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    Home » Ingredients » Fish

    Maki and Uramaki Sushi Recipes for Beginners

    Published: Mar 25, 2018 · Modified: May 25, 2023. This post may contain affiliate links. Please read my disclosure policy.

    Recipe Jump to Video
    Here is a step by step video guide to Maki & Uramaki sushi recipes for beginners. #yourguardianchef #sushi #japanesefood #salmon

    Maki and Uramaki Sushi Recipes are much better when made at home. You can fill them with more salmon than bought in the store or restaurant. While the maki is sushi wrapped in nori seaweed, the Uramaki has the seaweed inside the roll and is coated with sesame seeds. You will learn to make a thin layer of rice easily without getting it stuck into the mat and your fingers. You will never buy sushi at the store again.

    Homemade sushi Maki and Uramaki on a serving plate

    Jump to:
    • Why Homemade is better
    • What are the different types of Sushi
    • How to buy fish to make sushi
    • Ingredients to make Sushi Rice
    • Making the Sushi Rice
    • Preparing the fillings
    • Making Maki Sushi Rolls
    • Making Uramaki Sushi
    • Tips for making the best Maki Uramaki Sushi Recipes
    • Recipes you might also like
    • 📋Maki and Uramaki Sushi Rolls Recipe

    Why Homemade is better

    As we like Sushi with plenty of salmon, I always prefer to make it home.

    You can make triple the amount you can buy for the same budget, often mixed with a less nice piece of fish.

    For example, California Rolls are often made with fake Crabsticks.

    I am horrified when I see that, wondering what is in that mix.

    So better be safe and make it at home. It is very easy, and I will walk you through all you need to know.

    What are the different types of Sushi

    First of all, let's clarify the names:

    Maki is sushi rolled with the seaweeds outside, Uramaki in Japanese means inside out, meaning the seaweed is inside the roll. Nigiri is made only with rice and fish, and Sashimi is the fish.

    Sushi Maki and Uramaki

    How to buy fish to make sushi

    Ingredients are very important, especially if you use raw fish.

    Make sure the salmon (or any other seafood you want to use) has been stored at -20 C for at least 7 days.

    For additional information, you can find the recommendations from the FDA here.

    To be safe, buy it from your favorite fishmonger and ask specifically if it is suitable for sushi.

    salmon for sushi

    Ingredients to make Sushi Rice

    Here is the list of the ingredients for the rice:

    • 1x Sushi Rice
    • 1x Nori Seaweeds
    • 1x Sushi Rice Vinegar Seasoning
    • 1x Soy Sauce
    • 1x Wasabi Paste
    • 1x White Sesame Seeds
    • 1x Sushi Ginger
    basic japanese ingredients
    • Buy just once:
    • 1x Bamboo Sushi Rolling Mat Kit
    • 1x Patterned Wooden Chopsticks
    Alge on the mat

    Making the Sushi Rice

    1. Wash your sushi rice 2 to 3 times in freshwater
    2. Put the rice in a pan, add water (about 2 cm above the rice), and cover. There should be enough water to steam-boil, but not too much. If too little, the water evaporates completely, and the rice will burn.
    3. Boil for 5 minutes, Simmer for 12 minutes and Let it rest covered for 10 minutes. Do not open the pan while cooking, as the steam will evaporate.
    4. In a small pan, heat up the rice vinegar to dissolve the sugar and the salt
    5. Add the syrup to the rice. Mix and let it cool down completely.
    6. Best if rested for ½ day in the fridge
    Step by Step Sushi rice

    Preparing the fillings

    For the filling, I use:

    • 10 ½ oz fresh salmon stored at -20 C for at least 7 days
    • 1 avocado
    • 1 scallion
    • Wasabi paste
    • 10 sheets Nori Seaweed
    • ½ cup sesame seeds as needed
    1. Cut the salmon into small slices with a sharp knife
    2. Peel and slice the avocado
    3. and cut the scallion into strings
    Cut the ingredients for the sushi

    Making Maki Sushi Rolls

    ASSEMBLE

    1. Position your sushi mat and take your first sheet of Nori
    2. Shining part down and cut traces perpendicular to the mat sticks
    3. To spread the rice over the Nori, keep your hands wet, so the rice doesn't stick to your fingers
    4. To make a thin layer of rice, lay a cling film over the rice and
    5. roll it flat with a rolling pin
    Step by step rolling the sushi

    FILL IT & ROLL IT

    1. With your finger, spread some wasabi along the edge of the rice
    2. Lay over the wasabi line the salmon, the avocado and the scallion strings
    3. Starting from the side with the filling keeping it tight with the mat
    4. Lift the mat
    5. Slice with a VERY sharp knife

    Making Uramaki Sushi

    1. Pick the next Nori sheet
    2. This time turn it upside-down
    3. Lay your filling over the Nori
    4. and roll
    5. remove the cling film
    6. Spread the sesame seeds over a tray
    7. and roll
    8. repeat - slice

    Enjoy homemade Sushi with plenty of salmon!

