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The ingredients needed to prepare Ura Maki-zushi (Inside-out Sushi Rolls):
- Use Sushi Rice *Find my 'Sushi Rice' recipe at https://cookpad.com/uk/recipes/1467168-sushi-rice
- Use Nori (Seaweed Sheets)
- Provide <Filling Suggestions>
- Take Cucumber & Wasabi
- You need Carrot (cooked in salted water)
- Use Avocado
- Provide Canned Tuna and Japanese Mayonnaise
- Prepare Omelette
- You need Boiled Prawns
- Prepare Takuan (Japanese Pickled Daikon)
- Get Unagi Kabayaki (Grilled & Seasoned Eel)
- Prepare Ham
- Provide Radish Sprouts
- Prepare Smoked Salmon
- You need Fresh Sashimi
- Provide Chicken Teriyaki
- Use Today I used Carrot, Cucumber, Omelette and Kanpyō
Instructions to make Ura Maki-zushi (Inside-out Sushi Rolls):
- Place a sheet of Nori on Makisu (bamboo mat). Spread out cooled Sushi Rice on the Nori sheet evenly. You may wish to sprinkle with some Toasted Sesame Seeds or finely chopped herbs over the rice.
- Place a sheet of plastic food wrap on the Sushi Rice and gently press down. Flip over so that Nori is facing upward, and place on the Makisu (bamboo mat).
- Place some filling on the Nori, then start to roll. Lift the nearest end of Makisu and fold over the filling, and roll tightly forward to the end, peeling off the plastic food wrap from the rice. Tightly wrap the sushi roll with the plastic food wrap.
- Cut the sushi roll wrapped in the plastic food wrap with a sharp knife into bite sized pieces. The knife becomes very sticky, so you need to wipe it frequently with a wet cloth or paper towel. *Tips: Slightly wet the knife makes cutting a lot easier.
- Remove the plastic wrap from sushi pieces, and arrange them on a serving plate.
- It is much easier to make thin Maki-zushi rolls than thick ones. To do this, you may have to cut your Nori sheets in half, and use one filling for each roll.
Maki-Sushi ist das bekannteste Ura-Maki gehören nicht zu den traditionellen Maki und haben ihren Ursprung vermutlich unter japanischstämmigen Amerikanern an der Pazifikküste der USA. Method Spread sushi rice on top of the seaweed and press firmly. Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi. Uramaki is the Japanese word for inside-out rolls. They are a little more difficult to make than maki rolls are.
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