Maki Rolls and Uramaki
recipe

A delightful sushi recipe featuring both maki and uramaki rolls, filled with fresh ingredients.
Preparation Time: 1 hour
Serving Size: 4 servings
Ingredients:
- Nori sheets
- Sushi rice
- Wasabi paste
- Fillings such as:
- Cucumber
- Avocado
- Roasted bell pepper
- Peeled tomato
- Cooked carrot
- Mango
- Shrimp
For sushi rice:
- 500 g sushi rice
- 2 tsp sugar
- About 6 tbsp rice vinegar
For uramaki:
- Sushi rice
- Nori sheets
- Wasabi paste
- Fillings such as:
- Chicken
- Banana
- Mango
- Topping:
- Toasted sesame seeds
For chicken marinade:
- 4 tbsp soy sauce
- 2 tbsp white wine vinegar
- 2 tsp sugar
- A piece of ginger
- 1 garlic clove
Instructions:
1. Prepare the sushi rice:
- Rinse the rice in cold water until the water runs clear.
- Cook the rice in 8 dl of water for about 15 minutes, until the water is absorbed.
- Transfer the rice to a bowl and let it cool. Add sugar and rice vinegar.
2. Prepare the fillings:
- Slice the fillings into long strips.
- Marinate the chicken in soy sauce, white wine vinegar, sugar, ginger, and garlic. Cook until done.
3. Assemble the maki rolls:
- Place a nori sheet on a bamboo mat, shiny side down.
- Spread a thin layer of rice over the nori, add wasabi and fillings.
- Roll it up and wet the edges to seal. Cut into pieces.
4. Assemble the uramaki:
- Place plastic wrap on a bamboo mat and spread rice over it.
- Add a nori sheet, fillings, and wasabi. Roll it up and remove the plastic wrap.
- Roll the pieces in toasted sesame seeds.
5. Serving:
- Serve the sushi with Japanese soy sauce.
Nutritional Information (per serving):
Calories: 320
Protein: 15g
Carbohydrates: 50g
Fat: 8g
Fiber: 5g
Sodium: 400mg

Reviews: 3.55 (5171 reviews) ★★★★★ share