Uramaki – inside-out rolls


Total time: 2hr 10m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 537 Kcal, 16g Protein, 82g Carbohydrates, 15g Fat


Ingredients

  • Rice
  • 350 g round grain rice (e.g. Saitaku sushi rice)
  • 5 dl water
  • 4 tbsp light rice vinegar
  • 3 tbsp sugar
  • 0.25 tsp salt
  • 3 nori sheets (e.g. Saitaku)
  • Omelette
  • 2 eggs
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 avocado, sliced
  • 50 g double cream cheese
  • 80 g smoked sturgeon fillets, torn apart
  • Utensils
  • Sushi mat

View these products

Instructions

  • Rice

    Rinse the rice in a sieve under cold running water until it is clear. Drain well.
  • Add the water and rice to a pan and leave to absorb for approx. 30 mins. Bring to the boil with the lid off, reduce the heat until the water has evaporated, leaving small indentations on the surface of the rice, cover and leave to absorb over a low heat for approx. 10 mins, do not lift the lid.
  • Warm the sugar, rice vinegar and salt in a small pan, stirring until the sugar has dissolved. Transfer the rice to a wide-bottomed bowl, drizzle the warm liquid on top, mix carefully with a fork for approx. 3 mins. while fanning. Cover the rice with a damp cloth and leave to stand for approx. 15 mins.
  • Place each nori sheet on a bamboo mat or piece of cling film with the rough side facing up. Place 1/3 of the rice onto each sheet, leaving a gap of approx. 2 cm at the top. Flip the nori sheet and rice.
  • Omelette

    Mix the egg, soy sauce and sugar. Heat the oil in a small non-stick frying pan. Pour in the egg mixture, cook over a medium heat, cut in half and place on top of each other, leave to cool, cut into strips approx. 1 cm thick.
  • Place 1/3 of the avocado, cream cheese and sturgeon lengthwise down the middle of each nori sheet.
  • To assemble

    Roll up the filled nori sheets, roll them between your hands until everything holds together. Fill the ends of the rolls with rice, press firmly. Slice the rolls into 8 equal pieces using a very sharp, wet knife.
  • Tip:

    Instead of using seaweed nori sheets, use coloured soybean paper.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


Are you looking for another recipe?

Over 600 delicious recipes on coop@home