How to Make Uramaki
(Sushi Rolls W/Rice On The Outside)
A sushimonsters.com tutorial
www.sushimonsters.com
with James Han of
Wild Fish
Seattle
Gather Your Supplies
Sushi rice,
toppings,
seaweed,
bamboo rolling mat,
plastic wrap,
sharp knives.
Start off by placing plastic wrap over your bamboo rolling mat and laying a sheet of seaweed length-wise (hot dog style) on it.
Place rice on seaweed, and spread it thinner so it fills the sheet of seaweed.
Add sesame seeds if you're fancy. Then flip it over. Add toppings evenly. Make sure each bite has equal amounts of topping. Leave 3/4 of an inch along the top and the bottom. Don't add so many that it won't close! Add sauce if you would like.
Use your hands to roll the sushi just a bit. Finish rolling with the mat. Apply pressure from the middle out to the ends.
Set aside the sushi roll. Slice your toppings thinly.
Lay the toppings side by side on top of the roll, overlapping the pieces a little will help with presentation later on.
Fill in spots where the rice is peeking through with avocado. Place a piece of plastic wrap over your sushi roll. Tighten the roll again with your bamboo mat.
Find a sharp knife and cut the roll all the way through. Experiment with different orders to find what works best for you.
Sushi rolls vary by width but a little under 3/4 of an inch is a good place to start.
Eat your sushi roll!
Sushi Monsters would like to think:
Wild Fish, James Han, Monica Kim, Susan Kang.
For more videos and info about sushi, please visit www.sushimonsters.com!
