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Uramaki Sushi (Inside-Out Sushi Roll Recipe)

ByJuri Austin Published on Updated on
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5 from 2 votes
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Learn how to make tasty Uramaki Sushi with this simple recipe! Enjoy the delicious flavors of homemade inside-out rolls!

Looking for sushi roll recipes? Try my Oshinko Sushi Roll, Avocado Sushi Roll, or Kanpyo Sushi Roll!

Uramaki sushi served on a plate.

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!

Why You Will Love This Recipe 

  • This uramaki sushi recipe is simple to make with easy-to-follow steps.
  • Fresh, light, and delicious homemade sushi roll.
  • A great vegetarian sushi option that everyone will enjoy!

Sushi Roll

The sushi roll, known in Japanese as Maki sushi or Nori maki, is made by wrapping a nori sheet (seaweed) around a layer of vinegared rice and some fillings in the center. There are three types of maki sushi: Hosomaki (“thin roll” with a single filling), Futomaki (“thick roll” with a variety of fillings), and Uramaki (“inside-out roll”).

Hosomaki, futomaki, and uramaki on a cutting board.

What is Uramaki Sushi?

Uramaki sushi, or inside-out roll, is a style where the rice is on the outside and the nori sheet is on the inside. This technique was introduced in Los Angeles in the 1960s to make sushi more visually appealing to Americans, who weren’t used to the appearance of black nori. The California roll is a famous example, often filled with crab, avocado, and cucumber. Other popular variations include the Dragon roll and Rainbow roll.

Recipe Ingredients

You’ll need the following ingredients to make this Uramaki Sushi Roll:

Ingredients list for uramaki sushi.
  • Cooked Rice: Use Japanese short-grain rice, which is sticky, fluffy, and perfect for making sushi rolls. If you are not familiar with the rice, see this recipe: “How to cook Japanese short-grain rice on the stove.”
  • Nori Sheets are crisp dried seaweed in sheet form.
  • Avocado, Carrot, and Green leaves make a great filling combination. For more variety, try adding cucumber, pickled radish, or bell pepper!
  • Rice Vinegar, Sugar, and Salt for vinegared rice. Other types of vinegar might be too strong for the rice, so I highly recommend using rice vinegar. You can also use store-bought seasoned rice vinegar.
  • Toasted Sesame Seeds: These are spread over the rice to provide a delightful nutty flavor.

Makisu (Bamboo Sushi Mat)

A makisu, a bamboo mat or sushi rolling mat, is a traditional tool for rolling sushi. It is made from thin bamboo strips woven together with string. The Makisu provides support and helps shape the sushi roll while keeping the ingredients tightly wrapped.

*If you don’t have a Makisu, you can still make sushi using a sheet of plastic wrap as a substitute.

How To Make Uramaki Sushi: STEP BY STEP 

Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Avocado slices.

Step 1

Slice the avocado and carrot.

Step for preparing sushi rice.

Step 2

Mix rice vinegar, salt, and sugar together, then add it to the cooked rice and mix well.

Step for assembling uramaki sushi.

Step 3

spread rice evenly over nori, sprinkle sesame seeds, and cover with plastic wrap.

Step for assembling uramaki sushi.

Step 4

Flip it so the plastic wrap and rice are on the bottom. Arrange the leafy greens, carrot strips, avocado, and mayonnaise on the nori.

Step for assembling uramaki sushi.

Step 5

Roll from the front, applying gentle pressure to shape the roll.

Step 6

Prepare a damp cloth (or kitchen towel) and a very sharp knife to cut the sushi rolls into equal pieces.

Uramaki sushi served on a plate.

Serve the uramaki sushi with soy sauce for dipping. You can also add wasabi and pickled ginger on the side for extra flavor. Enjoy!

Recipe Tips

  • When spreading the rice, wet your hands with water to prevent the sticky rice from clinging to your fingers, or use a rice paddle to make spreading easier.
  • Nori sheets have a shiny side and a rough side. Always place the shiny side down when assembling the roll.
  • When cutting, have a wet cloth ready. Moistening the knife before slicing makes the rice not stick and makes it easy to cut.

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Uramaki sushi served on a plate.

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Uramaki sushi served on a plate.

Uramaki Sushi (Inside-Out Sushi Roll Recipe)

5 from 2 votes
Print Pin Save
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 3 rolls
Author: Juri Austin
Learn how to make tasty Uramaki Sushi with this simple recipe! Enjoy the delicious flavors of homemade inside-out rolls!

Equipment

  • Makisu (Bamboo sushi mat) (You can also use cling wrap to roll sushi.)

Ingredients

Sushi Rice

Instructions

  • Prepare the Ingredients: Peel the carrot and use a vegetable peeler to create thin strips. Rinse the leafy vegetables and pat them dry with a clean kitchen towel. Slice the avocado into even 1cm (½-inch) wide slices.
  • Make Sushi Rice: Blend rice vinegar, salt, and sugar well in a small bowl. Transfer the cooked rice to a large bowl, and gradually pour the vinegar mixture over the rice while gently mixing it with a rice paddle.
  • Assemble: Place the nori sheet, shiny side down, on a bamboo sushi mat. Spread the sushi rice evenly over the nori, leaving 1 cm (about 1/2 inch) of the nori uncovered at the top. Sprinkle sesame seeds on the rice, cover with plastic wrap, and carefully flip it over so the rice is on the bottom and the nori is on top. In the center, arrange the leafy greens, carrot strips, and avocado. Add a layer of mayonnaise.
  • Roll: Align the seaweed with the bottom edge of the sushi mat. Use your middle finger to hold down the sushi fillings, lift the mat with your thumb, and start rolling from the front until the end of the rice. Apply gentle pressure to shape the roll.
  • Cut the Sushi Roll: Wet the knife with the damp cloth and cut the futomaki sushi roll into bite-sized pieces.

Video

Notes

  • When spreading the rice, wet your hands with water to prevent the sticky rice from clinging to your fingers, or use a rice paddle to make spreading easier.
  • Nori sheets have a shiny side and a rough side. Always place the shiny side down when assembling the roll.
  • When cutting, have a wet cloth ready. Moistening the knife before slicing makes the rice not stick and makes it easy to cut.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 27g
Course: Rice
Cuisine: Japanese
Keyword: sushi roll, uramaki sushi
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