These crunchy tuna uramaki rolls have marinated sashimi grade tuna with cucumber and fried onion, wrapped with nori sheet and sushi rice. Wrapped inside out with the rice on the surface, these rolls are distinctive and tremendous enjoyable to make! Comply with the simple step-by-step to create your individual sushi within the consolation of your property.
What’s uramaki?
It’s possible you’ll not have heard of the time period uramaki typically, however I’m positive you could have seen it at sushi eating places. In Japanese, ‘Ura’ means again facet and ‘Maki’ means rolls, therefore they’re often known as inside out or reversed sushi rolls.Â
Similar to making common sushi rolls, the method begins with spreading a skinny layer of sushi rice on a sheet of nori. However then the set of rice and nori will get flipped so the rice layer comes on the outer facet.Â
After that, any seafood or vegetable filling of your selection is positioned within the center. Utilizing a bamboo mat known as ‘Maki-su’, they’re wrapped tightly into rolls and sliced into particular person items.
Enjoyable reality about uramaki
Do you know that uramaki was developed to cater to Western tradition? It was considered a option to conceal overseas components akin to nori and uncooked seafood, making sushi simpler to be perceived by a wider vary of consumers.Â
And that’s additionally why we don’t see them as typically in Japan regionally.
Which rice ought to I take advantage of?
Be certain that to make use of quick or medium grain rice as they’re the sticker varieties. Japanese sushi rice works completely. Longer grains akin to jasmine or basmati wouldn’t work for this recipe as a result of they’ve decrease starch content material and wouldn’t stick collectively.
Elements for this recipe
- Cooked Japanese rice – see above part for particulars
- Sushi vinegar – That is rice vinegar seasoned with sugar and salt. You need to use both bottled one, or selfmade (see the notes on the backside of recipe card)
- Sashimi grade tuna – see the part ‘Variations’ for substitute choices
- Avocado oil mayonnaise – or common mayonnaise
- Tamari soy sauce
- Toasted sesame oil
- Floor pepper
- Cucumber – different crunchy greens akin to bell peppers or carrots work as effectively
- Fried onion – be sure to select a gluten-free kind
- Nori seaweed
The way to make crunchy tuna uramaki
Make sushi rice. Pour the sushi vinegar on the rice and blend effectively.
Season the tuna. Season with the mayonnaise, tamari soy sauce and sesame oil. Sprinkle pepper if desired. Combine effectively.
Put together the the bamboo mat. Place a bamboo mat on a working floor and canopy with a chunk of cling wrap that’s longer than the mat.
Unfold rice. Place a sheet of half measurement nori on the cling wrap. Unfold ¼ of the sushi rice on the nori, ensuring the rice involves all edges.
Flip. Flip the seaweed and rice, so the seaweed comes on high.
Add fillings. Unfold ¼ of the tuna in the midst of the seaweed, horizontally. Then high with a couple of sticks of cucumber and fried onion.
Roll. Carry up the underside edge (nearer to you) of the bamboo mat all the best way to the highest facet to roll up. Give a squeeze together with your arms to verify all the pieces is packed in tightly. Take the roll out of the bamboo mat and repeat with the remainder of the components.
Serve. Prime with extra fried onion and sesame. Serve with tamari soy sauce, wasabi and ginger pickles if desired.
*See the recipe card beneath for detailed directions.
Ideas
Crush the fried onion if the flakes are massive.
Be certain that the rice has cooled all the way down to room temperature when spreading over the nori seaweed. Scorching rice will launch steam which might make the nori moist and soggy.
Variations
The concepts are limitless in the case of fillings and toppings however listed below are some choices to tweak this recipe. Nevertheless, for the entire components, I like to recommend sticking to the quantity proven within the recipe so they may all match within the rolls properly.
Change tuna to a different protein. To every other sashimi grade fish, or any cooked protein akin to cooked shrimp and smoked salmon.Â
Change the greens. Crunchy greens akin to thinly sliced bell peppers or julienned carrots work effectively to exchange the cucumber.
Costume with extra sauce. Drizzle sauce of your selection akin to Sriracha mayo, or gluten-free teriyaki sauce.
The way to lower sushi rolls
Use a pointy knife. Rice caught on the blade will forestall you from making a clear slice, so wipe the knife with a moist kitchen towel after each slice. Pull the knife in the direction of you and slice in a single movement.
Storage path
Crunchy tuna rolls are the perfect when eaten recent as a result of the rice will get dried out within the fridge. That mentioned, you probably have any leftovers, you possibly can retailer them in an hermetic container for as much as a day. The rice hardens as it’s cooled, so microwave for 10 seconds or so to melt up upon consuming.
Recipe
These crunchy tuna uramaki rolls have marinated sashimi grade tuna with cucumber and fried onion, wrapped with nori sheet and sushi rice. Wrapped inside out with the rice on the surface, these rolls are distinctive and tremendous enjoyable to make! Comply with the simple step-by-step to create your individual sushi within the consolation of your property.
ElementsÂ
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- 3cupscooked Japanese rice
- 6tablespoonssushi vinegarbottled,or selfmade (see notes)
- 5ouncessashimi grade tunachopped
- 1tablespoonavocado oil mayonnaiseor common mayonnaise
- 2teaspoonstamari soy sauce
- 2teaspoonstoasted sesame oil
- floor pepperto style (non-compulsory)
- 2ouncescucumberlower into very skinny sticks
- 4tablespoonsfried onionplus extra for topping
- 2sheetsnori seaweedevery lower in half
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DirectionsÂ
To make sushi rice,pour the sushi vinegar on the rice and blend effectively.
Place the tuna in a bowl and season with the mayonnaise,tamari soy sauce and sesame oil. Sprinkle pepper if desired. Combine effectively.
Place a bamboo mat on a working floor and canopy with a chunk of cling wrap that’s longer than the mat. Fold the overhang of the cling wrap over the sides of the mat.
Place a sheet of half measurement nori with the shiny facet down on the cling wrap. Unfold ¼ of the sushi rice on the nori,ensuring the rice involves all edges.
Flip the seaweed and rice,so the nori comes on high.
Unfold ¼ of the tuna in the midst of the seaweed,horizontally. Then high with a couple of sticks of cucumber and 1 tablespoon of fried onion.
Carry up the underside edge (nearer to you) of the bamboo mat all the best way to the highest facet to roll up. Give a squeeze together with your arms to verify all the pieces is packed in tightly. Take the roll out of the bamboo mat and repeat with the remainder of the components.
Prime with extra fried onion and sesame. Serve with tamari soy sauce,wasabi and ginger pickles if desired.
Notes
Sushi vinegar will be made by combining 4 tablespoon rice vinegar,2 tablespoon sugar,2 teaspoon salt.
Vitamin
Serving:1Energy:298kcalCarbohydrates:30gProtein:11gFats:8gSaturated Fats:2gPolyunsaturated Fats:3gMonounsaturated Fats:2gTrans Fats:0.01gLdl cholesterol:15mgSodium:241mgPotassium:134mgFiber:1gSugar:0.3gVitamin A:854IUVitamin C:1mgCalcium:11mgIron:1mg
The dietary info on this web site is barely an estimate and is offered for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this web site isn’t assured.
