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 (z. B. Saitaku Sushi Reis)
  • 5 dl Water
  • 4 tbsp. light rice vinegar
  • 3 tbsp. sugar
  • 0.25 tsp. salt
  • 3 nori sheets (z. B. Saitaku)
  • Omelette
  • 2 eggs
  • 1 tbsp. soya sauce
  • 1 tsp. sugar
  • 1 avocado, cut into strips
  • 50 g double cream cheese
  • 80 g smoked sturgeon fillets, broken into pieces
  • Utensils
  • Sushimatte

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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 on 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. Pour the rice into a wide-bottomed bowl, drizzle over the warm liquid, 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 on 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 lengthways in the centre of each nori sheet.
  • Rolling

    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 with a very sharp, wet knife.
  • Tipp:

    Statt Noriblätter aus Algen können auch farbige Mamenori aus Soja verwendet werden.

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Products used in this recipe

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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.


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