Uramaki was created in the United States in the late 1960s, when nori (seaweed) was still an unknown and exotic ingredient. In order to avoid scaring customers, Japanese chiefs were therefore hiding it inside the sushi. Thus, a uramaki is basically a maki turned inside out! The California roll is the most well-known example of uramaki.
- 550g Japanese sushi rice
- 80ml Japanese rice vinegar
- 3 tsp sugar
- 1 avocado, ripe
- 1 cucumber
- 4 sheets of roasted seaweed
- 4 surimi crab sticks
- Japanese mayonnaise
- Masago (fish roe)
- Japanese soy sauce
- Japanese pickled ginger
- Makisu (bamboo sushi rolling mat)
Learn how to prepare sushi rice here
To prepare the filling, you cut the avocado, cucumber and surimi in long, thin strips of 5 mm wide. Mix the surimi with salt and mayonnaise. Then, you stir the rice vinegar in a bowl with warm water.
Cover the bamboo mat with plastic foil. Put the nori sheet on the plastic foil, with the shiny side down and the short side of the sheet in front of you. Wet your hands with some vinegar and water, to prevent sticky hands. Divide 250g of rice on the nori sheet: start with the side closest to you and stop about 2 cm before the back end of the sheet. Tightly press the rice down. Wet your hands again if necessary.
Turn around the bamboo mat including the rice and nori sheet so that the rice is turned downward. Put a slice of avocado, cucumber, and surimi parallel to the long side of the nori sheet. Make sure these slices are equally as far from the long edges: in the middle. Hold the filling to prevent it from moving. Raise the bamboo mat with your thumbs, starting at the side closest to you.
Roll the bamboo mat in a strong, outward motion. Do not push too hard and make sure you put a consistent force on it. As you roll, make sure that the bamboo does not roll along. When the roll is finished, press from above using the bamboo mat.
Open the mat and lay out the sushi roll, with the seam facing downward, on a cutting board. Repeat these steps until you have three more rolls. Then, you put the sushi rolls in a rectangular container containing masago. Keep rolling until the rice is covered in masago. If you have a limited amount of masago, consider using your hands to spread the masago over the rice.
Then, you cut off the outer edges of the rolls with a straight cut of a sharp knife, and create 6-8 equal pieces. Remember to rinse the knife with water every now and then to prevent the rice from sticking to it. Put the Uramaki on a plate with the cut side facing upward.
Serve the sushi with a bit of soy sauce and some wasabi for seasoning. Add some pickled ginger on the side to discover the various taste sensations of a Japanese sushi meal!