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Uramaki sushi (Inside out rolls)

Based on 6 ratings

“You probably haven’t heard of uramaki that often before, but I am certain you’ve already eaten it at least once. Also called inside out roll, this type of sushi differs from hosomaki and futomaki, because the nori sheet isn’t wrapped around the roll, but inside. This means it’s used to wrap the filling, then gets coated with rice, sesame or roe. Feel free to choose whatever you want as filling, whether that’s raw fish, surimi or your vegetable of choice (fresh or blanched are both very good options).”

Difficulty

Medium 👍
45
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Pieces:-42+
600 g sushi rice (cooked)
cucumber
avocado
250 g salmon fillets
sweet potato
dried seaweed sheets
2 tbsp sesame seeds
2 tbsp masago (fish roe)
2 tbsp wasabi paste
sushi ginger (for serving)
soy sauce (for serving)
Metric
Imperial

Utensils

  • sushi mat
  • plastic wrap
  • knife
  • frying pan
  • cutting board
  • scissors

Nutrition per serving

Cal
370
Protein
19 g
Fat
19 g
Carb
33 g
  • Step 1/5

    Wrap the bamboo sushi mat with plastic wrap and set it aside. Quarter and deseed the cucumber, then cut into matchsticks. Halve and pit the avocado, then slice the flesh into strips. Cut the salmon into long strips. Peel and slice the sweet potato into strips, then fry in a pan until cooked through.
    • cucumber
    • avocado
    • 250 g salmon fillets
    • sweet potato
    • sushi mat
    • plastic wrap
    • knife
    • frying pan
    • cutting board

    Wrap the bamboo sushi mat with plastic wrap and set it aside. Quarter and deseed the cucumber, then cut into matchsticks. Halve and pit the avocado, then slice the flesh into strips. Cut the salmon into long strips. Peel and slice the sweet potato into strips, then fry in a pan until cooked through.

  • Step 2/5

    Halve dried seaweed sheets lengthwise and transfer to a sushi mat. With damp hands, spread cooked sushi rice evenly onto the seaweed sheet and sprinkle with either sesame seeds or fish roe.
    • dried seaweed sheets
    • 600 g sushi rice (cooked)
    • 2 tbsp sesame seeds
    • 2 tbsp masago (fish roe)
    • scissors

    Halve dried seaweed sheets lengthwise and transfer to a sushi mat. With damp hands, spread cooked sushi rice evenly onto the seaweed sheet and sprinkle with either sesame seeds or fish roe.

  • Step 3/5

    Flip the whole seaweed sheet so the rice is underneath. Spread wasabi paste down the middle of the sheet. Fill with avocado and sweet potato for a vegetarian roll, or salmon and cucumber.
    • 2 tbsp wasabi paste

    Flip the whole seaweed sheet so the rice is underneath. Spread wasabi paste down the middle of the sheet. Fill with avocado and sweet potato for a vegetarian roll, or salmon and cucumber.

  • Step 4/5

    Roll together tightly by lifting the front side of the sushi mat and rolling it backwards.

    Roll together tightly by lifting the front side of the sushi mat and rolling it backwards.

  • Step 5/5

    Slice the finished roll with a sharp knife, arrange them on a plate, and serve with sushi ginger and soy sauce. Enjoy!
    • sushi ginger (for serving)
    • soy sauce (for serving)

    Slice the finished roll with a sharp knife, arrange them on a plate, and serve with sushi ginger and soy sauce. Enjoy!