Recipe Image

Servings:

Uramaki (California Rolls)

A perfect dish for dinner to entertain your guests. You'll be a pro in no time with this recipe, and after making this dish, sushi becomes no longer a dish that you have to get only at a restaurant.

Total Time

1hr

4.6

5 Ratings

Author: Master Of Japanese Cooking Academy

Servings:

Ingredients

•

2 1/2 cups

Sushi Rice

•

Nori Sheets

or use 8 half nori sheets

•

4 pieces

Imitation Crab

or use 8 short sticks

•

Cucumber

•

Avocado

•

10 tsp

Rice Vinegar

•

1/3 cup

Water

•

to taste

Japanese Kewpie Mayonnaise

•

to taste

Sesame Seeds

or Tobiko Fish Eggs

Optional For Serving

•

to taste

Wasabi Paste

or Wasabi Powder (mix with water before using)

•

to taste

Pickled Ginger

•

to taste

Soy Sauce

Cooking Instructions

Put a bamboo mat in a storage zipper bag, or wrap it with plastic foil.

Fold the Nori Sheets (4) into half. Make sure that you cut in the right direction because nori is not usually square (20×19 cm, 8x7.5-inches). Cut the long side of nori in half with scissors.

Cut Cucumber (1) into 8 thin strips about 18 cm (7-inches) long. Halve the Avocado (1) and cut each half into 6-8 slices. Tear the thickness of the Imitation Crab (4 pieces) into half.

Prepare Rice Vinegar (10 tsp) mixed with Water (1/3 cup) , Wasabi Paste (to taste) , Sushi Rice (2 1/2 cups) , Avocado, Cucumber, Imitation Crab, Japanese Kewpie Mayonnaise (to taste) , and Sesame Seeds (to taste) .

Place the nori on the bamboo mat. Make sure the coarse side of the nori faces up. And prepare the wet towel next to you.

Soak your right fingertips a little bit in vinegar water and let the water spread over your palm.

Then, take up the 110 g sushi rice.

Roll the sushi rice into an oval shape. This way it is easy to handle the rice.

Start spreading the rice from the left side of the nori. Cover the nori completely.

10.

Using both hands, spread the rice evenly over the nori. Cover the entire nori with rice without leaving any space.

11.

Sprinkle sesame seeds or tobiko fish roe on the rice as decoration.

12.

Flip the nori over so that the nori is on top, and the rice is on the bottom.

13.

If you are using mayonnaise put it on the centerline first.

14.

Place the filling evenly on top of the mayonnaise.

15.

Align the nori with the line in front of the bamboo mat, lift the mat up and start rolling it up.

16.

While rolling, hold the ingredients in with your fingers. If you don’t do it, the filling will push away, and the roll will not close well in the end.

17.

Once you’ve rolled halfway, keep the end of the bamboo mat close to the filling and make sure that the upper space of nori is still visible. This space is important to close the roll properly.

18.

Then turn 90 degrees again and shape the roll again.

19.

Lightly tap both ends of the roll with hands to make the ends straight.

20.

Transfer the roll to the cutting board. Make sure to place the end of the roll facing down on the cutting board. If the end of the roll is facing up, it will open up while cutting.

21.

Wipe it with a damp towel and cut the roll in half.

22.

Clean the knife with a wet cloth again and quickly cut it into 6 or 8 equal pieces.

23.

Transfer the pieces onto a plate. Put Pickled Ginger (to taste) and wasabi on the right-hand side of the plate and serve with Soy Sauce (to taste) .

Author's Notes

With 900 g of seasoned sushi rice, you can make 8 rolls.

For how to make sushi-seasoned rice, check our “Perfect Sushi Rice (Like A Pro)” recipe!

Instead of the fillings above, tuna, salmon, fried seafood or fried vegetables, cream cheese, etc. are also good matches.

Instead of sesame seeds, the outside is often covered with tobiko (flying fish roe), or thinly sliced avocado, salmon, or other types of fish.

You can use Western Mayonnaise instead of Japanese Mayonnaise.

Nutrition Per Serving

CALORIES

516

FAT

7.5 g

PROTEIN

11.9 g

CARBS

101.5 g