Uramaki, recipe for making Japanese sushi at home

Go crazy for the Uramaki and would you like to try cooking them at home, just like those found in Japanese restaurants? Here is the recipe to try your hand at making these sushi rolls typical of Japan, composed of a layer of Nori seaweed, which contains a filling of fish, avocado and cucumbers, covered on the outside with a further layer of rice enriched with sesame seeds. In our case we have prepared the Uramaki in the California roll version, or California maki, but the filling variants are numerous and all to try! And to prepare a real Japanese-style dinner, bring them to the table together with the Hosomaki to amaze and delight your guests.

Ingredients for 10 pieces

  • Rice for cooked sushi (Kome rice): 600 g
  • Avocado: 1 whole
  • Cucumber: 1
  • Surimi: 25 pieces
  • Nori seaweed: 5 sheets
  • Mayonnaise: 100 g
  • Sesame seeds: to taste
  • Preparation: 30 minutes
  • Cooking: 15 minutes
  • Total: 45 minutes

Preparation

1

First, peel the cucumber and avocado. Cut the first into 1/2 cm thick sticks and slice the avocado.

2

Cut the Nori seaweed in half lengthwise to obtain two rectangles.

3

Place a rectangle of seaweed on the mat previously covered with cling film. The Nori seaweed must be positioned towards the cook, leaving 1 centimeter of space from the edge of the mat, and with the shiny part in contact with the film that covers the mat.

4

Now move on to the composition of the Uramaki. In the Tips and Tricks section you will find instructions for cooking sushi rice.
Moisten your hand with cold water and take 60 g of rice. Place it on the seaweed.

5

Spread the rice over the seaweed, leaving about 1 cm of free space on the long sides of the seaweed.

6

Sprinkle the rice layer with the sesame seeds.

7

Now turn the seaweed over with the rice very gently, making sure that the rice is in contact with the mat and the seaweed is facing up. Be careful at this stage to prevent the alga from breaking.

8

In the center of the seaweed, spread 2 teaspoons of mayonnaise, then place a few slices of avocado on top and also the sticks of surimi.

9

Similarly prepare the alternative filling with mayonnaise, cucumbers and surimi.

10

Proceed to closing the roll. Lift the mat and begin to close the seaweed on itself, making sure that the filling remains in the center.

11

Press lightly with your hands until the Uramaki roll is completely closed.

12

In this way you will obtain a very compact roll, with a filling wrapped in the Nori seaweed and an external layer of rice.

13

Place the roll on a cutting board and divide it in half using a knife whose blade must be previously wet. Bring the two pieces of roll together and cut them further into 4 or 5 parts.

14

The Urakami are ready. Serve them in a serving dish with ginger, wasabi and soy sauce to be consumed.

Accessories

  • A Makisu (bamboo mat suitable for making sushi rolls)
  • Transparent film
  • Chopping board
  • Sharp knife
  • Bowl
  • Teaspoon

Tips and tricks

  • For an optimal result of your Uramaki, the right type of rice used. In fact, it is important that the rice is suitable for sushi: small rounded grains called Kome rice, seasoned with rice vinegar, salt and sugar. Before cooking the rice, it is equally important to rinse it thoroughly under water to remove excess starch.
  • Also there cooking rice requires special attention. Never open the lid of the pot in which the rice is contained to boil, because the necessary humidity would be dispersed. When the rice is cooked (it will take about 15 minutes), turn off the heat and use a wooden spoon to mix and add the rice vinegar, salt and sugar to season it. Leave to cool until the rice reaches a temperature of 35 ° C: at that point it will have reached the right consistency and malleability to be used in the making of your rolls.
  • The recipe that we have proposed is the most famous version of Uramaki, namely i California roll, but there are many variations. It is possible to insert, instead of surimi, salmon or tuna fillets, or prawns. As an alternative to mayonnaise, it is possible to spread with fresh cream cheese and instead of avocado with mango slices to give a more exotic aftertaste. The external part can also be enriched with almond flakes, fish roe or poppy seeds, as well as with sesame seeds. In short, you can indulge your imagination to obtain truly exceptional homemade Uramaki.
  • For the realization of Uramaki it is essential to useNori seaweed. Without it, the success of the recipe would be compromised. It is an alga, commonly used especially in Japanese cuisine, which is first chopped and then dried naturally in the form of thin sheets. It has an iodized aftertaste and is also rich in beneficial properties for our body. This alga is now commonly found in many supermarkets and ethnic food stores. Once the package of Nori seaweed is opened, it is advisable to keep the remaining ones by closing them in an airtight container.

storage

Keep the leftover Uramaki closed in an airtight container inside the refrigerator and consume them within 1 day at the latest. We do not recommend freezing.

Ingredients for 10 pieces

  • Rice for cooked sushi (Kome rice): 600 g
  • Avocado: 1 whole
  • Cucumber: 1
  • Surimi: 25 pieces
  • Nori seaweed: 5 sheets
  • Mayonnaise: 100 g
  • Sesame seeds: to taste
  • Preparation: 30 minutes
  • Cooking: 15 minutes
  • Total: 45 minutes
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Philip Owell

Professional blogger, here to bring you new and interesting content every time you visit our blog.