Uramaki Sibuya
Uramaki with salmon, avocado and cream cheese.
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, meaning 'inside-out roll,' is a sushi innovation developed in the United States, particularly in California, to cater to Western palates who were initially hesitant about seeing nori seaweed on the outside of sushi rolls. The 'Shibuya' variation is a modern interpretation reflecting contemporary tastes.
Uramaki, including variations like Shibuya, represents the globalization of Japanese cuisine and its adaptation to international tastes. It signifies a move away from traditional, purist sushi towards more experimental and fusion-oriented approaches.
Sushi as a Global Phenomenon
Originally a traditional Japanese food, sushi has become a worldwide phenomenon. Uramaki highlights this global adaptation and innovation within the sushi tradition.
Western Influence on Sushi
Uramaki is a prime example of how Western tastes have influenced and shaped the evolution of sushi, demonstrating a willingness to modify and adapt traditional dishes.
Social Dining
Sushi, including Uramaki, is often enjoyed in a social setting, either in restaurants or as a takeaway option to be shared amongst friends and family. It promotes a sense of community and shared culinary experience.
Uramaki Shibuya is a harmonious blend of rich, fatty, and creamy textures with a touch of oceanic freshness.
The flavor profile is dominated by the rich, oily taste of fresh salmon, balanced by the creamy, mild sweetness of avocado and the tangy smoothness of cream cheese. The rice adds a subtle sweetness and absorbs the flavors, while the seaweed provides a briny undertone. The sesame seeds on the outside contribute a nutty aroma and texture. Depending on the preparation, a touch of wasabi or pickled ginger (gari) provides a spicy and cleansing counterpoint.
Freshness is Key
Ensure the salmon is extremely fresh and of sushi-grade quality. This is crucial for both taste and safety.
Avocado Ripeness
Choose an avocado that is perfectly ripe – soft enough to be creamy but not overly mushy. It should be easy to spread.
Rice Temperature
The sushi rice should be cooled to room temperature before assembling the roll. This makes it easier to handle and prevents the seaweed from becoming soggy.
Knife Technique
Use a very sharp knife, preferably a sushi knife, to cut the roll. Wet the blade between each cut to prevent the rice from sticking.
Pairing
Enjoy Uramaki Shibuya with soy sauce (use sparingly), wasabi, and pickled ginger. A crisp, dry white wine or a light sake can complement the flavors nicely.
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