Main Page
National cuisine
Uramaki rolls (with rice outside)

Uramaki Rolls (Rice on the Outside)

The recipe that'll turn you into a sushi-making pro.

Valeria

Recipe author

Composition / ingredients

Servings:

Rice (sushi rice)

Nori (3 sheets)

Salmon (lightly salted - 3 small strips)

Cucumber (medium)

Sesame seeds (a small pack)

Vinegar (for the rice)

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

Cooking method

Step 1:

Step 1:
Step 2:

Step 2:
Step 3:

Step 3:
Step 4:

Step 4:
Step 5:

Step 5:
Step 6:

Step 6:
Step 7:

Step 7:
Step 8:

Step 8:
Step 9:

Step 9:
Step 10:

Step 10:
Step 11:

Step 11:

Let's get the ingredients ready. Rinse the rice thoroughly, spread it on a plate, and let it dry. Put it in a saucepan and add water (1 cup rice to 2 cups water) — that ratio was enough for 3 rolls for me. Bring the rice to a boil, then simmer over low heat for another 15 minutes. Turn off the stove and let the rice sit, covered, for another 15 minutes; at the end you can tuck a clean kitchen towel under the lid to soak up the extra moisture. Meanwhile, make the seasoning for the rice: 2 tablespoons vinegar, 2 tablespoons sugar, and 1/3 teaspoon salt. Stir thoroughly until the sugar and salt dissolve. Japanese food is one of my favorites — I've made all kinds of dishes from recipes, but rolls have always been my treat of choice, and I have a special, tender love for uramaki, or inside-out rolls. Now I'll share this wonderful dish with you. First, rinse the rice thoroughly in cold water for about 10 minutes, then tip it into a sieve so the excess water drains off and it dries a little; leave it for an hour. Put the rice in a deep saucepan and add water to about two finger-widths above the rice. Set it over high heat, uncovered, bring to a boil, then turn the heat to low and cook until the grains are done and all the water has been absorbed. Take the pan off the heat and tuck a clean kitchen towel between the pan and its lid for 10–15 minutes. The rice is ready! Transfer it to a wide bowl, add the vinegar dressing, and mix thoroughly. Let the rice cool. Place a sheet of nori smooth-side down on a bamboo mat. Spread a thin layer of rice over the nori, then flip the sheet so the rice faces down. Lay the salmon and cucumber evenly across the nori. Using the mat, carefully roll it up into a log, then roll the log in as much sesame as you like. Cut it into 6 equal pieces and arrange them on a plate. Your dish is ready!