What is Uramaki?

Uramaki is a type of rolled sushi in which the rice is on the outside rather than undressing inside the nori. Many people call Uramaki "Inside-out Rolls" and this preparation is particularly common in the United States and occurs especially in California role. Uramaki can be made at home, like other types of rolled sushi, and is also available in many sushi restaurants.

Before immersion in the wide world of Uramaki, it is necessary to clarify some of the terms used to describe sushi. Technically "sushi" simply means "vinegared rice" in Japanese, referring to a key component in different foods. When rice spreads to dried seaweed known as nori and rolled up, it is known as Makisuzi or "rolled sushi". Nigirisushi is produced by creating a small cluster of rice and adding watering, while Nigirisuši is produced by wrapping the rice in a leather leather. Usually only one to three fillings are used, so Uramaki does not becometoo big. Then there are nori, filling and rice, so the filling is closed in and the rice is pointing out. Some chefs like to throw their Uramaki in ROE, SESAME SEEDS and other ornaments to make it more colorful.

Because sushi is extremely sticky, many chefs like to place their sushi mats in a plastic bag to make uramaki. In this way, sushi sits on plastic rather than on a bamboo mat, making cleaning easier. It is also good to maintain small meal of warm water around to soak your fingers to remain relatively clean during the Uramaki production process. The use of sushi paddles to spread rice also helps keep sticking down.

In Uramaki, a variety of fillings can be used, from the vegetable to seafood. For larger roles, tempura shrimp and grilled eel can create interesting fillings, while more slender roles can be made of mixtures of earth crab and thin pieces of vegetables. Important to remember them thatE URAMAKI tends to be very thick, very fast, due to the outer layer of rice, so it is good to refrain from crossing overboard in the compliance department.