📋Maki and Uramaki Sushi Rolls 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.

Course Main Course

Cuisine Japanese

Keyword how to make sushi, Sushi, Sushi ingredients

Prep Time 1

Cook Time 20

Total Time 4 20

Servings people

Calories 880kcal

Author Laura Tobin

Equipment

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

US Customary - Metric

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

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