Chicago-style Deep Dish Uramaki

Recipe

Chicago-style Deep Dish Uramaki

The Windy City Roll: A Deep Dish Twist on Uramaki

4.4 out of 5

Indulge in the flavors of Chicago with this unique twist on the traditional Japanese uramaki. This recipe combines the essence of deep-dish pizza with the art of sushi-making, resulting in a mouthwatering fusion of two iconic cuisines.

Jan Dec
Rice Dish› Uramaki
Asian cuisine› East Asian cuisine› Japanese cuisine
Cuisine of the Americas› American cuisine› Midwestern American cuisine› Cuisine of Chicago

Preparation time

30 minutes

Cooking time

N/A

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Pescatarian, Dairy-free (if omitting cheese), Nut-free, Shellfish-free, Egg-free

Allergens

Dairy (if using cheese), Wheat (in soy sauce)

Not suitable for

Vegan, Gluten-free (due to soy sauce)

Ingredients

This adaptation of uramaki differs from the original Japanese version by incorporating the iconic flavors and ingredients of Chicago-style deep-dish pizza. Instead of traditional sushi fillings, this roll features Italian sausage, bell peppers, onions, and mozzarella cheese. The rice is also seasoned with a tangy tomato sauce, adding a distinct Chicago twist to the dish. We alse have the original recipe for Uramaki, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 320 kcal / 1340 KJ
  • Fat (total, saturated): 8g, 3g
  • Carbohydrates (total, sugars): 52g, 2g
  • Protein: 10g
  • Fiber: 2g
  • Salt: 1.5g

Preparation

  1. 1.
    Cook the sushi rice according to package instructions. Once cooked, transfer the rice to a large bowl and let it cool slightly.
  2. 2.
    In a small bowl, mix the tomato sauce and salt together. Add the tomato sauce mixture to the cooked rice and gently fold until well combined.
  3. 3.
    Place a sheet of nori seaweed on a bamboo sushi mat. Wet your hands with water to prevent sticking, and evenly spread a thin layer of rice over the nori, leaving a small border at the top.
  4. 4.
    Sprinkle the shredded mozzarella cheese, crumbled Italian sausage, diced bell peppers, and diced onions over the rice.
  5. 5.
    Using the bamboo mat, carefully roll the nori and rice into a tight cylinder, applying gentle pressure to ensure the filling is secure.
  6. 6.
    Repeat steps 3-5 with the remaining ingredients.
  7. 7.
    Once all the rolls are assembled, use a sharp knife to slice each roll into bite-sized pieces.
  8. 8.
    Serve the Chicago-style Deep Dish Uramaki with soy sauce, wasabi, and pickled ginger on the side.

Treat your ingredients with care...

  • Sushi rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture.
  • Italian sausage — Use pre-cooked Italian sausage or cook it separately before adding it to the roll.
  • Nori seaweed — Make sure the shiny side of the nori is facing down when assembling the roll to prevent it from sticking to the bamboo mat.

Tips & Tricks

  • Experiment with different toppings such as mushrooms, pepperoni, or spinach to customize the roll to your taste.
  • For a vegetarian version, substitute the Italian sausage with grilled vegetables.
  • Wetting your hands with water when handling the rice will prevent it from sticking to your fingers.
  • Use a sharp, wet knife to slice the roll for clean cuts.
  • Serve the Chicago-style Deep Dish Uramaki with a side of marinara sauce for dipping.

Serving advice

Serve the Chicago-style Deep Dish Uramaki as an appetizer or main course. Arrange the sliced rolls on a platter and garnish with fresh basil leaves for an added touch of freshness.

Presentation advice

To enhance the presentation, drizzle a small amount of tomato sauce over the sliced rolls and sprinkle with grated Parmesan cheese. Serve on a wooden sushi board or a decorative plate to showcase the fusion of Japanese and Chicagoan cuisines.

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