Sushi Workshop: How to Make Uramaki

Uramaki, or “inside-out rolls,” are medium-sized sushi pieces that are rolled with the nori on the inside and the rice on the outside.  They are usually made with two or more fillings and are coated with roe or sesame seeds.

What You Will Need

rolling matt

Bamboo Sushi-Rolling Mat

sushi Sharp Knife

Sharp Knife

nori seaweed

Nori Seaweed

white-sesame-seeds

Black and white sesame seeds or Tobiko
(flying fish roe)

Fillings will depend on the type of sushi roll you are making.  Choose from our recommended fillings or have some fun and create your own!

Step-by-Step Instructions

Prepare hand vinegar and set aside. Prepare your choice of filling ingredients based on the type of roll you are making. Always cut your filling ingredients into long sticks if possible. This will allow for an even distribution and makes it easier to roll. When using raw fish and/or seafood, always ensure that you are using high quality, fresh ingredients.

  1. Cut a nori sheet in half.

  1. Dip your hands in the hand vinegar and take a handful of sushi rice, mould it in your hands and place it in the middle of the nori.

  1. Use your fingers to gently spread the rice across the nori sheet. Make sure you cover the entire surface of the nori sheet with rice.

  1. If you are using sesame seeds, sprinkle ½ teaspoon sesame seeds on top of the rice surface. (If you are using tobiko, you can spread it over the rice using a spoon.)

  1. Cut a piece of plastic wrap slightly larger than the nori sheet. Place the plastic wrap over the rice making sure that the edge of the wrap is perfectly aligned with the nori at the front end (closest to you).

  1. Flip the nori and rice sheet over on the rolling mat so that the shiny side of the nori is now facing up.

  1. Arrange your fillings across the shiny side of the nori, about 1/3 of the way from you. Place larger ingredients at bottom and smaller ingredients on the top.

  1. Grab the front end of the bamboo mat and slowly begin rolling away from you. Use your fingers to keep the ingredients in place as you roll, as they may shift since they are on the surface of the nori sheet and not on rice.

  1. Tightly roll until the front end meets the bottom of the mat and squeeze the roll to keep the ingredients in place.

  1. Lift the rolling mat with the plastic.

  1. Keep rolling the nori making sure the plastic wrap stays over the rice and the fillings remain in the centre. Squeeze using the mat to make a shape and seal the roll.

  1. Gently remove the plastic wrap from the roll.

  1. Place the roll on a cutting surface. Cut the roll in half.

  1. Then cut each half into two pieces for uramaki..

 

MariJoin Mari Toyoda, the creator of Wafu®, and learn first hand how to make your own sushi at home.

The seeds of the Wafu® story were planted when Mari Toyoda, a trained Japanese chef, immigrated to Montreal, Canada.

Mari grew up working in her parent’s Tokyo restaurant. In Montreal, she started a sushi business and a sushi workshop on the side. And it was here that Wafu® truly got started.

To serve with her sushi, Mari wanted a sesame dressing like the ones that she had grown up eating. Something smooth… creamy… tasty. Something authentically Japanese.

In her own kitchen, she created what was to become the first Wafu product: a versatile salad dressing with no colours, no artificial flavours, no trans fats… had almost no cholesterol or saturated fats… and was 100% delicious.

Today, Wafu® continues to bring the authentic flavours of Japan from the east to the west, so everyone can enjoy them.

By | 2017-07-17T09:39:52+00:00 March 12th, 2015|Great Food, Sushi Workshop|0 Comments

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