Uramaki Inside-out Roll



Uramaki inside-out roll is a popular variation of sushi where the rice is on the outside and the nori seaweed is on the inside. This roll typically features a combination of fresh fish, avocado, and cucumber, making it a delicious and visually appealing dish.

Ingredients:

  • 2 cups sushi rice
  • 2 1/2 cups water
  • 1/3 cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 sheets nori seaweed
  • 1/2 pound sushi-grade fish e
  • g
  • , tuna, salmon, thinly sliced
  • 1 avocado, thinly sliced
  • 1 cucumber, julienned
  • Sesame seeds optional
  • Wasabi optional
  • Soy sauce optional

Instructions:

Rinse the sushi rice under cold water until the water runs clear

Drain well

Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions

In a small saucepan, combine the rice vinegar, sugar, and salt

Heat over low heat until the sugar and salt are dissolved

Remove from heat and let cool

Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture until well combined

Let the rice cool to room temperature

Place a sheet of plastic wrap on a bamboo sushi mat

Place a sheet of nori on top of the plastic wrap, shiny side down

Wet your hands and spread a thin layer of rice evenly over the nori, leaving a 1-inch border at the top edge

Sprinkle sesame seeds over the rice, if desired

Flip the nori over so that the rice side is facing down on the plastic wrap

Arrange slices of fish, avocado, and cucumber along the bottom edge of the nori

Using the bamboo mat, roll the sushi tightly from the bottom edge, using gentle pressure to shape it into a cylinder

Slice the roll into 6-8 pieces using a sharp knife, wiping the blade clean between cuts

Serve with wasabi, soy sauce, and pickled ginger, if desired


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