How to make Uramaki rainbow rolls

November 14, 2017

Uramaki Rainbow Rolls    

Take your sushi making skills to the next level with the Uramaki Rainbow Rolls recipe from Atsuko Ikeda’s delightfully informative book, Sushi Made Simple. These flavour packed rolls are topped with a combination of sashimi and avocado, which not only taste wonderful, but also visually provides a vibrant pop of colour by creating a rainbow illusion. This impressive recipe will leave your family and friends questioning whether this sushi has been made the ‘inside-out roll’ due to the rice being on the outside of the roll and the nori being in middle, surrounding the filling. It is believed that this variation of sushi was created for those who did not like the taste of seaweed as the seaweed is concealed inside the flavour of the roll.

This roll is a true showstopper and surprisingly easy to make. At first, it’s the wonderful combination of colours and fish that entice, but after one bite, it’s the beautiful marriage of salmon and avocado that will keep your tastebuds longing for more.

MAKE 4 ROLLS

・400g (2 1/2 cups) seasoned sushi rice (cooked weight)

・Uncooked recipe:

   180g (3/4 cup) white short-grain rice

   200ml (3/4 cup) water

   Simmering time:9min

・ 2 sheets of nori, cut in half 

・Soy sauce, to serve

 FILLINGS

・1/2 avocado

・1 teaspoon freshly squeezed lemon juice

・100g (3 1/2oz) sashimi-quality salmon, cut into 18cm (7 in) strips

 TOPPINGS

・160g (6oz) sashimi quality salmon, thinly sliced

・80g (3oz) sashimi quality sea bass, thinly sliced

・8 sushi prawns (shrimp)

・1/2 avocado, thinly sliced

・1 teaspoon freshly squeezed lemon juice

・4 red radishes, thinly sliced

・80g (3 oz ) ikura ( salmon roe)

・2 tabele spoon spicy yuzu mayonnaise (9parts mayonnaise, 1 part yuzu kosho paste)

1. Slice the avocado for the filling lengthways into eight pieces. Sprinkle with the lemon juice to prevent the flesh turning brown. Prepare the avocado for the topping in the same way.

2. Make four uramaki rolls ( following the instructions below ) placing the salmon and avocado alongside each other.

3. Unroll the mat and then top the roll with the salmon, sea bass, prawns (shrimp) and avocado slices, laying them diagonally across the roll.

4. To cut the roll carefully, cover the surface of roll with clingfilm to hold the toppings in place.

5. To cut each roll into eight pieces, wipe a knife with a wet towel. Cut across the centre of one roll, then cut each half into four pieces and remove the cling film. 

6. Garnish with slices of red radish topped with salmon roe ( keep the radish in place with a dab of spicy yuzu mayo)

To make the Uramaki rolls

1. Cover a bamboo mat with clingfilm (plastic wrap) to stop the rice sticking to it. Put the mat on a clean, level work surface, then position a sheet of nori ( rough side up) at the front of mat. Wet your hands in water to stop the rice sticking. Take an apple-sized amount of rice and spread it evenly over the nori.

2. Sprinkle toasted sesame seeds over the sushi rice, then carefully turn the nori and rice over together by folding the empty part of the mat over the rice, then flip it over. Open out the mat again and place the rice side closest to you.

3. Lay your chosen fillings down the centre of the nori in neat layers, one on top of another.

4. Start rolling! Fold the near edge of nori over tightly, leaving about 1.5cm (3/4 in) clear at the other end of the nori. Check the fillings in the centre are straight, then press the the rice along the mat.

5. Unroll the mat, leaving you with a perfect sushi roll.

6. Wipe a large knife with a wet towel (this helps to cut the roll cleanly) and cut the roll in half across the middle. Place the two halves side by side and cut into four pieces, making eight portions in total.

Prawn Nigiri: Makes 20

・20 raw king prawns (jumbo shrimp), in their shells

・100ml (1/2 cup) sushi vinegar

・150ml (2/3 cup) cold water

・300g (2 cups) cooked, seasoned sushi rice

・Wasabi paste (optional)