Uramaki Sushi Roll Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Uramaki Sushi Roll Also known as uramakizushi.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about uramakizushi

The uramaki inside out sushi roll is a typical dish of Japanese cuisine that has gained increasing popularity around the world. With a unique appearance and a deliciously balanced flavor, this sushi roll is a perfect choice for those who want to try something new and different.

The uramaki inside out sushi roll consists of rice, fish, vegetables and other ingredients, wrapped in an outer layer of alga nori and rice, unlike traditional sushi rolls that have alga nori as an outer layer. This technique was developed in Japan to please the taste of the Westerners, who are often not used to the texture and taste of alga nori.

One of the main features of the uramaki inside out sushi roll is its versatility, as it can be filled with different types of fish such as salmon, tuna or shrimp, as well as vegetarian options such as cucumbers, avocados and tofu. In addition, it is possible to add other ingredients such as cream cheese, onions and sauces, making the dish even more tasty and diverse.

To prepare the uramaki inside out sushi roll, it is necessary to have skill and precision, as the assembly requires care and attention so that the sushi roll gets a perfect look. First, an outer layer of rice is made on the bamboo ribbon, followed by nori alga and the chosen ingredients. Then the ribbon is wrapped, slightly pressing so that the sushi roll is firm and well closed.

In addition to its unique taste and differentiated appearance, the uramaki inside out sushi roll is also a healthy and nutritious option, as it is rich in proteins, vitamins and minerals.In addition, the dish is a great option for those who follow a gluten-free diet, since nori alga does not contain this protein.

In short, the uramaki inside out sushi roll is a Japanese dish that has won the taste of people around the world. With its unique appearance, versatility and delicious taste, this sushi roll is a perfect option for those who want to try something new and different in Japanese cuisine.

Origin and history of Rolo de Sushi Uramaki

Uramaki is a sushi dish originally from Japan. Its history dates back to the 19th century, when sushi began to become popular in the country. The technique of making uramaki, which consists of rolling the rice out of the fill, was created around the 1970s in Tokyo, as a way to attract customers who did not like to eat nori (alga leaf) on the outside of the sushi. Over time, uramaki has become a very popular option around the world, with different fillings and variations, such as the inside out sushi roll, which has the rice out of the filling and a cam camergelim. Today, uramaki is one of the most well-known and appreciated dishes in Japanese cuisine.

About the recipe

• Name of the plate: Uramaki Sushi Roll
• Name of the dish in English: Uramaki inside out sushi roll
• Name of the plate in Japanese: 裏巻き寿司
• Name of the Romanian dish: uramakizushi

Information about preparation

• Time to prepare: 25 minutes
• Time of Cooking: 20 minutes
• Difficulty: MEDIUM
• It suits: 1-2 people
• Occasions: Side dishes main meals

Ingredients – Ingredients

Check out the necessary and optional ingredients Uramaki Sushi RollIt makes sense to improvise

• 660g of Japanese rice cooked for sushi
• 50 ml of sushi vinegar
• 1 piece of sashimi fish
• 1 long slice of pepper
• 1 piece of alga nori
• 1 Branch of Endro
• 1/2 cup of wasabi
• Optional ingredients: avocado slices, cream cheese, roasted carrots
• To serve: 1 tablespoon of soy sauce

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Uramaki Sushi Roll. Follow the instructions below in the preparation mode or step by step.

Method to prepare Uramaki inside out of sushi roll:

Prepare the sushi rice:

• Soak the inside of a large bowl or container to prevent the rice from grinding.
• Add cooked Japanese rice (660g) and sushi vinegar (50ml) and mix carefully until the vinegar is well incorporated.
• Let the rice cool to room temperature and cover with a wet towel.

Prepare the leaves of seaweed:

• Cut the nori leaf in half and place one half with the bright side down on a sushi carpet.
• Make sure that the bright side of the algae is always turned out.

Take the sushi:

• Spread approximately 110g of rice on the nori alga uniformly.
• Add a branch of endro to the rice and place the ribs of cucumbers and sashimi fish in the center.
• Start rolling from the bottom edge of the carpet, pressing to fully include the filling.
• Continue rolling until a solid cylinder is formed.

Cut out the sushi:

• Soak a sharp knife slightly and cut the roll into 6 pieces.
• Clean the knife with a wet towel between the cuts to prevent the rice from grinding.

Serve and enjoy:

• Serve sushi with soy sauce and decorate it with salmon seeds, tobiko or onions, if desired.
• Wrap the sushi carpet with plastic film to help keep the rice in place and facilitate cleaning.

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