Uramaki

Name: Uramaki
Prep time: 15 min
Total time: 15 min
Yield: 8
Ingredients: Niskiki rice. (for sushi, cooked) ½ cup; Nori seaweed (from 19x21 cm) 1; Mayonnaise to taste; Avocado 0.7 oz; Sesame seeds mixed to taste; Crabmeat (king crab, already cooked) 0.5 oz; Pickled ginger to taste; Wasabi to taste

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288.8

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 288.8
Carbohydrates g 29.6
of which sugars g 0.7
Protein g 29.6
Fats g 15
of which saturated fat g 1.5
Fiber g 18.7
Cholesterol mg 4.4
Sodium mg 58.3

Difficulty: Average
Prep time: 15 min
Makes: 8 pieces
Cost: Average
Note plus the time to prepare the sushi rice

PRESENTATION

Recipe by
Sai Fukayama

Uramaki is, you know, this cool twist from the Japanese and Californian food scenes. It's sometimes called an inside-out sushi roll because—here's the deal—the rice is on the outside, not the usual seaweed layer. The famous California roll, a type of uramaki, really took off back in the 1970s. Why? Thanks to a creative Japanese chef in the USA who wanted to make sushi more inviting for folks not into raw fish. Really smart move.

The classic California roll is filled with cooked crab, creamy avocado, and a bit of mayonnaise, all wrapped up with tender sushi rice. And the nori? It’s tucked inside, sandwiched between the moist rice and the crispy filling—different from nigiri or temaki. So, so good.

With these rolls, you get something soft with a little bite from the veggies inside. It’s not just about taste, but also the fun of picking up each piece and seeing those bright layers. Many people making homemade sushi love mixing up their uramaki recipe—adding sesame seeds or cucumber on the outside for extra crunch. Really, it’s about creativity.

The real trick to making an inside-out sushi roll work is the sushi rice preparation. I mean, it takes patience to get the sticky texture just right so it holds together when rolled. People often serve uramaki with other Japanese specialties, such as sashimi or nigiri, for a full-on sushi night at home. Pretty much covers it all.

You'll spot the California roll in restaurants all over the US. Also, it’s not too hard to pull off in your own kitchen with the right sushi rolling techniques and some fresh sushi ingredients. Whether you’re making these for a party or just because you’re in the mood for something fresh and light, uramaki keeps things interesting—blending the best parts of Japanese cuisine and American taste. It’s a dish that really brings people together, no question, since everyone can pick out their favorite fillings and roll up their own creations. Seriously fun.

INGREDIENTS

288.8

Calories per serving

Ingredients for 8 pieces: Niskiki rice. ½ cup (120 g) - (for sushi, cooked); Nori seaweed 1 - (from 19x21 cm); Mayonnaise to taste; Avocado 0.7 oz (20 g); Sesame seeds to taste - mixed; Crabmeat 0.5 oz (15 g) - (king crab, already cooked)

to accompany: Pickled ginger to taste; Wasabi to taste

Preparation

How to prepare Uramaki

To prepare the uramaki, first, prepare the sushi rice 1.
Wrap the makisu in plastic wrap and lay it flat on a surface 2; place half a sheet of nori seaweed with the shiny side touching the mat. The seaweed should be positioned towards you, almost at the edge of the makisu, leaving about 0.4 inches (1 cm) of space from the edge 3.

Moisten your hands with acidulated water 4 and take 4 oz (120 g) of rice, now lukewarm 5. Spread it, pressing it with your fingertips 6 and moving it evenly over the entire surface of the nori seaweed. The rice layer should not be too thick. Use the acidulated water to help yourself. With experience, you'll learn how much is needed: if there's too much, the rice will slip from your hands, if too little, it will stick.

Sprinkle with mixed sesame seeds 7. Gently lift the seaweed and flip it so that the rice is in contact with the mat and the seaweed is facing up 8. Take the avocado and trim it 9,

cut it in half lengthwise with a knife 10, separate the two halves and take one. Peel it gently with your hands 11, place it on a cutting board and cut it into wedges 12. You'll need about 0.7 oz (20 g) for each roll.

Spread a strip of mayonnaise in the center of the seaweed, using a kitchen squeeze bottle for a more precise result 13. Place two avocado wedges on the mayonnaise, one right after the other 14, to fill the entire length of the seaweed. Next to it, towards you, add the crab meat (king crab) 15, leaving about 1 inch (2-3 cm) between the ingredients and the edge of the sheet.

With both hands, lift the edge of the mat closest to you and start rolling. Apply light pressure with your fingers, pushing the ingredients inward 16, lift the mat again 17, and finish rolling the roll. Apply usual pressure 18.

then reopen the mat 19 and transfer the uramaki to a cutting board. Moisten the blade of a knife with plain water to avoid damaging the knife's edge 20. Cut the roll in half 21,

then place the 2 pieces side by side and cut into 4 equal parts to obtain 8 pieces 22. Transfer to a serving plate and serve your uramaki, decorated with sprouts, lettuce leaves, and radish slices 23. Your uramaki are ready, serve them with wasabi and pickled ginger 27.

How to prepare the king crab

You can purchase frozen crab meat and steam it, or use pre-cooked crab meat usually found in tins.

Storage

We recommend preparing the uramaki at the moment.

Any form of storage is not recommended.

Sushi rice can be prepared in advance and then warmed to reach the required temperature for use: approximately 96°F (36°C).

Tip

Get creative with the fillings, there are really many options.

You can opt for a simple tuna tartare, tempura shrimp, or a richer variant with salmon, Philadelphia cheese, and avocado.

You can also add mango, raw shrimp, cucumbers, and enrich the uramaki with almond flakes or tobiko.

For the translation of some texts, artificial intelligence tools may have been used.