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Recipe Category: Rice
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Ura-Maki Recipe
Ingredients
For the Sushi: Rice.:
- 300g Sushi rice
- 10 x 10 cm Konbu seaweed
- 35 ml Rice vinegar
- 10 g Sea salt
- 20 g Sugar
For the Sushi:.:
- 2 pcs Nori
- crab meat or fish, sashimi quality salmon, yellow tail fish, perch.
- or vegetables e.g. cucumber, radish, carrot, avocado
- roasted sesame seeds.
- soy sauce.
- gari (pickle ginger).
- wasabi paste.
- cling film.
Method
- Cut the avocado in half, remove the seed, remove the skin
- Slice the halves into thin strips
- Wrap the Maki mat with cling film to avoid the rice sticking
- Spread a tennis ball sized rice ball on a half sized Nori, completely covering one side with rice
- Then flip this upside down, so that the rice covered side is on the bottom
- Place the ingredients in the middle of the upside down Nori and roll it
- Take the front side of Maki mat and roll it over the filling
- Put the bottom edge together with the top edge
- The rice free strip should be still visible
- Finally, roll the Maki mat one more time so that the Maki lies on the fold
- Dip the roll into roasted sesame seeds and cut the roll in half then each half into three equal pieces or bite-size pieces
- Ura-Maki means OppositeRolls ie the rice is on the outside, and the Nori is on the inside
- The classic variation of Ura Maki is the California roll made with crab meat, avocado and cucumber sticks
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