Uramaki

Uramaki is a type of sushi that features rice on the outside and nori seaweed on the inside. It is very popular for its presentation and the opportunity to play with different flavors. Here’s how to prepare uramaki with an Italian touch in the choice of ingredients:

Ingredients

• 250 g sushi rice
• 300 ml water
• 40 ml rice vinegar
• 20 g sugar
• 5 g salt
• Nori seaweed (sheets)
• Filling ingredients (e.g., salmon, avocado, cucumber, but for an Italian touch you can also use ingredients like prosciutto crudo and arugula)
• Toasted sesame seeds to taste

Preparation

1. Start by rinsing the rice under cold water until the water runs clear; this removes excess starch.
2. Cook the rice: place it in a pot with the water and bring to a boil. Then reduce the heat, cover, and let it cook for about 10-12 minutes, until all the water has been absorbed. Turn off the heat and let the rice rest covered for another 15 minutes.
3. Meanwhile, gently heat the rice vinegar with the sugar and salt until dissolved.
4. Transfer the rice to a wide, non-metallic bowl and season it with the vinegar, sugar, and salt mixture, stirring gently and allowing it to cool.
5. Prepare your filling ingredients: cut them into thin strips.
6. Cut the nori sheets in half and place half a sheet on the sushi mat lined with plastic wrap, shiny side down.
7. Spread an even, thin layer of rice over the nori sheet, leaving about 1 cm uncovered at the top edge.
8. Sprinkle the rice with toasted sesame seeds.
9. Flip the nori sheet so the rice is now on the bottom and the unraveled part faces you.
10. Arrange a horizontal row of filling near the edge closest to you.
11. Begin rolling using the mat, carefully wrapping the filling in the rice and nori, ensuring everything stays compact.
12. Seal the roll by pressing lightly on the edge without rice.
13. Using a sharp, damp knife, cut the uramaki into pieces about 2-3 cm long.
14. Arrange the uramaki on a plate and serve with soy sauce, wasabi, and pickled ginger to taste.

Trivia

Uramaki is often called “inside-out sushi” for its characteristic shape with rice on the outside, supposedly created to please American customers in the 1960s who were not drawn to the more traditional nori on the outside. The name “ura” actually means “reverse” in Japanese. Incorporating Italian ingredients like prosciutto crudo and arugula can be a way to further customize this dish and blend different culinary traditions.