Inside-Out Sushi Roll Recipe (Uramaki)

Prep your equipment

1. Fill a small bowl with room-temperature water to wet your hands as you go.
2. And use a piece of plastic wrap to cover your bamboo sushi mat.

Prep your ingredients

1. Each nori sheet can make two rolled logs. And nori sheets are not perfectly square. So, cut each nori sheet by cutting the longer side in half.
2. Slice all your filling ingredients into strips – roughly 1 cm (½ inch) thick.

Add the rice and fillings

1. Place a half sheet of nori towards the bottom of the bamboo mat with the longest edge facing you. The rough side should be facing up.
2. Place a handful of cooked rice on the rough side of the nori (that is facing up) – roughly ½ US cup or 80 grams of rice.
3. Spread the rice to cover the nori sheet. Wet your hands if the rice sticks to them.
4. Add more rice until you have an even layer of rice. Sprinkle the rice with ½ tablespoon of sesame seeds and gently press down with wet hands to let them stick to the rice.
5. Carefully flip the nori sheet so the rice is on the bottom – touching the plastic-covered bamboo mat.
6. Arrange your sliced fillings in the centre of the rice, creating horizontal strips. Add two to three rows of filling.

Roll the sushi

1. Lift the bottom edge of the sushi mat to gently roll the rice and nori around the filling, connecting the rice.
2. Use the bamboo mat to tighten your roll.

Cut the sushi

1. Typically, uramaki gets cut into 8 equal-sized pieces.
2. Wipe the blade of a sharp knife with a clean wet kitchen towel (or dip it into the bowl of water). Slice a sushi roll in half. Then slice each half-roll into four equal sizes. Wipe the knife clean between slices or if it feels sticky.
3. You should have 8 even bite-sized pieces of sushi.

Serve the sushi

1. Arrange the avocado sushi rolls on a platter. Add dollops of kewpie mayo or drizzle with spicy sriracha mayo.
2. Serve it with a bowl of soy sauce for dipping, and wasabi paste and pickled ginger on the side.