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Before you jump to Ura Maki-zushi (Inside-out Sushi Rolls) recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
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We hope you got benefit from reading it, now let’s go back to ura maki-zushi (inside-out sushi rolls) recipe. You can cook ura maki-zushi (inside-out sushi rolls) using 17 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Ura Maki-zushi (Inside-out Sushi Rolls):
- Take Sushi Rice *Find my 'Sushi Rice' recipe at https://cookpad.com/uk/recipes/1467168-sushi-rice
- Provide Nori (Seaweed Sheets)
- Take <Filling Suggestions>
- Use Cucumber & Wasabi
- Use Carrot (cooked in salted water)
- You need Avocado
- Get Canned Tuna and Japanese Mayonnaise
- Use Omelette
- Get Boiled Prawns
- Get Takuan (Japanese Pickled Daikon)
- You need Unagi Kabayaki (Grilled & Seasoned Eel)
- Prepare Ham
- Get Radish Sprouts
- Prepare Smoked Salmon
- Take Fresh Sashimi
- Get Chicken Teriyaki
- Take Today I used Carrot, Cucumber, Omelette and Kanpyō
Steps 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.
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