Maki and Uramaki Sushi Recipes for Beginners

Maki and Uramaki Sushi Recipes, what is the difference and how to make them. Find a step by step video tutorial and recipe to print.

Maki Uramaki sushi recipeJump to Recipe

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

It is very easy to make and I will walk you through all you need to know.

First of all, let's clarify the names:

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

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

Make sure the salmon has been stored at -20 C for at least 7 days.

To be safe, buy it at your favourite fishmonger.

In France I buy it at Carrefour AntibesSave

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You never made Sushi before?

Here is a step by step video tutorial and below the recipe to print

For instructions on recipes template see post: Food Madness: Digital & Apps

For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions

5 from 2 votes
Maki Uramaki sushi recipes
Maki and Uramaki Sushi Rolls Recipe
Prep Time
1 hr
Cook Time
20 mins
Total Time
4 hrs 20 mins
 
As our favourite Sushi is with plenty of salmon, I always prefer to make it at home.
Course: Main Course
Cuisine: Japanese
Keyword: how to make sushi, Sushi, Sushi ingredients
Servings: 4 people
Calories: 512 kcal
Ingredients
For the rice
  • 500 gr Sushi Rice
  • 1 cup Sushi Rice Vinegar Seasoning
  • 5 tbsp sugar
  • 1 tsp salt
Filling
  • 300 gr fresh salmon stored at -20 C for at least 7 days
  • 1 avocado
  • 1 scallion
  • Wasabi paste
  • 10 sheets Nori Seaweed
  • 45 gr sesame seeds as needed
To serve them with
  • Soy Sauce
  • Sushi Ginger
Instructions
  1. Wash your sushi rice 2 to 3 times in fresh water

    Wash the rice
  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.
    Rice covered with water
  3. 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.
    steam boil the rice
  4. In a small pan heat up the rice vinagre to dissolve the sugar and the salt
  5. Add the syrup to the rice. Mix and let it cool down completely. 
    Add the seasoning to the rice
  6. Best if rested for 1/2 day in the fridge

    spread the rice
PREPARE THE INGREDIENTS
  1. Cut the salmon in small slices with a sharp knife
  2. Cut the avocado in slices 
    cut the avocado
  3. and the scallion in strings
    trim the spring onion
ASSEMBLE
  1. Position your sushi mat and take your first sheet of Nori
    Algae on the mat
  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
    Layer of rice
  4. To make a thin layer of rice, lay a cling film over the rice and
    Cover the rice with film
  5. roll it flat with a rolling pin
    Flat with a roller
FILL IT
  1. With your finger, spread some wasabi along the edge of the rice
    Spread wasabi
  2. Lay over the wasabi line the salmon, the avocado and the scallion strings
    Add the salmon
ROLL IT
  1. Starting from the side with the filling
    roll the sushi
  2. keeping it tight with the mat
  3. Lift the mat
  4. Slice with a VERY sharp knife
    Sushi roll
  5. Maki Sushi Rolls
    Cut the sushi roll
MAKING: Uramaki Sushi
  1. Next Nori sheet
    Flat with a roller
  2. This time turn it up-side down
  3. Lay your filling over the Nori
  4. and roll
  5. remove the cling film
  6. Spread the sesames seeds over a tray
    Sesame seeds tray
  7. and roll
    Roll it over sesame seeds
  8. repeat - slice
  9. Uramaki Sushi
    Cut the uramaki
  10. Enjoy a homemade Sushi with plenty of salmon
    Sushi plate

Recipe Video

Recipe Notes

Calories 512 calories per serving
Fat 12 gr per serving
Carbohydrates 79 gr per serving
Proteins 20 gr per serving
Sugar 39 gr per serving
Sodium 2927 mg per serving

Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely
PIN FOR LATER:
Maki and Uramaki Sushi Recipes, what is the difference and how to make them. Find a step by step video tutorial and recipe to print.

  11 comments for “Maki and Uramaki Sushi Recipes for Beginners

  1. 23rd April 2017 at 6:50 am

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

  2. Kristina @ Love & Zest
    26th June 2017 at 4:32 pm

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

    • Laura
      27th June 2017 at 4:16 am

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

  3. 26th June 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!

    • Laura
      27th June 2017 at 4:18 am

      Thank you Michelle, I am glad it is helpful

  4. 26th June 2017 at 6:32 pm

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

    • Laura
      27th June 2017 at 4:20 am

      thank you, the sheet really helps

  5. Vicky @ Avocado Pesto
    26th June 2017 at 7:02 pm

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

    • Laura
      27th June 2017 at 4:20 am

      Yes Vicky, me too

  6. 26th August 2017 at 3:00 pm

    I love making sushi at home!

  7. 26th August 2017 at 3:44 pm

    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!

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