Uramaki 裏巻き

Preparing fillings

1. Cut the cucumber like long matchsticks.
2. Slice the avocado to a similar size to the cucumber.
3. Peel and devein prawns and push on to bamboo skewers.
4. Cook the prawns in boiling water till the colour of prawn changes from transparent to whitish colour (about a minute).
5. Turn the heat off and remove the prawn skewers from the cooking pot.
6. Cool the prawns then remove the skewers.
7. Cut ⅓ off the nori seaweed sheet and use the ⅔ of the sheet. *2

Rolling Uramaki

1. Place a sheet of cling wrap over a bamboo rolling mat.
2. Place the ⅔ of nori seaweed sheet on the cling wrap. *2
3. Place a cup of sushi rice on the nori sheet and spread it evenly and thinly with wet hands.
4. Fold over the other half of the cling wrap and holding the ends of the cling wrap together to flip it over.
5. Spread mayonnaise on the the centre of the nori seaweed.
6. Layout cooked prawns, cucumbers, and avocado over the mayonnaise.
7. With both hands, pinch the edge of the bamboo mat and rest of the fingers holding down the fillings as you roll the mat.
8. When it is completely rolled, give it a gentle squeeze with your both hands.
9. Slice the uramaki roll with a sharp knife and serve on a plate with condiments of your choice and a small bowl of soy sauce.