Nori sheets could be cut in half to make 4 small rolls.
Ura-maki-zushi (inside-out sushi rolls)
Makes 2 large rolls
- 2 sheets yaki-nori (seaweed)
- 1 medium bowl filled with tap water and 1 tablespoon rice vinegar
- 4 cups prepared sushi rice
- 1 tablespoon tobiko (flying fish roe)
- 1 tablespoon black sesame seeds
- 2 teaspoons wasabi
- 80g piece sashimi tuna or salmon, cut into 1cm thick strips
- 2 strips takuan (pickled daikon), approx. 1cm x 18cm
- 1/4 telegraph or Lebanese cucumber, deseeded, thickly sliced lengthways
- 3 medium cooked king prawns, peeled, deveined, halved lengthways
- 2-3 crab sticks, shredded
- 1/4 avocado, peeled, thinly sliced
- 1/4 cup (60ml) Kikkoman Naturally Brewed Soy Sauce
Place a bamboo sushi mat, with slats running horizontally, in front of you. Place a sheet of nori on the mat, shiny side down, with lines marked on the rough side of nori running parallel with slats on the mat.
Dip fingers into bowl of vinagered water and shake off excess. Pick up about 2 cups of rice and and place across the centre of the nori. Gently rake fingers over the rice to evenly spread to cover the nori completely.
Sprinkle rice with tobiko or sesame seeds.
Completely cover rice with plastic wrap.
Place hand on plastic wrap to hold steady, pick up sushi mat and turn over so nori faces up. Place back on mat about 2cm from the edge.
Using one finger spread a dab of wasabi across the centre of nori.
Top with 1-2 strips of tuna, takuan, cucumber, prawns, crab meat and avocado, making sure they reach both sides of the nori (or there won’t be any filling in the end pieces of sushi once cut).
With index fingers and thumbs pick up the edge of the sushi mat and plastic wrap nearest you. Place remaining fingers on filling to hold in place as you begin to roll the mat forward, away from you, pressing the mat gently but tightly.
Hold the edge of the sushi mat and pull the mat forward to complete the roll.
Using even pressure with fingers around the sushi mat, sushi roll can be gently shaped into a round or square shape.
Unroll mat and plastic and place on chopping board. The roll can be left wrapped while making other sushi to prevent rice drying out.
Wipe sharp knife with a damp cloth and cut the roll in half. Cut each half in half.
Continue cutting to make a total of 8 pieces, wiping the knife between cuts.
Repeat to make 1 more roll using sesame seeds.