Maki and Uramaki Sushi Recipes for Beginners

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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.

Why Homemade is better

As we like Sushi with plenty of salmon, I always prefer to make it at home. For the same budget, you can make triple the amount you can buy, which is often mixed with a less nice piece of fish. For example, the California Rolls which 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 type 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 are made only with rice and fish and Sashimi is only the fish.

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 favourite fishmonger and ask specifically if it is suitable for sushi.

Ingredients to make Sushi Rice

Here the list of the ingredients for the rice:

• 1x Sushi Rice,
• 1x Nori Algaes
• 1x Sushi Rice Vinegar Seasoning,
• 1x Soy Sauce,
• 1x Wasabi PasteWasabi Paste
• 1x White Sesame Seeds
• 1x Sushi Ginger

• Buy just once:
• 1x Bamboo Sushi Rolling Mat Kit
• 1x Patterned Wooden Chopsticks

Making the Sushi Rice

1. Wash your sushi rice 2 to 3 times in fresh water
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, 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 1/2 day in the fridge

Preparing the fillings

For the filling I use:

• 10 1/2 oz fresh salmon stored at -20 C for at least 7 days
• 1 avocado
• 1 scallion
• Wasabi paste
• 10 sheets Nori Seaweed
• 1/2 cup sesame seeds as needed

1. Cut the salmon in small slices with a sharp knife
2. Peel and slice the avocado
3. and cut the scallion in strings

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

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 a homemade Sushi with plenty of salmon!

Tips for making the best Maki Uramaki Sushi Recipes

• The names: 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.
• Make sure the salmon (or any other seafood you want to use) has been stored at -20 C for at least 7 days.
• When you cook the rice: 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.
• Best if the rice rests for 1/2 day in the fridge
• When you position the Nori algae 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

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

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 and Uramaki Sushi Rolls Recipe

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

Prep Time 1 hour

Cook Time 20 minutes

⏲️Total Time 4 hours 20 minutes

Servings: 4 people

Print Pin Rate

Author: Laura Tobin

Ingredients

1x2x3x

For the rice

• 3 cup Sushi rice
• 1 cup rice vinegar
• 5 tbsp caster sugar
• 1 tsp salt

Filling

• 10 1/2 oz fresh salmon stored at -20 C for at least 7 days
• 1 avocado
• 1 scallion
• Wasabi paste
• 10 sheets Nori Seaweed
• 1/2 cup sesame seeds as needed

To serve them with

• soy sauce
• Sushi Ginger

US CustomaryMetric

Equipment

• Patterned Wooden Chopsticks
• Bamboo Sushi Rolling Mat Kit
• Cutting board set
• Pasta pan 8-Quart 3-Piece

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Instructions

• Wash your sushi rice 2 to 3 times in fresh water
• 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
• Add the syrup to the rice. Mix and let it cool down completely. 
• Best if rested for 1/2 day in the fridge

PREPARE THE INGREDIENTS

• Cut the salmon in small slices with a sharp knife
• Cut the avocado in slices 
• and the scallion in strings

ASSEMBLE

• Position your sushi mat and take your first sheet of Nori
• 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
• 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 sesames seeds over a tray
• and roll
• repeat – slice
• Uramaki Sushi
• Enjoy a homemade Sushi with plenty of salmon

Video

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Notes

• The names: 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.
• Make sure the salmon (or any other seafood you want to use) has been stored at -20 C for at least 7 days.
• When you cook the rice: 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.
• Best if the rice rests for 1/2 day in the fridge
• When you position the Nori algae 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

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