Dish

Uramaki

Inside-out roll

Uramaki is made by rolling sushi rice and fillings in a sheet of seaweed, and then rolling the seaweed in a layer of rice. The dish is typically filled with a variety of ingredients, such as avocado, cucumber, crab meat, and shrimp. It is often served with soy sauce and wasabi for dipping.

Asian cuisine› East Asian cuisine› Japanese cuisine

Rice Dish

Origins and history

Uramaki has been a popular dish in Japanese cuisine for centuries. The dish originated in the Edo period, when sushi became a popular street food in Tokyo.

Dietary considerations

Gluten-free, dairy-free, nut-free

Variations

There are many variations of uramaki, with some recipes calling for the use of different fillings, such as tuna or salmon. Some recipes also call for the use of different types of seaweed, such as nori or hijiki.

Presentation and garnishing

Uramaki is traditionally served on a platter, with the sushi rolls arranged in a decorative pattern. The dish can also be garnished with fresh herbs, such as shiso or chives.

Tips & Tricks

To get the best texture in the sushi rice, it is important to rinse it thoroughly before cooking. This will help to remove excess starch and prevent the rice from becoming too sticky. Additionally, you can add a splash of rice vinegar or mirin to the rice to help balance out the sweetness of the fillings.