Uramaki, or inside-out roll, is a popular sushi variety where the rice is on the outside and the nori wraps the filling. This recipe makes classic California rolls with crab, avocado, and cucumber.
40 min prep
20 min cook
4 servings
350 kcal/serving
Ingredients
2 cups sushi rice
2 1/2 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1 teaspoon salt
4 sheets nori (seaweed)
1/2 pound imitation crab sticks, shredded
1 avocado, sliced into strips
1/2 cucumber, julienned
Toasted sesame seeds, for coating
Soy sauce, pickled ginger, and wasabi for serving
Instructions
Rinse sushi rice in cold water until water runs clear. Combine rice and water in a rice cooker or pot; cook according to manufacturer's instructions or bring to boil, cover, simmer 18 minutes, then rest 10 minutes.
While rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. When rice is done, transfer to a large bowl and fold in vinegar mixture. Fan rice to cool to room temperature.
Place a bamboo sushi mat on a work surface and cover with plastic wrap. Lay a sheet of nori, shiny side down, on the mat. Spread about 1/2 cup of rice evenly over nori, leaving a 1-inch border at the top. Sprinkle rice with sesame seeds.
Carefully flip the nori over so the rice side is down on the mat. Arrange crab, avocado, and cucumber in a line across the center of the nori.
Using the mat, lift the edge of the nori and roll away from you, tucking the filling tightly. Continue rolling to form a cylinder. Press gently to seal.
With a sharp knife dipped in water, slice each roll into 8 pieces. Wipe knife clean between cuts. Serve with soy sauce, pickled ginger, and wasabi.
Tips
Keep a bowl of water with a splash of vinegar nearby to wet your hands when handling rice to prevent sticking.
Use a sharp, non-serrated knife for clean cuts; dip in water between slices.
Store leftover rolls in an airtight container in the fridge for up to 24 hours, but best eaten fresh.