Uramaki rolls are characterized by rolls of nori sheet that have the rice at the outside. This allows for creative innovations in the world of sushi. In this recipe we apply a mayonaise of salt cured egg yolk, a South Chinese centuries-old trick to substitute for Parmesan cheese. Also, you will make tempura shrimp and apply avocado and dress up with raw salmon that you torch.
The art of making uramaki sushi
Sushi has conquered the urban world as a fast food. And it is a rather healthy alternative to fried snacks. Unfortunately, there exists pressure in the market to offer ever lower cost sushi’s. Products that are still nice to eat, but lack the taste complexity that more expensive sushi’s display. Your chef may simply not be able to make them, for a price that you would be prepared to pay. And then the mass production and franchise systems will not let much room for the chef to play. Therefore we like to show how to make complex tasting sushi’s that you hardly could find in a sushi shop.
You could use ingredients from the shelf or make it all your self: unagi sauce, salt cured egg yolk, tempura shrimp. I make this usually when I have more guests to come over and of whom I know they appreciate to munch on sushi. Know that you have to make the sushi rice, make the tempura shrimp and have the salmon and sauces available. Combine this with chumaki and other sushi, you can spread the effort over a whole meal.
Special equipment
bamboo rolling mat
shrink wrap
simple flame torch
Ingredients
Method
- Prepare the sushi rice including the sushi vinegar; reserve
- Make the tempura batter and fry the shrimp; let cool down and reserve
- Slice the salmon; reserve
- Mix the salt cured egg yolk with the mayonaise; reserve
- Get the unagi sauce, the sesame seeds ready
- Chop the sweet pepper and the parsley leaves
- Put a bamboo mat covered with shrink wrap on the kitchen counter
- Place a half nori sheet on top
- Spread out the cooled sushi rice over the sheet, leaving a small sliver uncovered on the far side and press a bit
- Turn the sheet quickly over, so the rice side touches the shrink wrapped bamboo sheet
- In the middle place the fried shrimp and avocado and optionally some chopped green onion greens
- then lift the bamboo mat that is closest to you, touch with your fingers the filling and keep them in place and turn the mat over to make a round or square roll
- Then cover with unagi sauce and drape the salmon slices over it.
- Use your torch to quickly sear the salmon on the top and cover with the salt cured egg yolk mayonaise. Sprinkle the sesame seeds and parsley on top
- Slice the roll with a very sharp knife of which the tip has been wetted with water in 8 pieces.Clean the knife if needed between each cut.
- Repeat for the second roll and serve
Notes
Food allergy & intolerance information: soy in unagi sauce (can be left out)
Remarks
Sushi’s best be made fresh, the same day at the least;
Store left overs in the coolest place of your fridge in a closed container and consume the next day
