Beetroot and Tuna Uramaki (inside-out roll)

Novice

Ingredients:

(for 3 uramaki)


300g prepared sushi rice


(Please follow the cooking instruction on Yutaka Sushi Rice packaging.)

Fillings:

60g tin tuna, drained

tbsp mayonnaise

pickled beetroot, cut into thin sticks

½ avocado, sliced lengthways

3 half-size sheets nori

30g toasted sesame seeds (black or white)

 

 

Directions:

1. Cover a bamboo mat with cling film to stop the sushi rice sticking on the surface. Place a bamboo mat on a clean surface. Cut the nori sheet in half, along the lines on the nori, then place the nori smooth side down at the front of the mat.

2. Wet your hand in water to stop the rice sticking to your hand. Spread an apple sized handful of the cooked rice (approx. 100g) as evenly as possible on the nori, the nori should be covered by the sushi rice completely. (You don't need to leave the gap for Uramaki rolls)

3. Sprinkle the roasted sesame seeds over the sushi rice, then turn the nori and rice over carefully.

4. Place the fillings side by side in a horizontal line along the centre of the nori

5. Start rolling the nori carefully and evenly around the fillings in the middle as so that the edge of the bottom nori can meet near the edge of the top (1.5cm from the top), using the mat to help shape it, rolling away from you and pressing firmly.
6. Once the roll is complete, press down firmly on the mat helping to compress the roll slightly so that it keeps its shape.

6. Using a very sharp knife, cut the roll in half.

7. Cut the 2 halves into 3 even lengths, making 6 sushi rolls.
Wash or wipe with a wet towel the knife after cutting each roll to prevent the rice from sticking to it and to ensure a cleaner cut

8. Serve with soy sauce and wasabi paste or suggested sauces. Eat sushi ginger between sushi rolls to cleanse the palate.