Uramaki

Uramaki is a type of sushi that features rice on the outside and nori seaweed on the inside. It is beloved for its presentation and the ability to play with different flavors. Here is how to prepare uramaki with an Italian twist in the choice of ingredients:

Ingredients

• 250 g of sushi rice
• 300 ml of water
• 40 ml of rice vinegar
• 20 g of sugar
• 5 g of salt
• Nori seaweed (sheets)
• Ingredients for the filling (e.g., salmon, avocado, cucumber, but for an Italian touch, you could also use ingredients like prosciutto and arugula)
• Toasted sesame seeds to taste

Preparation

1. Begin by rinsing the rice under cold water until the water runs clear, removing the excess starch.
2. Cook the rice: put it in a pot with the water and bring to a boil. Then lower the heat, cover, and let it cook for about 10-12 minutes, until all the water has been absorbed. Turn off the heat and let the rice rest covered for another 15 minutes.
3. Meanwhile, slightly heat the rice vinegar with the sugar and salt until they dissolve.
4. Transfer the rice to a wide non-metallic bowl and season it with the vinegar, sugar, and salt mixture, gently stirring and allowing it to cool.
5. Prepare your filling ingredients: cut them into thin strips.
6. Cut the nori sheets in half and place half a sheet on a sushi mat covered with cling film with the shiny side down.
7. Evenly distribute a thin layer of rice on the nori sheet, leaving about 1 cm uncovered at the upper edge.
8. Sprinkle the rice with toasted sesame seeds.
9. Flip the nori sheet so that the rice is now underneath and the edge without rice is facing you.
10. Place a horizontal row of filling near the edge closest to you.
11. Start rolling using the mat, carefully wrapping the filling in the rice and seaweed, making sure everything remains compact.
12. Seal the roll by pressing lightly on the edge without rice.
13. Using a sharp and moist knife, cut the uramaki into pieces about 2-3 cm thick.
14. Arrange the uramaki on a plate and serve with soy sauce, wasabi, and pickled ginger as desired.

Curiosity

Uramaki is often called “inside-out sushi” because of its characteristic form with the rice on the outside, presumably created to satisfy American customers in the 1960s who were not attracted to the more traditional exterior nori. The name “ura” indeed means “reverse” in Japanese. Incorporating Italian ingredients such as prosciutto and arugula can be a way to further personalize this dish and blend different culinary traditions.