Maki Uramaki sushi recipes
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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
Course Main Course
Cuisine Japanese
Keyword how to make sushi, Sushi, Sushi ingredients
Prep Time 1 hour
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings 4 people
Calories 880kcal
Author Laura Tobin

Ingredients

For the rice

  • 3 cup Sushi rice 500
  • 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

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

Notes

Important 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