Description
Uramaki, also known as California Rolls, are an inside-out sushi roll featuring seasoned sushi rice on the outside and a delicious filling of imitation crab, cucumber, and avocado inside. This recipe guides you through preparing sushi rice, assembling the rolls with a bamboo mat, and finishing them with classic garnishes like sesame seeds, wasabi, pickled ginger, and soy sauce for an authentic and flavorful sushi experience at home.
Ingredients
Scale
Sushi Rice
- 450 grams Sushi Rice
- 50 milliliters Rice Vinegar
- 100 milliliters Water
Fillings
- 4 Nori Sheets
- 4 pieces Imitation Crab
- 1 Cucumber
- 1 Avocado
Condiments and Garnishes
- Japanese Kewpie Mayonnaise, to taste
- Sesame Seeds, to taste
- Wasabi Paste, to taste
- Pickled Ginger, to taste
- Soy Sauce, to taste
Instructions
- Prepare Bamboo Mat: Place a bamboo sushi rolling mat inside a plastic storage zipper bag or wrap it with plastic foil to prevent rice from sticking.
- Prepare Nori: Fold each nori sheet in half along the correct axis, then cut the long side in half using scissors to get halves sized about 20×9.5 cm.
- Prepare Fillings: Slice the cucumber into 8 thin strips about 18 cm (7 inches) long. Halve the avocado and slice each half into 6-8 thin pieces. Tear imitation crab sticks lengthwise into halves.
- Mix Vinegar Water: Combine rice vinegar with water. Use this mixture to moisten your hands and to season the sushi rice as needed.
- Cook Sushi Rice: Cook sushi rice according to package instructions. Once cooked, mix hot rice with the vinegar-water mixture gently to season and cool slightly.
- Prepare Rolling Station: Place the nori sheet coarse side up on the bamboo mat. Keep a wet towel nearby for cleaning your hands and knife.
- Wet Hands: Moisten your right fingertips lightly with the vinegar water mixture to prevent rice from sticking.
- Portion Rice: Take about 110 grams of sushi rice and form it gently into a loose oval shape for easy handling.
- Spread Rice on Nori: Starting from the left side of the nori, spread the rice evenly across the entire sheet covering it completely without leaving gaps.
- Decorate Rice: Sprinkle a light layer of sesame seeds over the rice for flavor and texture.
- Flip Nori and Rice: Carefully flip the nori sheet so the rice side is down and the nori side is facing up on the bamboo mat.
- Add Mayonnaise: If using, spread Japanese Kewpie mayonnaise in a thin line down the center of the nori.
- Add Fillings: Evenly place cucumber strips, avocado slices, and imitation crab along the mayonnaise line.
- Begin Rolling: Align the edge of the nori with the edge of the bamboo mat. Lift the mat and start rolling it forward slowly, keeping the fillings in place with your fingers.
- Shape the Roll: When halfway rolled, keep the bamboo mat close to the filling and ensure a visible margin of nori to seal the roll well.
- Rotate and Tighten: Turn the roll 90 degrees and continue shaping it with the mat to make a firm, even sushi roll.
- Straighten Ends: Lightly tap both ends of the roll to straighten and compact it for easier cutting.
- Transfer and Cut: Place the roll on a cutting board with the seam-side down. Wipe your knife with a damp towel between cuts to prevent sticking and slice the roll into 6 or 8 equal pieces.
- Serve: Arrange pieces on a plate. Garnish with pickled ginger and wasabi paste on the side, and serve with soy sauce for dipping.
Notes
- Using a bamboo mat wrapped in plastic keeps it clean and prevents rice from sticking.
- Moistening your hands with vinegar water makes handling sticky sushi rice much easier.
- Cutting with a wet knife ensures neat slices and prevents crushing the roll.
- Adjust the amount of wasabi paste according to your spice preference.
- Store leftover sushi rolls refrigerated and consume within 24 hours for best freshness.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Keywords: Uramaki, California Roll, sushi, Japanese cuisine, sushi rice, imitation crab, avocado, cucumber, Japanese mayonnaise, sushi roll recipe