    Step by Step Uramaki

    Tips for making the best Maki Uramaki Sushi Recipes

    • The names: Maki is sushi rolled with the seaweeds outside, and Uramaki in Japanese means inside out, meaning the seaweed is inside the roll. Nigiri is made only with rice and fish, and Sashimi is fish only.
    • Make sure the salmon (or any other seafood you want to use) has been stored at -20 C for at least 7 days.
    • Add water (about 2 cm above the rice) and cover when you cook the rice. There should be enough water to steam-boil, but not too much. If too little, the water evaporates completely, and the rice will burn.
    • Best if the rice rests for ½ day in the fridge
    • When you position the Nori seaweeds over the sushi mat, make sure the shining part is down and cut traces perpendicular to the mat sticks
    • To spread the rice over the Nori, keep your hands wet so the rice doesn't stick to your fingers
    • To make a thin layer of rice, lay a cling film over the rice and roll it
    • Use a VERY sharp knife to slice the sushi rolls
    Maki Uramaki Sushi Recipe

    Recipes you might also like

    If you are looking for more Seafood recipes, you can check the category:
    Seafood

    Also check the recipes below:

    • Salmon Tartare Starter
    • Baked salmon fillet in oven with steamed zucchini and potatoes
    • Scallop, Shrimp, Salmon and Cod Fish Pie with a Mediterranean Twist
    • Blini Russian Pancake with Salmon
    • Smoked Salmon Farfalle Recipe
    Homemade sushi Maki and Uramaki on a plate

    If you are making the Maki or Uramaki Sushi Recipes, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

    Maki Uramaki Sushi Recipe

    📋Maki and Uramaki Sushi Rolls Recipe

    Maki and Uramaki Sushi Recipes are much better when made at home. You can fill them with more salmon than bought in the store or restaurant. While the maki is sushi wrapped in nori seaweed, the Uramaki has the seaweed inside the roll and is coated with sesame seeds. You will learn to make a thin layer of rice easily without getting it stuck into the mat and your fingers. You will never buy sushi at the store again.
    Prep Time 1 hour hour
    Cook Time 20 minutes minutes
    ⏲️Total Time 4 hours hours 20 minutes minutes
    Servings: 4 people
    Print Rate SaveSaved!
    Author: Laura Tobin

    Ingredients
     
     

    For the rice

    • 3 cup Sushi rice
    • 1 cup rice vinegar
    • 5 tablespoon caster sugar
    • 1 teaspoon salt

    Filling

    • 10 ½ oz fresh salmon stored at -20 C for at least 7 days
    • 1 avocado
    • 1 scallion
    • Wasabi paste
    • 10 sheets Nori Seaweed
    • ½ cup sesame seeds as needed

    To serve them with

    • soy sauce
    • Sushi Ginger
    Prevent your screen from going dark

    Equipment

    • Patterned Wooden Chopsticks
    • Bamboo Sushi Rolling Mat Kit
    • Cutting board set
    • Pasta pan 8-Quart 3-Piece
    Discover your Italian cuisine IQ! Take a QUIZ HERE !

    Instructions

    PREPARE THE RICE

    • Wash your sushi rice 2 to 3 times in fresh water
      3 cup Sushi rice
    • Put the rice in a pan, add water (about 2 cm above the rice) and cover. There should be enough water to steam boil, but not too much. If too little, the water evaporates completely, and the rice will burn.
    • Boil for 5 minutes, Simmer for 12 minutes, Let it rest covered for 10 minutes. Do not open the pan while cooking as the steam will evaporate.
    • In a small pan heat up the rice vinegar to dissolve the sugar and the salt
      1 cup rice vinegar, 5 tablespoon caster sugar, 1 teaspoon salt
    • Add the syrup to the rice. Mix and let it cool down completely. 
    • Spread it on a dish or let it rest for ½ day in the fridge

    PREPARE THE INGREDIENTS

    • Cut the salmon in small slices with a sharp knife
      10 ½ oz fresh salmon
    • Cut the avocado in slices 
      1 avocado
    • and the scallion in strings
      1 scallion

