Uramaki Inside-out Roll
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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