Uramaki

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.