Vegan uramaki recipe
Don't be afraid of making your own sushi. It's easier than you think
- 250g sushi rice
- 1 tbsp rice vinegar
- 2 tbsp sugar
- 1 tbsp salt
- 4 nori sheets
- 1 bell pepper
- 1 avocado
- 1 small cucumber
- 50g crispy fried onions
- Wasabi or spicy mayo
- 2 sushi mats
- Cling film
- Soy sauce
Preparing the rice
- Cook the sushi rice according to package instructions. Usually, it needs to be cooked for about 15 minutes with the lid on, and then sit there for another couple of minutes.
- Let the rice cool down.
- Mix the rice vinegar, sugar, and salt.
- Season the rice with the mixture.
Preparing the other ingredients
- Cut the avocado, bell pepper and cucumber into thin strips.
- Wrap one of the sushi maps in cling film to make it reusable for future sushi action.
- Fill a bowl with water that you can use to dip your knife and fingers in during assembly.
- Sharpen your sharpest knife (and make sure it's sharp). This is by far the most important step if you don't want to end up with sushi salad!
- Your workplace should look something like this (click on the picture).
- Wash and then roast the sesame seeds in a large pan. Be careful not to burn them or you will be punished by an intense smell.
- Place a nori sheet on the clingfilm-wrapped sushi mat.
- Dip your fingers in water (helps with the sticky stuff) and spread a thin layer of rice on the nori sheet.
- Flip the nori sheet with the rice around on the sushi mat so that the back of the nori sheet is now on top (see picture step 5).
- In the bottom third, start by spreading some wasabi or spicy mayo in a thin line from side to side.
- Now use your veggie strips and fried onions to form a line of deliciousness. Don't use more than I did in the picture or you are going to have a hard time with the next step.
- Now all you need to do is to carefully roll up the sushi mat. Start by folding in the ingredients and continue until the entire thing is rolled up nicely. It helps to stop and shape your masterpiece a bit as you roll.
- Once it's all nice and round, you can put the clingfilm-wrapped sushi mat aside. Your uramaki in progress should now look like this:
- Sprinkle some roasted sesame seeds on your roll. Now cover it with cling film and use the other (not wrapped) sushi mat for the finishing shaping touches.
- Take your sharp knife and dip it in water. Cut your sushi roll (through the cling film) in half. Clean your knife with wet kitchen towel, dip it in water and cut the remaining pieces in half again. Repeat these steps until you are left with 8 pieces. The whole point of the cling film is that you don't ruin your uramaki during the cutting process.
- Remove the cling film and serve your uramaki on a nice plate or board. Repeat all of the steps until you run out of rice. It should be enough for four nori sheets, so you will end up with a total of 32 uramaki rolls.
- Enjoy your homemade sushi with your favorite soy sauce (and more wasabi if you're into that kind of stuff).
You can fill your uramaki with whatever you like. It is, however, vital that you are using a sharp knife and that you don't neglect the water bowl. These things will make it way easier for you to create not only tasty, but also good-looking uramaki. And we all know, sushi tastes a lot better when it is visually appealing! If you have any questions, feel free to write them in the comments – and please share the pictures of your best creations as well.