Recipe: Delicious Ura Maki-zushi (Inside-out Sushi Rolls)

By | January 10, 2020

Ura Maki-zushi (Inside-out Sushi Rolls). Sushi rolls, or 'makizushi' in Japanese, are what most non-Japanese people think of when they think of sushi. This recipe shows you how to make a basic uramaki inside out sushi roll. Great for making multiple ones with your favourite fillings.

Ura Maki-zushi (Inside-out Sushi Rolls) This is a westernized style of sushi roll with rice on the outside and. Sushi Chef Marisa Baggett demonstrates the technique for creating inside out sushi rolls. Want to make sushi but have no bamboo mat on-hand? You can cook Ura Maki-zushi (Inside-out Sushi Rolls) using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Ura Maki-zushi (Inside-out Sushi Rolls)

  1. Prepare of Sushi Rice *Find my 'Sushi Rice' recipe at
  2. You need of Nori (Seaweed Sheets).
  3. You need of <Filling Suggestions>.
  4. It’s of Cucumber & Wasabi.
  5. You need of Carrot (cooked in salted water).
  6. Prepare of Avocado.
  7. It’s of Canned Tuna and Japanese Mayonnaise.
  8. Prepare of Omelette.
  9. Prepare of Boiled Prawns.
  10. It’s of Takuan (Japanese Pickled Daikon).
  11. You need of Unagi Kabayaki (Grilled & Seasoned Eel).
  12. It’s of Ham.
  13. It’s of Radish Sprouts.
  14. It’s of Smoked Salmon.
  15. You need of Fresh Sashimi.
  16. You need of Chicken Teriyaki.
  17. Prepare of Today I used Carrot, Cucumber, Omelette and Kanpyō.

Elegant and delicious Uramaki (Inside-out Roll) with avocado, shrimps, and pickled ginger. Recipe with step-by-step instructions and You do need a makisu or sushi rolling mat and these are inexpensive and easily available. There are relatively few ingredients. "Inside out rolls seem to be the most popular choice. It looks more attractive to the western eye, and not necessarily more difficult to The inside out sushi roll (or Uramaki, 裏巻), is more common in the west than in Japan and is very popular in western sushi bars.

Ura Maki-zushi (Inside-out Sushi Rolls) instructions

  1. Place a sheet of Nori on Makisu (bamboo mat). Spread out cooled Sushi Rice on the Nori sheet evenly. You may wish to sprinkle with some Toasted Sesame Seeds or finely chopped herbs over the rice..
  2. Place a sheet of plastic food wrap on the Sushi Rice and gently press down. Flip over so that Nori is facing upward, and place on the Makisu (bamboo mat)..
  3. Place some filling on the Nori, then start to roll. Lift the nearest end of Makisu and fold over the filling, and roll tightly forward to the end, peeling off the plastic food wrap from the rice. Tightly wrap the sushi roll with the plastic food wrap..
  4. Cut the sushi roll wrapped in the plastic food wrap with a sharp knife into bite sized pieces. The knife becomes very sticky, so you need to wipe it frequently with a wet cloth or paper towel. *Tips: Slightly wet the knife makes cutting a lot easier..
  5. Remove the plastic wrap from sushi pieces, and arrange them on a serving plate..
  6. It is much easier to make thin Maki-zushi rolls than thick ones. To do this, you may have to cut your Nori sheets in half, and use one filling for each roll..

Maki-Sushi (巻き寿司, Maki-Zushi, dt. „Rollen-Sushi") sind mit einer Bambusmatte (Makisu) gerollte Stücke. Maki-Sushi ist das bekannteste Ura-Maki gehören nicht zu den traditionellen Maki und haben ihren Ursprung vermutlich unter japanischstämmigen Amerikanern an der Pazifikküste der USA. Uramaki is the Japanese word for inside-out rolls. They are a little more difficult to make than maki rolls are. Squeeze the roll again with the rolling mat to press the toppings onto the sushi roll.

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