Uramaki Sushi Recipe (Inside-Out Sushi Roll)

5 from 2 votes
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Learn the techniques to craft these tasty Uramaki Sushi with this simple recipe! You will enjoy the delightful flavors of homemade inside-out rolls!

Uramaki sushi served on a plate.

This mouthwatering uramaki sushi roll is generously filled with avocado, carrot, and greens, offering a delightful and healthy combination.

Whether you’re a sushi enthusiast or simply looking for a fresh and flavorful bite, these rolls are the perfect choice for a fulfilling sushi experience at home!

    This recipe is for you if:
  • You love Japanese sushi.
  • You are looking for an uramaki recipe.
  • You are looking for an easy sushi recipe.

If you want to check the recipe immediately, please visit the link below. Let’s get started!

About This Recipe

  • Delicious inside-out sushi rolls
  • Easy to make with straightforward instructions
  • Refreshing and light homemade sushi
  • Vegan adaptable

What is Uramaki Sushi?

Uramaki sushi illustration.

Uramaki sushi, also known as inside-out roll or uramaki roll, is a style of sushi where the rice is on the outside and the nori (seaweed) wraps the fillings on the inside.

Traditional Japanese sushi rolls have seaweed on the outside of the rice, but sushi chefs in Los Angeles introduced the inside-out technique in the 1960s. People in the United States were not accustomed to the appearance of black nori, and hiding the nori on the inside became more visually appealing and accessible to those unfamiliar with traditional sushi.

The most famous example of uramaki sushi is the California roll, which typically contains ingredients like crab meat, avocado, and cucumber. Other popular uramaki roll variations include the Dragon roll and the Rainbow roll.

A Brief Introduction to Sushi Roll (Maki Sushi)

Futomaki and hosomaki illustrations.

The sushi roll, known as Maki sushi or Nori maki in Japanese, is created by wrapping a nori sheet (seaweed) around a layer of vinegared rice seasoned with a mixture of rice vinegar, sugar, and salt, along with the chosen main ingredient in the center.

Maki sushi comes in two different sizes:

I hope this simple knowledge will make ordering sushi at restaurants a more enjoyable and effortless experience for you!

📋 Ingredients

Here are the ingredients (the amounts are in the recipe card below).

Ingredients list for uramaki sushi.
  • Avocado, carrot, greens, and Japanese mayonnaise are for fillings. Other popular alternatives include tuna, salmon, shrimp, crab sticks, cucumber, sprouts, and spicy sauces. You can use tofu cream cheese with miso if you prefer a vegan alternative to mayonnaise.
  • Toasted white sesame seeds: These are spread over the rice to provide a delightful nutty flavor.
  • Rice Vinegar, sugar, and salt: We blend them well and mix them into the rice to make vinegared rice. Other types of vinegar might be a little too strong for the rice, so I highly recommend using rice vinegar. You can also use store-bought seasoned rice vinegar.

Japanese Short-grain Rice

Japanese rice on a plate.

The best rice for sushi rolls is short-grain rice, which is more starchy than long-grain rice and helps maintain the desired shape of the sushi roll and onigiri rice balls.

Koshihikari rice is the most famous and popular brand of Japanese rice. Or you can use the one labeled “sushi rice” on the packaging. Both white and brown rice can be used for sushi, depending on your preference.

I won’t go into how to cook rice in this recipe, so please refer to the “How to Cook Japanese Rice on the Stove” recipe.

How To Cook Perfect Japanese Rice on The Stove
5 from 13 votes
No rice cooker? No problem! Learn how to cook Japanese rice on the stove for fluffy and delicious results, and savor a wholesome Japanese meal at home – read on!
Make This Recipe
Japanese short grain rice in a pot

Nori Sheet

Nori sheet.

Nori seaweed sheets are dried seaweed that are crisp and come in sheet form, as shown in the picture above.

Get this full-size nori sheet (8.3″ x 7.5″ or 21 x 19 cm) at a grocery store.

Where to Buy Japanese Ingredients

If you live in the US, you can find Japanese ingredients in the list below.

