Uramaki
Delicious inside-out sushi rolls
Yield: 2
Equipment
- Rolling mat Wrapped in plastic wrap in inside a ziplock bag
Materials
- 1 sheet Nori
- 1/2 cup Sushi rice
Uramaki filling
- Sesame seeds
- Avocado slices
- Tempura shrimp
- Kewpie mayonnaise
- Cucumber strips
Instructions
- Fold your nori in half and crease it - this will help you tear the nori into 2 pieces. Lay your nori on the sushi mat, shiny side facing down.
- Take approximately 1/2 cup of rice and with wet fingers (keep a bowl of water nearby for all sushi rolling), gently spread the rice over the nori. You don't need to leave a gap empty. Fill the whole sheet with rice.
- Sprinkle some sesame seeds on the rice (optional but adds flavour and looks pretty!)
- Pick up your nori and flip it over, so the rice is now touching the rolling mat and the seaweed side is facing up.
- Add your ingredients. Line the ingredients in a neat row so there are no gaps. This will make sure every bite has every ingredient.
- Slowly roll up the nori, applying gentle pressure with your finger tips to the bottom of the roll. Keep rolling until the whole thing is closed.
- Use a really clean knife to slice it up. I would recommend washing your knife after every slice to make sure you get clean cuts.