Uramaki Sushi

Ingredients:
 

• 10 pcs FUDO Roasted Sushi Nori Seaweed Sheets
• 500 g FUDO Sushi Rice
• 65 ml KIKKOMAN Sushi Rice Vinegar
• 550 ml water
• FUDO Bamboo Sushi Mat, 24 × 24 cm
• Filling of your choice: fish, cucumber, avocado, fried egg, roe, cream cheese (Philadelphia), Japanese mayonnaise, etc.

For serving:
 

• KIKKOMAN Naturally Brewed Soy Sauce
• S&B Wasabi Paste, 43 g
• FUDO Pickled Sushi Ginger (Gari)
• FUDO Bamboo Chopsticks, 5 pairs

Preparation:

1. Wrap the bamboo mat with plastic wrap to prevent the rice from sticking. Place a sheet of nori on the mat with the shiny side facing down, close to one edge of the mat.
2. Spread sushi rice evenly over the nori in a layer about 5 mm thick. Lightly moisten your hands with water to prevent sticking. Sprinkle sesame seeds over the rice and gently press them so they adhere.
3. Carefully flip the nori sheet so the rice layer faces down. Place your desired fillings horizontally in the center of the nori (such as wasabi, Japanese mayonnaise, grilled eel, fresh tuna, cucumber or avocado).
4. Lift the bamboo mat with your thumbs while holding the filling with your fingers and roll the sushi away from you, covering the filling with the edge of the nori.
5. Shape the roll gently using the mat to form a compact sushi roll.
6. Cut the roll into 6–8 equal pieces.

Tips:

Serve uramaki sushi with soy sauce, wasabi paste and pickled ginger.