Inside-Out Sushi Rolls (Uramaki-zushi)
Assembling | Raw
These rolls look impressive, but are easy to make. You can use any fillings you like and coat the outside with tobiko, crunchy little flying fish roe available from fishmongers, black or white sesame seeds, poppy seeds or even strips of fish.
Makes 6 rolls (48 pieces)
3 sheets toasted nori (see notes)
3 cups prepared sushi rice
Wasabi paste, to taste
150g sashimi-grade salmon, cut into 6 thin strips (see notes)
½ avocado, sliced
60g pickled gourd (kampyo), cut into thin strips
60g pickled daikon (takuan), cut into thin strips
½ Lebanese cucumber, halved lengthways, seeded, thinly sliced
2½ tablespoons black sesame seeds
5 tablespoons tobiko (see above)
Pickled ginger, for serving
Japanese soy sauce, for serving
Fold a sheet of nori in half parallel with the lines on it, unfold and cut in half along the fold mark. Repeat with remaining sheets. Place a half sheet horizontally on a bamboo mat about 2cm from the edge closest to you, shiny side down.
Fill a finger bowl with cold water. Dip your fingers into the water, shaking off the excess; this stops the rice sticking to your fingers. Pick up about ½ cup rice, place on nori and gently ‘rake’ the rice evenly over the nori, leaving a 2cm strip with no rice on the side furthest from you. Cover with a sheet of plastic wrap, pick up bamboo mat and turn over. Remove bamboo mat, pick up plastic wrap and place back on bamboo mat with nori on the top and plastic on the bottom, about 2cm from the edge closest to you.
Spread a little wasabi across the centre of the nori and top with salmon, avocado, gourd, daikon and cucumber, making sure fillings extend to both ends of the nori. Using the index finger and thumb of both hands, pick up the edge of the bamboo mat nearest you, placing remaining fingers over the filling to keep it in place. Roll the mat forward, pressing gently but firmly, wrapping rice around filling; the strip of nori without rice should still be visible. Press gently and continue rolling forward to complete the roll, with the seam of the seaweed on the bottom. Remove the mat and the plastic and place the roll on a board with the seam facing down.
Repeat with remaining ingredients to make 5 more rolls.
Roll 3 of the rolls in sesame seeds and the other 3 in tobiko, pressing gently to coat well. Wipe a sharp knife with a damp cloth and cut each roll in half, then each half into quarters to make 8 pieces, wiping the knife on the damp cloth between each cut.
Serve with pickled ginger and soy sauce on the side.
Nori is dried seaweed, it’s usually sold toasted (yaki-nori) in packs of 10 sheets in Asian grocery stores and some supermarkets; pickled gourd and daikon are also available from Asian grocers. Sashimi-grade fish is normally sold trimmed, if it is not, trim off any skin and dark muscle and check for bones before cutting it.
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