    ASSEMBLE

    • Position your sushi mat and take your first sheet of Nori
      10 sheets Nori Seaweed
    • Shining part down and cut traces perpendicular to the mat sticks
    • To spread the rice over the Nori keep your hands wet so the rice doesn't stick to your fingers
    • To make a thin layer of rice, lay a cling film over the rice and
    • roll it flat with a rolling pin

    FILL IT

    • With your finger, spread some wasabi along the edge of the rice
      Wasabi paste
    • Lay over the wasabi line the salmon, the avocado and the scallion strings

    ROLL IT

    • Starting from the side with the filling
    • keeping it tight with the mat
    • Lift the mat
    • Slice with a VERY sharp knife
    • Maki Sushi Rolls

    MAKING: Uramaki Sushi

    • Next Nori sheet
    • This time turn it up-side down
    • Lay your filling over the Nori
    • and roll
    • remove the cling film
    • Spread the sesame seeds over a tray
      ½ cup sesame seeds
    • and roll
    • and slice it
    • Uramaki Sushi
    • Enjoy a homemade Sushi with plenty of salmon. Serve with soya sauce and sushi ginger
      soy sauce, Sushi Ginger

    Video

    Liked this video?Check out My YouTube Channel!

    Notes

    • The names: Maki is sushi rolled with the seaweeds outside, and Uramaki in Japanese means inside out, meaning the seaweed is inside the roll. Nigiri is made only with rice and fish, and Sashimi is only the fish.
    • Make sure the salmon (or any other seafood you want to use) has been stored at -20 C for at least 7 days.
    • Add water (about 2 cm above the rice) and cover when you cook the rice. There should be enough water to steam-boil, but not too much. If too little, the water evaporates completely, and the rice will burn.
    • Best if the rice rests for ½ day in the fridge
    • When you position the Nori seaweeds over the sushi mat, make sure the shining part is down and cut traces perpendicular to the mat sticks
    • To spread the rice over the Nori, keep your hands wet, so the rice doesn't stick to your fingers
    • To make a thin layer of rice, lay a cling film over the rice and roll it
    • Use a VERY sharp knife to slice the sushi rolls

    Nutrition

    Calories: 880kcal | Carbohydrates: 137g | Protein: 28g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 645mg | Potassium: 802mg | Fiber: 9g | Sugar: 15g | Vitamin A: 135IU | Vitamin C: 5.6mg | Calcium: 227mg | Iron: 6mg
    GET NEW RECIPES SENT TO YOUR INBOXCheck out Your Guardian Chef!
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    Reader Interactions

    Comments

    1. Patty

      April 23, 2017 at 6:50 am

      Awesome post Laura! Thanks for sharing, I feel like I could make beautiful sushis now!

      Reply
    2. Kristina @ Love & Zest

      June 26, 2017 at 4:32 pm

      I need to make this asap! I love you broke it down!

      Reply
      • Laura

        June 27, 2017 at 4:16 am

        Thank you Kristina, hope you will enjoy. The homemade is so much better

        Reply
    3. Kelly @ trial and eater

      June 26, 2017 at 6:32 pm

      I've tried this without the rolling sheet before and it's a mess! Great tutorial!

      Reply
      • Laura

        June 27, 2017 at 4:20 am

        thank you, the sheet really helps

        Reply
    4. Michelle Frank | Flipped-Out Food

      June 26, 2017 at 5:26 pm

      I have always wondered what distinguished "maki" from "uramaki", but was too lazy to find out, haha! I've always found the idea of making sushi somewhat daunting, but your photo breakdown and helpful video simplify it so much that I'm pretty sure that I'll give this a whirl in the near future!

      Reply
      • Laura

        June 27, 2017 at 4:18 am

        Thank you Michelle, I am glad it is helpful

        Reply
    5. Vicky @ Avocado Pesto

      June 26, 2017 at 7:02 pm

      Love love love Japanese food and anything related to it. Sushi rolls I am always down for! YUM!

      Reply
      • Laura

        June 27, 2017 at 4:20 am

        Yes Vicky, me too

        Reply
    6. Kathryn @ FoodieGirlChicago

      August 26, 2017 at 3:00 pm

      5 stars
      I love making sushi at home!

      Reply
    7. Elaine @ Dishes Delish

      August 26, 2017 at 3:44 pm

      5 stars
      Laura, I haven't tried to make sushi yet. But this post has given me the courage to do it! Your recipe looks fabulous!! I can't wait to try it!

      Reply
    8. jayino

      May 26, 2019 at 6:55 am

      5 stars
      Thanks for your good website and information !

      Reply
      • Laura

        May 26, 2019 at 7:44 am

        You are very welcome

        Reply

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