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Ura-Maki-Zushi (Inside-Out Sushi 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

Kikkoman sauce used in this recipe

Ura-Maki-Zushi (Inside-Out Sushi Rolls)


Bamboo sushi mat with nori sheet

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.

Bamboo sushi mat with nori sheet and rice

Dip fingers into a bowl of vinegared water and shake off excess. Pick up about 2 cups of rice and place it across the centre of the nori. Gently rake fingers over the rice to evenly spread to cover the nori completely.

Nori sheet, rice and tobiko or sesame seeds

Sprinkle rice with tobiko or sesame seeds.

Cover the rice with plastic wrap

Completely cover the rice with plastic wrap.

Place hand on plastic wrap    Turn over sushi rice and nori sheet

Place hand on plastic wrap to hold steady, pick up sushi mat and turn over so nori faces up. Place back on the mat about 2cm from the edge.

Using one finger spread a dab of wasabi across the centre of the nori.

Rolling a sushi    Rolling a sushi

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).

Rolling a sushi

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.

Rolling a sushi with bamboo mat    Rolling a sushi with bamboo mat

Hold the edge of the sushi mat and pull the mat forward to complete the roll.

Rolling a sushi with bamboo mat

Using even pressure with fingers around the sushi mat, the sushi roll can be gently shaped into a round or square shape.

Rolling a sushi with bamboo mat    Rolling a sushi with bamboo mat

Unroll mat and plastic and place on chopping board. The roll can be left wrapped while making other sushi to prevent the rice from drying out.

Slicing a Sushi roll

Wipe sharp knife with a damp cloth and cut the roll in half. Cut each half in half.

Slicing a Sushi roll

Continue cutting to make a total of 8 pieces, wiping the knife between cuts.

Repeat to make 1 more roll using sesame seeds.

Sushi Rolls served with Kikkoman

Key tip

Nori sheets could be cut in half to make 4 small rolls.

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