How to Roll Uramaki (Inside-Out) Roll
A uramaki, commonly known as the “inside-out” roll, is one of the most common sushi rolls in America. Many believe that its popularity comes from the fact that the rice on the outside conceals the nori, making it less intimidating to sushi beginners. While there are no traditional ingredients in a uramaki, one of the most well-known styles is the California roll, which usually consists of cucumber, avocado, and crab meat or imitation crab.
- 1.Lay a piece of plastic wrap on your cutting board. Place your bamboo mat on top of it.
- 2.Take the plastic wrap and wrap it around your mat.
- 3.Place your nori on your mat with the shiny side up. Then add about a cup of balled up rice.
- 4.Spread the rice evenly across your nori leaving an inch border at the top.
- 5.Sprinkle sesame seeds over your rice.
- 6.Gently lift your nori and rice and flip it over so that the rice is now facing the mat.
- 7.Add your ingredients.
- 8.Begin rolling with your fingers pinching the nori to the mat. You may also need to use your other fingers to keep your ingredients in place.
- 9.Once you’ve begun rolling, pull back your mat and nori to make sure that your roll is tight.
- 10.Using your bamboo mat, squeeze your roll.
- 11.Unroll your bamboo mat to dab some water onto the exposed edge of your nori.
- 12.Take your bamboo mat and begin rolling your sushi into the edge of the nori. Then take the mat and squeeze to make sure that the seams are tightly sealed.
- 13.Using a wet, sharp knife, begin cutting into the center of your roll in order to make two halves.
- 14.Cut the halves into thirds, wiping off the knife between each cut.
- 15.Plate your sushi with a side of ginger, wasabi, and soy sauce.
