Uramaki rolls (rice outside)

The recipe with which you will become a master of making sushi.
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Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 75 % 21 g
Fats 21 % 6 g
Carbohydrates 4 % 1 g
142 kcal
GI: 0 / 100 / 0

Step-by-step cooking

Cooking time: 1 h 15 min
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So, we prepare the ingredients:
Thoroughly wash the rice, put it in a plate and wait until it dries. We put it in a saucepan and fill it with water (1 cup of rice for 2 cups of water): these proportions were enough for me for 3 rolls.
Bring the rice to a boil, and then cook it on low heat for another 15 minutes.
Turn off the stove and keep the rice for another 15 minutes. At the end, you can put a clean waffle towel under the lid so that it absorbs excess moisture.
At this time, we prepare the dressing for rice: 2 tbsp.2 tablespoons of vinegar.tablespoons of sugar, 1/3 teaspoon of salt. Mix thoroughly until the sugar and salt dissolve.
Japanese cuisine is one of my favorites. What kind of food I didn't cook according to recipes! But, of course, rolls were and remain my favorite delicacy. I felt a special, trembling love for uramaki rolls or rice rolls outside. And now I will share this wonderful dish with you.
First take the rice and rinse it thoroughly with cold water, about 10 minutes. Now you can pour it into a sieve so that the excess water runs off and it dries a little. We leave it for an hour. Now we put the rice in a deep saucepan and pour water 2 fingers above the rice level. We put it on a large fire, without covering it with a lid, bring the contents of the pan to a boil, then reduce the heat to a minimum and cook until the groats are cooked and all the water is absorbed into it. Then remove the saucepan from the heat, put a clean waffle towel between the saucepan and the lid from it for 10-15 minutes. Rice is ready! We put it in a wide bowl, add vinegar and mix thoroughly. Cool the rice. We put a leaf of nori with the smooth side down on a bamboo mat. Now we put a thin layer of rice on a sheet of nori. Turn the resulting sheet of rice down. Then evenly spread the salmon and cucumber on the nori. Carefully using a mat, we twist our sausage into a roll. We roll it in the desired amount of sesame. We cut the sausage into 6 equal parts. We put it on a plate. Our dish is ready!!!

Calorie content of the products possible in the composition of the dish

  • Fresh cucumbers - 15   kcal/100g
  • Raw wild rice - 353   kcal/100g
  • Brown raw rice - 360   kcal/100g
  • Boiled brown rice - 119   kcal/100g
  • White fortified raw rice - 363   kcal/100g
  • White fortified boiled rice - 109   kcal/100g
  • White rice, steamed, with long grains raw - 369   kcal/100g
  • Steamed white rice, boiled with long grains - 106   kcal/100g
  • Instant dry rice - 374   kcal/100g
  • Instant rice, ready to eat - 109   kcal/100g
  • Fig - 344   kcal/100g
  • Steamed salmon - 197   kcal/100g
  • Boiled salmon - 189   kcal/100g
  • Fresh salmon - 140   kcal/100g
  • Wine vinegar (3%) - 9   kcal/100g
  • Vinegar 9% - 11   kcal/100g
  • Balsamic vinegar - 88   kcal/100g
  • Apple vinegar - 14   kcal/100g
  • Vinegar - 11   kcal/100g
  • Nori - 3   kcal/100g
  • Dried whole sesame seeds - 563   kcal/100g
  • Shelled sesame seed - 582   kcal/100g

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