Servings: 2 rolls
Uramaki 裏巻き
Uramaki are a type of sushi roll recognisable by their inside-out appearance. They're fresh and delicious and are easy to make at home!
Equipment
- a bamboo sushi rolling mat
- cling wrap
Ingredients
- 4 prawns
- ½ cucumber *1
- ½ avocado
- 2 nori seaweed sheets *2
- 2 cups Sushi Rice *3
- 1 tbsp roasted sesame seeds
Instructions
Preparing fillings
- Cut the cucumber like long matchsticks.
- Slice the avocado to a similar size to the cucumber.
- Peel and devein prawns and push on to bamboo skewers.
- Cook the prawns in boiling water till the colour of prawn changes from transparent to whitish colour (about a minute).
- Turn the heat off and remove the prawn skewers from the cooking pot.
- Cool the prawns then remove the skewers.
- Cut ⅓ off the nori seaweed sheet and use the ⅔ of the sheet. *2
Rolling Uramaki
- Place a sheet of cling wrap over a bamboo rolling mat.
- Place the ⅔ of nori seaweed sheet on the cling wrap. *2
- Place a cup of sushi rice on the nori sheet and spread it evenly and thinly with wet hands.
- Fold over the other half of the cling wrap and holding the ends of the cling wrap together to flip it over.
- Spread mayonnaise on the the centre of the nori seaweed.
- Layout cooked prawns, cucumbers, and avocado over the mayonnaise.
- With both hands, pinch the edge of the bamboo mat and rest of the fingers holding down the fillings as you roll the mat.
- When it is completely rolled, give it a gentle squeeze with your both hands.
- Slice the uramaki roll with a sharp knife and serve on a plate with condiments of your choice and a small bowl of soy sauce.
Notes
*1 I used continental cucumber.
*2 left over nori seaweeds can be used for wrapping onigiri later.
*3 Sushi rice - see recipe here.
Nutrition
Calories: 480kcal, Carbohydrates: 89g, Protein: 9g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Cholesterol: 18mg, Sodium: 86mg, Potassium: 449mg, Fiber: 7g, Sugar: 2g, Vitamin A: 283IU, Vitamin C: 8mg, Calcium: 117mg, Iron: 3mg