Uramaki (inside out) Sushi Recipe | Kikkoman Corporation

Rolled with yakinori on the inside and vinegared rice on the outside

Cooking time

30 minutes

Calories

403kcal

Sodium

0.5g

Nutrition facts are for one serving.

Directions

Break apart the cooked rice with a rice paddle or a wooden spoon, pour on the well-mixed ingredients from (A) in a circular motion and quickly mix in. Spread out the vinegared rice in a tray and allow to cool quickly.
Prepare the ingredients. Cut the avocado into 1 cm (0.4 in.) cubed log-style wedges, and coat evenly with the lemon juice. Stretch out the curled shrimps with your fingers.
Beat the egg, add in the salt and mix well. Place the vegetable oil into a fry pan over medium heat, pour in the beaten egg and lightly stir with chopsticks or a fork to prepare a scrambled egg.
On top of a bamboo mat, place the yakinori seaweed horizontally lengthwise. Pre-dip your hands in vinegared water and spread the vinegared rice over the entire yakinori seaweed sheet, and then sprinkle the white sesame seeds evenly over the rice. Place plastic wrap or wax paper on top so that it covers completely and lightly press down. Next flip the plastic wrap and vinegared rice over. Place these onto the bamboo mat so that the plastic wrap is facing downwards.
Place the ingredients from (2) and (3) onto the edge of the yakinori seaweed closest in alignment with its width. With the ingredients at the center, begin to roll up and away from you. Lastly, lightly press down on the bamboo mat to perfect the cylindrical shape.
Lightly wet a knife with vinegared water and then first cut the roll in half horizontally. Next, slice each half of the roll into 4 or 5 rounds, remove the plastic wrap, arrange on a plate, and enjoy with soy sauce.

Cooking Up a Harmony

Cooking Basics

White rice - how to cook

1.

Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.

2.

Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.

3.

Leave the rice in the colander for about 30 minutes to absorb water.

4.

Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.

Avocado - peeling

Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.

Avocado - prevent browning