Videos courtesy of Sushi Monsters. Please do not use or distribute without written permission. Sushi courtesy of sushi chef James Han of Wild Fish restaurant in Belltown, Seattle.
Uramaki is a type of maki sushi. It is not the particular roll that is shown below. The roll shown in this tutorial is a unique creation of Seattle restaurant, Wild Fish. Designed by the restaurant's sushi chef, James Han (who is shown in the video), the roll is called the "Tornado Roll." It contains the chef's choice of different fish over spicy scallop. Click here to check out our feature on Wild Fish.
Place a piece of plastic wrap over your bamboo rolling mat.
Lay out one sheet of seaweed length-wise (hot dog-style) on a bamboo rolling mat.
Place a horizontal line of prepared sushi rice in the middle of the seaweed. Leave about ĺ of an inch on the top and bottom.
Spread out the sushi rice so that it fills the sheet of seaweed evenly.
Sprinkle sesame seeds on the sushi rice, if desired.
Flip the rice and seaweed over.
Add toppings symmetrically to ensure that each bite will contain equal amounts of topping.
Lay out the toppings horizontally and evenly.
Be careful not to add so many toppings that the roll will be too fat to roll,even if you're excited.
Again, leave about ĺ of an inch on the top and the bottom.
Add sauce, if so inclined.
Use your hands to tentatively roll the sushi.
Finish rolling with the bamboo mat, by rolling up and over.
Start applying pressure from the middle of the roll.
Slowly inch your way towards the ends to tighten the roll.
Note: Donít roll with your hands; itís likely to fall apart. If you really want to use your hands or donít want to pay for a bamboo sushi mat, try making a hand roll.
If you would like your uramaki to have toppings on the outside, set aside your sushi roll.
Slice your toppings into thin slices.
Be colorful with your selection (if you care a lot about presentation).
Add slices of topping on the sushi roll.
Feel free to overlap the toppings just a teeny bit.
This will eventually help with the presentation of the finished roll.
Fill in spots where rice is peeking through with slices of avocado.
Place a piece of plastic wrap over the sushi roll.
Tighten the roll again with your bamboo sushi mat.
Find a sharp knife and cut the roll all the way through, into individual pieces.
Experiment with different cutting orders and methods to find which works best for you. One way that may be easier is cutting the sushi at different points (think: tattoo artist switching up which part of the body he or she is working on, as opposed to constantly working on the same area), and it may help the sushi stay together.
Try starting by cutting the sushi in half, then into fourths, then into half from there. This will also help eliminate the problem of ending up with too many sushi pieces that are too thin (and will subsequently fall apart).
Sushi roll pieces vary in width, but making each piece a little under ĺ of an inch is a good place to start.