How To Make A California Roll Uramaki

crab meat

🥗Healthier: surimi

💰Cheaper: canned crab

Surimi is lower in fat and calories, while canned crab is more affordable.

sushi rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is a budget-friendly option.

nori

💰Cheaper: rice paper

Rice paper can be a more accessible option for wrapping.

soy sauce

🥗Healthier: tamari

💰Cheaper: generic soy sauce

Tamari is gluten-free, while generic soy sauce is often cheaper.

Place the rolling mat on a flat surface and cover it with cling film for easy cleaning.

Lay the nori on top of the mat, closest to the edge nearest you.

Moisten your hands in a bowl of water and spread a thin layer of sushi rice on top of the nori, pressing it down firmly without mashing the kernels.

Flip the nori over so that it lies rice side down.

Lay the avocado strips horizontally across the center of the nori.

Squeeze a line of mayonnaise next to the avocado; if not in a squeezing container, use a knife to spread a thin line instead.

Arrange the crab on top of the mayonnaise, ensuring the fillings lie evenly for a better roll.

Carefully lift up the side of the mat nearest you and fold it over to make a cylindrical shape, tucking in the edge of the nori with your fingers to complete the roll.

Continue pressing the roll gently to compress and shape the uramaki, ensuring it is of a good and even size without pressing too hard.

Place the uramaki in a container of roe, turning it until it is covered; if you don't have a large amount of roe, use your hands to press it into the roll.

Cut the roll in two, laying the two sides parallel to each other and slicing them into six pieces; dip the end of your knife in the water bowl to slice cleanly.

Turn each slice on its side to display the colors and patterns of the fillings on a serving plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens