Ingredients with Measurements:
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 sheets of nori
- 1 avocado, sliced
- 1/2 cucumber, sliced
- 1/2 pound cooked crab meat
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon soy sauce
- 1 tablespoon sesame seeds
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. Rinse the sushi rice in cold water until the water runs clear.
2. In a medium pot, combine the rice and water and bring to a boil. Reduce heat to low, cover, and simmer for 18 minutes.
3. In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar dissolves.
4. When the rice is done, remove it from the heat and let it sit for 10 minutes. Then, transfer it to a large bowl and add the vinegar mixture. Stir until well combined.
5. Lay a sheet of plastic wrap on top of the bamboo mat. Place a sheet of nori on top of the plastic wrap.
6. Wet your hands and grab a handful of rice. Spread the rice evenly over the nori, leaving a 1-inch border at the top.
7. Arrange the avocado, cucumber, and crab meat in a line down the center of the rice.
8. In a small bowl, mix together the mayonnaise, sriracha, and soy sauce. Drizzle the mixture over the filling.
9. Sprinkle sesame seeds over the filling.
10. Using the bamboo mat, roll the sushi tightly, starting at the bottom and rolling towards the top.
11. Remove the roll from the mat and slice it into 8 equal pieces.
12. Repeat with the remaining ingredients to make 3 more rolls.
Time:
Preparation time: 30 minutes
Cooking time: 18 minutes
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories: 440
Fat: 12g
Carbohydrates: 68g
Protein: 16g
Sodium: 680mg
Substitutions for ingredients:
- Instead of crab meat, you can use cooked shrimp or smoked salmon.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of sriracha, you can use hot sauce or chili flakes.
Variations:
- Add sliced carrots, bell peppers, or scallions to the filling.
- Use brown rice instead of white rice.
- Make a vegetarian version by using tofu or tempeh instead of crab meat.
Tips and tricks:
- Wet your hands before handling the rice to prevent it from sticking.
- Use a sharp knife to slice the roll into pieces.
- Serve with soy sauce, wasabi, and pickled ginger.
Storage instructions:
- Uramaki rolls are best eaten fresh, but you can store them in the refrigerator for up to 24 hours.
- Wrap the rolls tightly in plastic wrap to prevent them from drying out.
Reheating instructions:
- Uramaki rolls are meant to be eaten cold, so do not reheat them.
Presentation ideas:
- Arrange the sushi rolls on a platter and garnish with sliced avocado, cucumber, and sesame seeds.
Garnishes:
- Sliced avocado
- Sliced cucumber
- Sesame seeds
- Pickled ginger
Pairings:
- Sake
- Green tea
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the rice is too sticky, rinse it under cold water and drain well before using.
- If the roll falls apart, use less filling and roll it tighter.
Food safety advice:
- Use fresh ingredients and wash your hands before handling food.
- Store the sushi rolls in the refrigerator and discard any leftovers after 24 hours.
Food history:
- Uramaki rolls, also known as inside-out rolls, were invented in the United States in the 1960s.
Flavor profiles:
- The Uramaki roll is a combination of sweet, salty, and spicy flavors.
Serving suggestions:
- Serve the Uramaki roll as an appetizer or as part of a sushi platter.
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Region: Japanese