Uramaki
Inside-out sushi rolls, featuring various fillings and toppings.
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 was invented in the United States, likely in Los Angeles, in the 1960s or 1970s as a way to appeal to American palates who were initially hesitant about the nori seaweed wrapper of traditional sushi. Chefs concealed the nori inside the roll, making it more approachable. It represents an adaptation of traditional Japanese sushi to suit Western tastes.
Uramaki exemplifies the globalization of sushi culture and its adaptation to local preferences. It represents an innovative approach to sushi-making, making it more accessible and appealing to a broader audience outside of Japan.
Fusion Cuisine
Uramaki is a prime example of fusion cuisine, blending Japanese techniques with Western ingredients and preferences. It demonstrates how food traditions can evolve and adapt when introduced to new cultures.
Popularity and Accessibility
The inside-out roll format of Uramaki, along with creative fillings and toppings, has significantly contributed to the global popularity of sushi. It made sushi more approachable for those unfamiliar with traditional Japanese cuisine.
Uramaki boasts a balance of savory, sweet, and umami flavors, often incorporating creamy and crunchy textures. Key elements include the vinegared rice, the fillings (seafood, vegetables, sauces), and the toppings which add contrasting tastes and visual appeal.
The primary flavors come from the sushi rice (sushi meshi), seasoned with rice vinegar, sugar, and salt. Fillings vary widely, featuring ingredients like cooked or raw fish (salmon, tuna, crab), avocado, cucumber, cream cheese, spicy mayonnaise, and tempura shrimp. Toppings include sesame seeds (white or black), masago (smelt roe), tobiko (flying fish roe), tempura flakes, or even thinly sliced avocado or fish, which adds textural and flavor complexity.
Rice Preparation
Use high-quality short-grain rice specifically designed for sushi. Cook it properly and season it with the correct proportions of rice vinegar, sugar, and salt. The rice should be sticky enough to hold its shape but not mushy.
Rolling Technique
Use a bamboo sushi rolling mat (makisu) covered in plastic wrap to prevent the rice from sticking. Spread the rice evenly over the nori sheet, flip it over, and then add your fillings. Roll tightly and evenly for a well-shaped roll.
Sharp Knife
Use a very sharp knife to cut the roll into even pieces. Wipe the blade with a damp cloth between each cut to prevent the rice from sticking and ensure clean slices.
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