strawberry as fillings, and drizzle with a honey sauce.
Add a crunchy element by rolling the uramaki in crushed tempura flakes or panko breadcrumbs.
For a spicier version, add some sriracha or chili sauce to the rice or filling.
Make a fusion uramaki by incorporating flavors from other cuisines, such as using kimchi or curry as fillings.

Recipe overview

This Uramaki recipe offers a step-by-step guide to making delicious, homemade sushi. Uramaki, commonly known as "inside-out" sushi, is unique for its outer layer of rice and interior ingredients wrapped in nori. This recipe features sushi-grade salmon and tuna, crisp cucumber, and creamy avocado. Beautifully garnished with sesame seeds, each bite of this uramaki is a balanced blend of textures and flavors. Making sushi at home may seem daunting, but with this guide, you'll find it's a fun and satisfying process. It's all about layering ingredients on the nori, rolling with a bamboo mat, and cutting into satisfying bite-sized pieces. Served with soy sauce, wasabi, and pickled ginger, you'll have a restaurant-quality sushi experience right at home. From start to finish, expect this process to take about an hour. Get ready to impress your friends and family with your sushi-making skills!

Common questions

How do I make the rice sticky for sushi? To make the rice sticky for sushi, rinse the sushi rice under cold water until the water runs clear. Cook the rice with the appropriate amount of water until tender. Then, mix in a vinegar mixture made from rice vinegar, sugar, and salt while the rice is still warm.
What kind of fish can I use for uramaki? You can use sushi-grade fish of your choice for uramaki. Common options include salmon, tuna, yellowtail, and shrimp.
Can I use regular rice instead of sushi rice? Sushi rice is specifically designed for making sushi and has the perfect texture and stickiness. It is recommended to use sushi rice for the best results.
Can I substitute the nori with something else? Nori is an essential ingredient in uramaki as it provides the structure and flavor. It is not recommended to substitute it with something else.
Can I make the uramaki rolls ahead of time? Uramaki rolls are best enjoyed fresh. However, you can make them a few hours ahead of time and store them in the refrigerator. Make sure to wrap them tightly in plastic wrap to prevent them from drying out.
Can I add other fillings to the uramaki? Absolutely! Uramaki is versatile, and you can add various fillings such as crab, shrimp, vegetables, or even cream cheese for additional flavor and texture.
Can I make uramaki without a bamboo sushi mat? While a bamboo sushi mat is traditionally used to roll sushi, you can also use a clean kitchen towel or plastic wrap as a substitute.

Serving dishes and utensils

Bamboo sushi mat - Used for rolling and shaping the uramaki.
Sharp knife - Essential for cutting the sushi rolls into bite-sized pieces.
Saucepan - Used for cooking the sushi rice.
Small saucepan - Used for heating the vinegar mixture.
Large bowl - Used for mixing the cooked rice with the vinegar mixture.
Spatula - Helpful for folding and mixing the rice with the vinegar mixture.
Cutting board - Used for slicing the ingredients and cutting the sushi rolls.
Wet cloth or paper towel - Used for wetting hands and wiping surfaces during sushi preparation.
Sushi mat cover (optional) - Can be used to prevent the rice from sticking to the bamboo mat.

Origin stories

Uramaki is an interesting twist in the sushi world. The name 'Uramaki' literally translates to 'inside-out roll', referencing the unique structure of these sushi rolls where the rice is on the outside, and the nori (seaweed wrap) is on the inside - the opposite of traditional sushi rolls. Despite its widespread association with Japanese cuisine, this inside-out style of sushi roll was actually created in the United States during the 1960s, specifically in Los Angeles. The sushi chef who invented the roll was trying to cater to American customers who found the texture and appearance of seaweed a bit off-putting. By putting the rice on the outside, the chef was able to create a roll that was visually appealing and more palatable to the western customers, while still retaining the essence of the sushi roll, thus leading to the birth of Uramaki. This cross-cultural culinary creation is a testament to the adaptability and universality of food.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.