Uramaki Sushi Roll with Tuna and Salmon by Sushi Man Santosh

crab meat

🥗Healthier: tofu

💰Cheaper: imitation crab

Tofu provides a plant-based option, while imitation crab is more affordable.

sushi rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Quinoa offers a healthier grain alternative, while short-grain rice is less expensive.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt is lower in calories, while ricotta is a cost-effective substitute.

nori sheets

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Rice paper is gluten-free, and lettuce leaves are a fresh, low-cost alternative.

Rinse sushi rice under cold water until water runs clear.

Cook sushi rice according to package instructions, then let it cool.

Mix rice vinegar, sugar, and salt in a small bowl until dissolved.

Fold the vinegar mixture into the cooled rice gently, being careful not to mash it.

Lay a nori sheet shiny side down on a bamboo sushi mat.

Spread a thin layer of sushi rice evenly over the nori, leaving a small border at the top.

Sprinkle sesame seeds over the rice for added flavor and texture.

Arrange salmon, tuna, and any other fillings in a line across the center of the rice.

Using the mat, carefully roll the nori away from you, pressing gently to form a tight roll.

Continue rolling until the nori meets the exposed edge, sealing it with a little water.

Slice the roll into bite-sized pieces with a sharp knife, wiping the knife between cuts.

Serve with wasabi, soy sauce, and pickled ginger on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens