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Sushi Roll Ura Maki

Japanese cuisine “Sushi roll inside out Ura Maki” with Ayako

Serving 4 rolls


550 ml rice (Japanese style)
600 ml water
Sushi vinegar (vinegar 6 tbsp., sugar 4 tbsp., 1⁄2 tsp salt)
4 nori sheets
8 slices smoked salmon
80 g cream cheese
8 lettuce leaves
80 g sesame seeds


Prepare the rice:

  • Rinse rice with water, repeat several times until the water becomes clearer;
  • Put the rinsed rice and measured water into a pot. Turn on high heat. When boiling lower the heat and leave to cook for 20 min. without taking the lid off;
  • While the rice is warm, stir in the sushi vinegar. Do not knead. Keep stirring until it cools down and the wet texture disappears.

Prepare the filling/topping:

  • Wash lettuce and split the leaves:
  • Roast sesame until it will get an ivory color. Roll
  • Spread wrap foil in front of you;
  • Take a sheet of nori, and cut 3-4 cm off from the edge; place the larger nori piece onthe wrap foil;
  • Spread rice evenly on the nori, spread another wrap foil on top of the rice, then flip it upside-down;
  • Put salmon, cream cheese, and lettuce in the middle of nori;
  • Roll the nori, rice and filling together, then press lightly at the end of the roll;
  • Wrap and leave 5-10 min until it gets settled. Sprinkle sesame on top.

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