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How to Make Uramaki Rolls

Uramaki Sushi Roll

Uramaki is a variation of the maki roll. Uramaki rolls are known to most as "inside-out rolls". Uramaki rolls are more difficult to make than standard maki rolls because the rice is on the outside, but a few tricks make it much easier. Uramaki rolls are generally made with nori on the inside of the roll and these rolls often have either sesame seeds or tobikko sprinkled on the outside of the roll. Uramaki rolls, much like regular maki rolls are often a great way to use your leftover trimmings and other pieces of fish and other meats.

If you are unsure where to get sushi ingredients, you can go to Catalina Offshore Products. They have a great selection of quality sushi grade fish and other seafood, as well as sushi making kits and other sushi ingredients. We also have our Store that has a large selection of sushi ingredients and sushi supplies.  You can also check out my sushi ingredients page for alternative ways to find a lot of your ingedients locally.

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Preparation

Uramaki rolls can also be fairly simple to prepare the ingredients for, especially if you are using leftover trimmings and such. The main things you will need to get prepared are:

Just like for regular maki rolls, you should cut the filling ingredients into long sticks if possible. Cutting the ingredients into long sticks allows for an even distribution of the filling ingredients and also makes it easier to roll it. Remember that you don't want to overfill the uramaki rolls while cutting the ingredients. You can always add several smaller pieces, but it's much harder to cut a bigger one if you find it's too big.

Place the nori on the bamboo sushi rolling mat with the shiny side down.

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Assembling the Ingredients

First, dip your hands into some warm water and shake off the excess water. You want your hands to be damp, but not dripping wet. This will help to keep the sushi rice from sticking to your hands and fingers while assembling the sushi. With the nori on the sushi rolling mat, place the rice on top of the nori. Begin to spread the sushi rice over the nori about 1/4" thick, but do not leave any of the nori without rice. The roll will not seal properly without rice covering the entire piece of nori. Spread the sushi rice over the nori using your finger tips. Do not try to use any kind of spatula, spoon or anything else that is similar to spread the sushi rice, otherwise you will end up with a paste. While spreading the rice out over the nori, don't put too much pressure on the rice, you aren't trying to flatten it, just spread it out over the nori. Also, don't try to make all of these nori and rice planks at once, the longer the rice sits on the nori, the more soggy the nori will get and the more paste-like the rice will get. Make them as you go.

Next, if you are using sesame seeds, sprinkle them over the rice. Do not sprinkle tobikko over the rice at this point as you will burst them when you roll it.

Next, flip the nori and rice plank over on the bamboo mat so that the shiny side of the nori is facing up.

Next, place the filing ingredients about 1/3 of the way from you on the nori.. Place the larger items on the bottom and the smaller ones on the top. This helps in rolling it. Be sure to try to evenly distribute the filling ingredients throughout the roll. Don't worry about keeping everything inside of the plank, because it will move around when you roll it. It also makes some very pretty end pieces. Most of your sushi restaurants strategically place some of the filling ingredients outside of the plank for that purpose.




Rolling the Uramaki Roll

Grab the bamboo rolling mat and slowly begin rolling the plank over onto itself. You will more than likely have to support some of your filling ingredients with your finger tips so that they go in the proper place while rolling because they are just laying on a sheet of seaweed instead of rice like on a maki roll.. Keep the roll tight as you bring the roll around to the point where the end you grabbed is now touching the rest of the plank. Reposition your hands on the bamboo rolling mat and give the roll a good sqeeze with your finger tips and thumbs. This keeps your filling ingredients firmly in place so that the roll doesn't fall apart when you go to eat it. Continue rolling the rest of the roll. Once the rolling is complete, using your finger tips and thumbs, give the roll a few good sqeezes, making sure to squeeze on the edge of the nori and rice to give the roll a good seal. You should also try to even out the roll to make it more uniform by giving gentle squeezes up and down the roll.

Lastly, if you are using tobikko, gently rub some over the roll while on the bamboo mat. Don't worry about what falls off. Just roll and drag the uramki roll over it to pick up what fell off.

Cutting the Uramaki Roll

Remove the uramaki roll from the bamboo rolling mat and place the uramaki roll on a cutting board. Using a wet, sharp knife (a sushi kinfe works best), cut the uramaki roll in half. Place the two pieces side by side and cut both of them in half again. Place all four pieces side by side and cut them in half again. This should give you eight evenly sliced pieces. Enjoy!