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.



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



1/2 avocado

1 teaspoon freshly squeezed lemon juice

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



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)


1. Remove the heads from the prawns (shrimp) and insert a 15-cm (6-in) wooden skewer from the head along the belly to the tail.

2. Bring a large saucepan of water to the boil, add the prawns (shrimp) on their skewers, and cook for 2 1/2 minutes until the flesh turns white and the shells turn pink. Remove from the pan and dip into cold water to stop the cooking process.

3. Once cooled, remove the skewers from the prawns (shrimp) by turning the skewer slowly. Remove the shell but keep the tail part on.

4. Score the centre of belly lengthways until the knife reaches at the back of prawn (shrimp), but not cutting all the way through. Open out the flesh, then devein and wash in cold water to clean.

5. Cut the edge of the tail to make it look like V shape.

6. Mix the sushi vinegar and water in a small bowl. Add the prawns (shrimp) and let them pickle for 20 minutes. Remove from the vinegar and drain. The prawns (shrimp) can then be kept for 2-3 days in the fridge.

7. To shape, wet your hand in water to stop the rice sticking to it. This makes it much easier to handle the rice. Take a tablespoon (15 g/1/2 oz) of sushi rice and gently shape it to a small oval ball. Make 20 balls.

8. Top the rice balls with the prawns (shrimp) Place a little wasabi paste between the rice and prawn (shrimp) if you like it hot!

Recipe extracted from Atsuko Ikeda’s Sushi Made Simple. Published by Ryland, Peters and Small on the 14th November 2017.

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