At first I though Uramaki Sushi were difficult to make as they look like a work of art. But in fact it is really easy to make! There’s not much time involved in cooking or preparing the food. Of course at first it can be quite daunting to make even not so perfect rolls. I think the most difficult part is to get the rice not to fall apart! As the old saying goes, practice makes perfect. You will get it after 2 or 3 tries! Hey even when they are all mashed up they still taste great!
Recipe
It’s a customized version of the California Maki Rolls from a recipe book “Japanese Food” by R&R Publications.
Ingredients:
- A small packet of crab sticks
- 2 sheets of nori seaweed
- 1 cup of prepared sushi rice
- half of a small cucumber cut into strips
- Mayonnaise
- 2 table spoon of tobiko (Fish Roe)
- Shredded nori seaweed
Sushi Rice:
- 32ml Rice Vinegar (mitsukan is quite a popular brand)
- 22g Castor Sugar
- 1/8 Teaspoon of Salt
- 1 cup cooked Sushi Rice (just cook in a rice cooker)
Method:
- Combine rice vinegar, sugar and salt in a small saucepan. Heat until sugar & salt are dissolved. Don’t let it boil!
- Pour sushi vinegar sauce over the rice and turn over with a spatula until mixed. Don’t squash the rice!
- Cover it and let it cool for about 15 mins. Meanwhile you can get ready all your ingredients. Cut the cucumber.
- Cover your mat with cling film so that the rice doesn’t stick to the mat.
- Place a sheet of seaweed on a bamboo mat. Place 1/2 cup of rice onto the seaweed.
- Wet your fingers, press the rice evenly right to the edges. It is handy to have a small bowl of water to wet your hands when needed.
- Carefully turn over the rice & seaweed sheet so that the rice is now on the bottom of the mat.
- Arrange your fillings in the centre.
- Roll the mat.
- Sprinkle some with the fish roe and other rolls with shredded nori.
- Cut into 8 equal pieces with a very sharp knife. I find that a long bread knife also does the trick!
Serving suggestions:
Serve with soya sauce, wasabi and pickled ginger.
Video inspiration
Do comment and share about your Uramaki recipes!
