House of Asia > Recipes > Uramaki and kaburamaki sushi

Uramaki and kaburamaki sushi

30 min + cooking rice

2 servings

mild

4.8 / 5. Number of votes: 9

No one has rated this recipe yet.

Looking for an easy recipe for uramaki or kaburamaki? Discover this easy, step-by-step recipe that will not only make making sushi enjoyable but also taste even better. Kaburamaki differs from urumaki in that the former is topped with additional fish or vegetables, giving it an extra flavor.

Shrimp Rice Japanese 15-30 minutes

Ingredients

400 gr sushi rice
6 nori sheets
120 ml rice vinegar
6 stripes pickled radish
6 tablespoons of sugar
1 bell pepper, cut into thin strips
12 surimi sticks
3 tablespoons of colored sesame seeds
6 teaspoons of cream cheese
50 g raw salmon fillet
1 avocado
Bamboo mat

To serve:

A method of preparing

Prepare the rice according to this recipe > See the video
Uramaki: Place a nori leaf on a bamboo mat, shiny side down, and spread a thin layer of rice on it, leaving a 1,5 cm wide strip at the top and bottom. Wetting your hands with water will make the rice easier to apply.
Sprinkle the rice with sesame seeds and flip the leaf over so the rice is underneath. Spread 1 teaspoon of cream cheese on the bottom of the leaf and arrange the surimi, bell pepper, and radish on top. Roll up tightly. To make cutting easier, moisten the blade of a knife with water. Cut the roll into 10 pieces.
Kaburamaki: Slice the salmon into thin slices, 2 x 5 cm. Peel the avocado, remove the pit, and cut into thin slices.
Place a nori leaf on a bamboo mat, shiny side down, and spread a thin layer of rice on it, leaving a 1,5 cm wide strip at the top and bottom. Wetting your hands with water will make the rice easier to apply.
Flip the leaf over so the rice is underneath. Spread 1 teaspoon of cream cheese on the bottom of the leaf and arrange the surimi, bell pepper, and radish on top. Roll it up tightly. To make cutting easier, moisten the blade of a knife with water. Cut the roll into 10 pieces.
Place alternating slices of salmon and avocado on each piece.
Serve uramaki and kaburamaki with soy sauce, a bit of wasabi paste and pickled ginger.