Image Credit: Hideki Hiwatashi
Uramaki is an American innovation. It is basically a maki sushi roll with the nori (seaweed) on the inside, and the nori is covered with rice. As Japanese maki are designed to be eaten by hand, and sushi rice is too sticky to touch, uramaki has never been very popular in Japan. However, this does not deter the fact that it is still delicious popular elsewhere in the world.
This spectacular recipe for salmon uramaki is perfect for those wanting to try a new twist on classic sushi. Chopped spicy salmon makes a colourful topping, while cooling cucumber adds crunch and freshness to the filling.
Ingredients (12 pieces):
- 100g of salmon
- 2g of salt
- 4g of chilli oil
- 10g of wasabi paste
- 150g of sushi rice
- 180ml of water
- 12ml of rice vinegar
- 2.5g of salt
- 7g of sugar
- 1 cucumber
- 2 sheets of nori seaweed
- 10g of wasabi tobiko
- 1/4 leek
- 2 red chillies
- chopped chives
- Place the rice in a medium pan with a tightly fitting lid and rinse thoroughly with cold water 5 or 6 times. After the final rinse, refill the pan with water and leave the rice to soak for 20 minutes.
- Carefully drain the soaked rice and pour over the measured 180ml water. Bring to boil then cover the pan with a lid and reduce the heat to very low. Leave the rice to steam and simmer gently for 20 minutes.
- When the rice has nearly finished cooking, prepare the sushi vinegar. Combine the vinegar, salt and sugar in a large bowl and place in a microwave for 10 seconds. Once warmed through, stir well to dissolve the sugar.
- Remove the pan from the heat and transfer the cooked rice to the mixing bowl with the sushi vinegar. Mix together to combine, then set aside and leave to cool to room temperature.
- Preheat a deep-fryer to 170˚C. Prepare the garnish by deep-frying the leeks until crispy, then drain on a kitchen paper. Deseed the chillies, scrape away as much skin as possible and cut the skin into very fine julienne.
- To prepare the salmon, remove the skin from the fillet then chop the meat finely until it becomes pliable and sticks together.
- Mix the salmon with all of the seasonings and set aside.
- To prepare the fillings, remove the seeds from the cucumber. Cut the flesh into 5cm long, 8mm wide batons.
- To assemble the uramaki, place a nori sheet on a cling film lined bamboo mat. Spread 100g of the sushi rice over the nori sheet and flip it over so that the rice is touching the cling film and facing landscape.
- Add some cucumber julienne along the front edge of the sushi rice then start rolling. As you roll, make sure you firmly keep the filling inside using your fingers.
- Once you have rolled the sushi, add half of the salmon meat along the top edge of the roll. Bring the mat up around the salmon to create a nice even shape.
- Repeat with the rest of the rice, the second nori sheet and remaining salmon then cut each roll into 6 pieces.
- To serve, add a small spoonful of tobiko to each uramaki then top with a pinch of the crispy leeks and red chilli. Sprinkle over some chives and serve with wasabi paste and pickled ginger. Enjoy!
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