Uramaki Roll

Master the art of sushi with this show-stopping Uramaki Roll, a classic inside-out sushi creation that’s as visually stunning as it is delicious. Featuring tender sushi rice on the outside and a flavorful core of fresh tuna or salmon, creamy avocado, and crisp cucumber, this roll is a harmonious blend of textures and flavors. The rice is perfectly seasoned with a tangy rice vinegar blend and topped with toasted sesame seeds for added nuttiness. With each bite dipped in savory soy sauce and a hint of wasabi heat, these rolls deliver the ultimate sushi experience. Perfect for beginners and sushi enthusiasts alike, this recipe provides step-by-step guidance on mastering the rolling technique using a sushi mat, ensuring professional-quality results right at home. Whether you’re making them for a dinner party or a weeknight treat, these Uramaki Rolls are guaranteed to impress!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2 cups Water
• 1 tablespoon Rice vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 4 sheets Nori sheets
• 200 grams Fresh tuna or salmon
• 1 medium Cucumber
• 1 Avocado
• 4 tablespoons Sesame seeds
• 1 teaspoon Wasabi
• 1 tablespoon Soy sauce

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a pot, then bring to a boil over high heat.

Step 2

Once boiling, reduce to a simmer, cover, and cook for 15 minutes. Turn off the heat and allow the rice to sit, covered, for another 10 minutes.

Step 3

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Spread the cooked rice on a baking sheet and sprinkle the vinegar mixture over it gradually. Gently fold the rice until evenly coated and allow it to cool.

Step 4

While the rice cools, slice the fresh tuna or salmon into thin strips. Peel and slice the cucumber and avocado into matchstick-sized strips.

Step 5

Lay a bamboo sushi mat on a flat surface and place a sheet of plastic wrap over it. Set a nori sheet on top.

Step 6

Wet your hands to prevent sticking, take about 1/2 cup of sushi rice, and spread it evenly over the nori sheet, leaving a 1-inch border on one side. Firmly press the rice down.

Step 7

Sprinkle 1 tablespoon of sesame seeds evenly over the rice.

Step 8

Carefully flip the nori sheet over, so the rice is facing down against the plastic wrap.

Step 9

Arrange a small amount of tuna or salmon, cucumber, and avocado in a horizontal line approximately 1 inch from the bottom edge of the nori sheet.

Step 10

Using the bamboo mat to assist, roll the nori tightly over the filling, compressing it gently to form a cylinder. Continue rolling until the seam forms on the bottom.

Step 11

Once rolled, slice the roll into 1-inch pieces using a sharp, wet knife to prevent sticking. Wipe the blade between cuts to ensure clean slices.

Step 12

Serve the uramaki with a small amount of wasabi and soy sauce for dipping. Enjoy your homemade inside-out sushi rolls!

Nutrition Facts

Serving size	1506.9 grams (1506.9g)

Amount per serving	% Daily Value*
Calories	1418

Total Fat 53.70g	69%
Saturated Fat 9.10g	45%
Polyunsaturated Fat 11.10g
Cholesterol 76mg	25%
Sodium 3173mg	138%
Total Carbohydrate 164.60g	60%
Dietary Fiber 18.90g	68%
Total Sugars 17.70g
Protein 73.50g	147%

Vitamin D 454IU	2270%
Calcium 163mg	13%
Iron 9mg	52%
Potassium 2620mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.7%

Protein: 20.5%

Carbs: 45.9%