📝 About This Recipe
Uramaki, or 'inside-out roll,' is a modern Japanese-American masterpiece where the seasoned sushi rice blankets the exterior of the nori, creating a canvas for vibrant garnishes. This recipe features the iconic combination of succulent crab, buttery avocado, and crisp cucumber, offering a perfect balance of textures and a refreshing oceanic sweetness. It is the ultimate crowd-pleaser that brings the sophisticated flair of a high-end sushi bar right into your home kitchen.
🥗 Ingredients
The Perfect Sushi Rice
- 2 cups Short-grain Japanese Sushi Rice (such as Koshihikari or Calrose)
- 2 cups Water (filtered is best)
- 1/4 cup Rice Vinegar (unseasoned)
- 2 tablespoons Granulated Sugar
- 1 teaspoon Sea Salt (fine grain)
The Heart of the Roll
- 4 pieces Nori Seaweed Sheets (cut in half crosswise to make 8 strips)
- 8 ounces Imitation Crab (Surimi) or Real Lump Crab (shredded or cut into long sticks)
- 2 tablespoons Japanese Kewpie Mayonnaise (for binding the crab)
- 1 large Ripe Avocado (pitted and thinly sliced)
- 1/2 piece English Cucumber (seeded and julienned into matchsticks)
Finishing and Garnish
- 3 tablespoons Toasted White and Black Sesame Seeds (for the outer crust)
- 2 tablespoons Pickled Ginger (Gari) (for serving)
- 1 tablespoon Wasabi Paste (for serving)
- 1/4 cup Soy Sauce or Tamari (for dipping)
👨🍳 Instructions
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1
Rinse the sushi rice in a fine-mesh sieve under cold running water, swirling with your fingers until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
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2
Combine the rinsed rice and 2 cups of water in a rice cooker or heavy-bottomed pot. If using a pot, bring to a boil, then reduce to a low simmer, cover tightly, and cook for 15-18 minutes. Let it stand, covered, for 10 minutes after cooking.
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3
While the rice cooks, whisk together the rice vinegar, sugar, and salt in a small bowl until dissolved. You can microwave this for 20 seconds to help the sugar melt.
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4
Transfer the hot rice to a large wooden or glass bowl (avoid metal). Pour the vinegar mixture over the rice and use a rice paddle to 'cut' and fold the liquid in gently. Do not mash the grains. Fan the rice as you mix to cool it quickly and give it a glossy sheen.
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5
Cover the seasoned rice with a damp cloth to keep it moist and let it reach room temperature. Do not refrigerate it, as this hardens the starch.
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6
Prepare your 'Tezu' (hand water) by mixing a small bowl of water with a splash of rice vinegar. This prevents the sticky rice from clinging to your hands.
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7
Wrap your bamboo rolling mat (makisu) tightly in plastic wrap. This is essential for Uramaki to prevent the rice on the outside from sticking to the bamboo slats.
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8
Place a half-sheet of nori on the mat, shiny side down. Dampen your hands with Tezu and spread about 1/2 cup of rice evenly over the entire surface of the nori, going all the way to the edges.
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9
Sprinkle a generous pinch of toasted sesame seeds over the rice. Carefully flip the nori over so the rice is now face-down on the plastic-wrapped mat.
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10
Line your fillings (crab mixed with Kewpie mayo, avocado slices, and cucumber) in a horizontal strip across the center of the nori.
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11
Using the mat, lift the edge closest to you and roll it over the fillings, tucking it tightly. Apply firm, even pressure to create a neat cylinder. Continue rolling until the seam is on the bottom.
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12
Give the roll one final squeeze with the mat to ensure it is compact. Remove the mat and set the roll on a clean cutting board.
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13
Wipe a very sharp knife with a damp cloth. Slice the roll in half, then slice each half into 3 or 4 equal pieces. Clean and re-wet the knife between every cut to ensure clean edges.
💡 Chef's Tips
Always use a damp towel to wipe your knife between every single cut to prevent the rice from tearing. Don't overfill the roll; less is more when it comes to the internal ingredients to ensure the roll closes properly. Ensure your avocado is perfectly ripe—it should give slightly to gentle pressure but not be mushy. When spreading rice, use a light touch; pressing too hard will crush the grains and ruin the fluffy texture. If you can't find imitation crab, poached shrimp or fresh sashimi-grade tuna make excellent substitutes.
🍽️ Serving Suggestions
Serve with a side of chilled Edamame sprinkled with sea salt. Pair with a crisp, dry Sake or a cold Japanese Lager like Sapporo. A small bowl of Miso soup provides a warm, savory contrast to the cool sushi. Drizzle with a little 'Unagi Sauce' (sweet soy glaze) or Spicy Mayo for an extra layer of flavor. Provide high-quality soy sauce and a small mound of wasabi for customized heat levels.