Photograph of the finished Uramaki

Japan · Cuốn sushi lộn ngoài Uramaki

Uramaki

1 hr Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice Rice 800 g
  • Photograph of Tuna Tuna 480 g
  • Photograph of Avocado Avocado 2
  • Photograph of Cucumber Cucumber 320 g
  • Photograph of Nori seaweed Nori seaweed 12 sheets
  • Photograph of Rice vinegar Rice vinegar 160 ml
  • Photograph of Roasted sesame seeds Roasted sesame seeds 120 g
  • Photograph of Japanese mayonnaise Japanese mayonnaise 160 g
  • Photograph of Sugar Sugar 100 g
  • Photograph of Salt Salt 24 g

Method

  1. 1 Cook the rice, then mix in the vinegar, sugar, and salt by slicing it crosswise and fanning it to cool.
  2. 2 Wrap the bamboo mat with plastic wrap; otherwise, the rice will stick to the mat when you roll it inside out.
  3. 3 Place the seaweed on the bamboo mat, then spread the rice to completely cover the surface and sprinkle sesame seeds over the rice.
  4. 4 Flip the entire sheet over so the rice is under the seaweed, then place the filling on top of the seaweed.
  5. 5 To roll, lift the mat and press gently and evenly; pressing too hard will cause the rice to spill out at both ends.
  6. 6 Cut eight slices with a wet, clean knife after each cut, then drizzle with Japanese mayonnaise.
Start cooking