  • Japanese market: Mitsuwa MarketplaceMarukai
  • Asian market
  • Whole Foods Market
  • Health food stores
  • Online stores: Instacart, Walmart, Amazon

Makisu (Bamboo Mat)

makisu, bamboo sushi mat.

A Makisu, a bamboo mat or sushi rolling mat, is a traditional tool used in Japanese cuisine 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.

When you closely observe the side profile of Makisu, you’ll notice that one side is flat while the other is round. Place the nori sheet on the flat side to achieve a smooth surface for your sushi roll.

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

🔪Instructions

Here are the detailed instructions for making sushi rolls. The process consists of the following four straightforward steps!

  • Step 1: Preparing the Rice
  • Step 2: Preparing the Ingredients
  • Step 3: Assembling the Roll
  • Step 4: Cutting the Roll

Step 1: Preparing the Rice

Step for preparing sushi rice.

1. Blend rice vinegar, salt, and sugar well to make sushi vinegar.

Step for preparing sushi rice.

2. Transfer the cooked rice to a large bowl, and gradually pour the sushi vinegar mixture over the rice while gently mixing it with a rice paddle.

Step for preparing sushi rice.

3. Mix until the rice is evenly coated with vinegar. Be careful not to mash the rice.

Step for preparing sushi rice.

4. Cover with a wet cloth over the bowl while preparing the ingredients. Allow the rice to cool to room temperature before making sushi rolls.

Step 2: Preparing The Fillings

Peeling the carrot to create thin strips.

1. Peel the carrot and use a vegetable peeler to create thin strips.

Green leafy vegetables in a small bowl.

2. Rinse the leafy vegetables and pat them dry with a clean kitchen towel.

Slices of avocado on a cutting board.

3. Slice the avocado into even 1cm (1/2-inch) wide slices.

Step 3: Assembling the Roll

Step for assembling uramaki sushi.

1. Place a bamboo sushi mat on a flat surface and place the nori sheet, shiny side down and rough side up, on the mat.

Step for assembling uramaki sushi.

2. Wet your hands with little water to prevent the rice from sticking, grab a handful of rice, and evenly spread the rice on the nori sheet. Leave half an inch (1.2 cm) of the nori uncovered at the top.

Step for assembling uramaki sushi.

3. Spread the sesame seeds over the rice and place a sheet of plastic wrap on top.

Step for assembling uramaki sushi.

4. Flip them over so that the rice is on the bottom and the nori is on top.

Step for assembling uramaki sushi.

5. Arrange the leafy vegetables and carrot strips in the center of the rice, and spread mayonnaise on top.

Step for assembling uramaki sushi.

6. Place the avocado slices on top.

Step for assembling uramaki sushi.

7. Align the nori sheet with the bottom edge of the sushi mat. Use your middle finger to hold down the fillings, and lift the sushi mat with your thumb.

Step for assembling uramaki sushi.

8. Start rolling from the front, making one complete turn while applying gentle pressure to shape the roll.

Step for assembling uramaki sushi.

9. Lift the sushi mat and roll the sushi to seal the roll. Apply gentle pressure to shape the roll.

Step for assembling uramaki sushi.

10. The first one is complete! Repeat the rolling process to make more rolls. Allow them to sit for a few minutes before cutting.

Step 4: Cutting the Roll

A damp cloth and knife on a cutting board.

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

Helpful Tips

  • When preparing the sushi rice, avoid mashing the grains while stirring. Use a gentle folding motion to mix the rice and seasonings. If the sushi rice is still hot, you can use a paper fan to cool it to room temperature.
  • When spreading the rice, ensure it is evenly distributed on the nori sheet. Wet your hands with water to prevent sticking, as rice tends to be quite sticky. You can also use a rice paddle as it can make the spreading process easier.
  • Ensure that the smooth side of the sushi mat faces up and the knot is positioned on the upper side.
  • Position the end of the roll facing down and let it sit for a few minutes before cutting. I recommend keeping the rice wrapped in plastic wrap while slicing to prevent the rice from sticking to the knife.

Serve

Uramaki sushi served on a plate.

Serve the uramaki sushi alongside soy sauce for dipping. You can also offer wasabi (Japanese horseradish) and pickled ginger on the side for added flavor. Enjoy!

Maki Sushi Variations

Avocado roll served on a plate.

Here are some classic maki sushi (sushi rolls) recipes you might want to try:

Thanks For Stopping By!

Uramaki sushi served on a plate.

Thank you for taking the time to read my blog♡ . If you’ve tried this recipe (or any other recipe on the blog), please give it a star rating below!

Also, feel free to leave comments if you have any questions. I love hearing from you!

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More Sushi Recipes You Might Like

Uramaki sushi served on a plate.

Uramaki Sushi Recipe (Inside-Out Sushi Roll)

5 from 2 votes
Print Pin Save
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 3 rolls
Author: Juri Austin
Learn the techniques to craft these tasty Uramaki Sushi with this simple recipe! You will enjoy the delightful flavors of homemade inside-out rolls!

Equipment

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

Ingredients

  • 400 g Cooked Japanese Rice, 2 US cups
  • 3 Nori Sheet, Full size nori sheet
  • 1/2 Carrot
  • 1 cup Green leafy vegetables
  • 1 Avocado
  • A couple tsp Toasted Sesame Seeds
  • 3 Tbsp Mayonnaise

Sushi vinegar

  • 1 Tbsp Rice Vinegar
  • 1/2 Tbsp Sugar
  • 1/2 tsp Salt

Instructions

Preparing Sushi Rice

  • Blend rice vinegar, salt, and sugar well to make sushi vinegar.
  • Transfer the cooked rice to a large bowl, and gradually pour the sushi vinegar mixture over the rice while gently mixing it with a rice paddle.
  • Cover with a wet cloth over the bowl while preparing the ingredients. Allow the rice to cool to room temperature before using it for making sushi rolls.

Preparing the Ingredients

  • Carrot: Peel the carrot and use a vegetable peeler to create thin strips.
  • Leafy green vegetables: Rinse the leafy vegetables and pat them dry with a clean kitchen towel.
  • Avocado: Slice the avocado into even 1cm (1/2-inch) wide slices.

Assembling the Roll

  • Place a bamboo sushi mat on a flat surface and place the nori sheet.
  • Wet your hands with little water to prevent the rice from sticking, grab a handful of rice, and evenly spread the rice on the nori sheet. Leave half an inch (1.2 cm) of the nori uncovered at the top.
  • Spread the sesame seeds over the rice and place a sheet of plastic wrap on top.
  • Flip them over so that the rice is on the bottom and the nori is on top.
  • Arrange the leafy vegetables and carrot strips in the center of the rice, and spread mayonnaise on top.
  • Place the avocado slices on top.
  • Align the seaweed with the bottom edge of the sushi mat. Use your middle finger to hold down the 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.
  • Lift the sushi mat and roll the sushi to seal the roll. Apply gentle pressure to shape the roll.

Cutting the Roll

  • Wet the knife with the damp cloth and cut the uramaki sushi into bite-sized pieces.

Video

Notes

  • When preparing the sushi rice, be careful not to mash the grains while stirring. Use a gentle folding motion to mix the rice and seasonings. If the sushi rice is still hot, you can use a paper fan to cool it down to room temperature.
  • When spreading the rice, ensure it is evenly distributed on the nori sheet. Wet your hands with water to prevent sticking, as rice tends to be quite sticky. You can also use a rice paddle as it can make the spreading process easier.
  • Ensure that the smooth side of the sushi mat faces up and the knot is positioned on the upper side.
  • Position the end of the roll facing down and let it sit for a few minutes before cutting. To prevent the rice from sticking to the knife, I recommend keeping the rice wrapped in plastic wrap while slicing.

Nutrition

Serving: 1serving | Calories: 258kcal | Carbohydrates: 27g
Course: Rice
Cuisine: Japanese
Keyword: sushi roll, uramaki sushi
Did You Make this recipe?Please Leave a star rating!

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