How To Make Uramaki Sushi (INSIDE-OUT ROLL) with The Sushi Man

crab meat

🥗Healthier: surimi

💰Cheaper: cooked shrimp

Surimi is lower in calories and often more affordable than crab meat.

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a healthier grain option, while white rice is a budget-friendly alternative.

nori

💰Cheaper: rice paper

Rice paper can be easier to find and is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

Use a makisu wrapped in plastic and ensure the green side is facing up.

Lay one sheet of nori down with the rough side facing up.

Wet your hands and spread sushi rice evenly across the nori, reaching the corners and edges.

Grind sesame seeds over the rice using an automatic grinder.

Flip the nori over and add in the fillings (cucumber, avocado, crab meat).

Bring the bottom part of the makisu up to the top of the ingredients, using the makisu as a guide.

Wrap the nori around the fillings, keeping the top part of the nori visible.

Pull the top part of the makisu away from you while holding the roll to tighten it.

Continue rolling away from you while applying gentle but firm pressure from all sides.

Clean the ends of the roll by aligning the edge of the makisu to the end of the roll and pushing in on the rice.

For the second method, use a makisu not wrapped in plastic and cut a sheet of plastic about 8 to 10 inches long to place on top of the nori before flipping it over.

Add fillings and hold the plastic while wrapping the ingredients with the nori.

Tighten the roll while holding the plastic and apply even pressure from all sides.

For the third method, place the nori directly on a dry cutting board and flip it over to add fillings.

Wrap the rice and nori around the fillings using your fingers, working quickly to prevent the rice from falling apart.

Once wrapped, use plastic wrap to shape the roll and apply even pressure from all sides.

Clean the ends of the roll as in previous methods.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens