Uramaki
Inside-out sushi rolls with various fillings.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Uramaki sushi, or inside-out rolls, emerged in the United States, primarily in Los Angeles, during the 1960s and 1970s. It was created to cater to Western palates, which were sometimes hesitant about the appearance of seaweed (nori) on the outside of traditional sushi.
Uramaki represents the adaptation of Japanese sushi to American tastes and preferences. It reflects the increasing globalization of food and the willingness to experiment with traditional cuisines.
Fusion Cuisine
Uramaki is a prime example of fusion cuisine, blending traditional Japanese techniques with American ingredients and flavor preferences.
Accessibility
Uramaki made sushi more accessible to a wider audience, paving the way for the popularity of sushi in Western culture.
Innovation
The creation of Uramaki demonstrates the innovative spirit within the culinary world, adapting dishes to suit local tastes and preferences, enriching the original cuisine in the process.
The flavors of Uramaki are highly versatile, ranging from savory and creamy to sweet and spicy, depending on the filling combinations.
Uramaki typically features cooked or raw seafood (like salmon, tuna, shrimp, or crab), vegetables (avocado, cucumber, carrots), and creamy elements (mayonnaise, cream cheese). Common flavor profiles include the richness of avocado, the freshness of cucumber, the umami of seafood, and the occasional kick of spicy mayonnaise. The rice provides a subtle sweetness, while sesame seeds on the outside add a nutty flavor and textural contrast. The overall experience is a harmonious blend of textures and tastes.
Rice Preparation
Use sushi rice specifically prepared for sushi. This involves cooking the rice, then mixing it with a vinegar-based seasoning. Ensure the rice is cooled to room temperature before using.
Rolling Technique
Use a bamboo rolling mat (makisu) to achieve a tightly rolled Uramaki. Cover the mat with plastic wrap to prevent rice from sticking. Spread the rice evenly over the nori, then flip it over to add the fillings. Use the mat to gently roll the sushi, applying even pressure.
Ingredient Selection
Choose fresh, high-quality ingredients for the best flavor and texture. Consider the balance of flavors and textures when selecting fillings. Don't overfill the roll, as this can make it difficult to roll and cut.
Cutting and Presentation
Use a sharp, wet knife to cut the Uramaki into even pieces. Wipe the knife clean after each cut to prevent the rice from sticking. Arrange the sushi on a plate attractively, and serve with soy sauce, wasabi, and pickled ginger (gari).
Explore additional Uramaki dishes and restaurants
Explore UramakiDiscover top dining spots and culinary experiences in Pescara.
Explore PescaraLearn more about the food culture, restaurant scene, and culinary heritage of Italy.
Explore Italy