Are you fond of sushi? Don't worry: you don't need to rush to the Japanese restaurant to eat this spectacular food! Today we will delight in the preparation of Uramaki, one of the many types of sushi that fascinates oriental tables. Uramaki differs from other types of sushi because the rice is placed outside, while the nori seaweed with the filling is inside. "internal. But let's be clear.
Video of the Recipe
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Identity Card of the Recipe
- 207 KCal Calories per serving
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Ingrediants
- 1 sheet of nori seaweed
- Ready product (cooked): about 150 g of sushi rice
- 1 strip of about 40 g of fresh tuna
- 1 teaspoon (about 10 g) of black or red lumpfish roe
- 20 g (1 strip) of carrots
- 20 g of spreadable cheese
- 10-15 g of black sesame seeds or sesame seeds
Materials Needed
- Hangiri (cypress wood bowl for rice)
- Dishcloth
- Folding fan
- Makisu (sushi mat)
- Chopping board
- Knife
- Transparent film
- Container with water acidulated with vinegar
Preparation
- First, prepare the Rice for Sushi following THIS RECIPE.
Let's review the cooking of the rice
Wash the sushi rice (with a round and small grain) with cold water and repeat the washing 5-6 times, until the water appears clear. For a good result, it is advisable to soak the rice in cold water , changing the water every 3 minutes: repeat the soak 6 times.
Let the washed rice drip into a colander for 15 minutes.
Pour the rice into a saucepan and cover flush with water, calculating that for every 100 g of rice you will need 120-130 ml of water. Season the rice with the engraved kombu seaweed. Cover with the lid and cook for 15 minutes. Turn off the heat and let it rest with the lid on for another 15 minutes.
Meanwhile, prepare the dressing. In a saucepan, mix 15 ml of rice vinegar, 7 g of sugar and 2.5 g of salt for every 100 g of rice. Heat everything avoiding boiling.
Pour the rice into the Hangiri. Quickly cool the rice with a fan. Season the rice with the liquid, gently dividing the grains with the spoon: for a better distribution of the sauce, it is advisable to run the liquid on the back of the spoon and let it rain down.Continue to wave with the fan and cover with a damp cloth.- Line the bamboo mat with cling film.
- Cut the nori seaweed in half and place it on top of the film, taking care to arrange the shiny side down.
- Wet your hands with acidulated water and completely cover the nori seaweed with the cooked sushi rice.
- At this point, sprinkle with black, golden or classic sesame seeds.
- Firmly turn over the rice covered nori seaweed sheet: now the rice will be in direct contact with the film covering the bamboo mat.
- Stuff the seaweed to taste with spreadable cheese, black (or red) lumpfish roe, a strip of raw tuna (or salmon) and a strip of carrot.
Please note
To consume raw fish in total microbiological safety, you need to buy fresh fish and freeze it immediately. It will take 12 hours at -30 ° C or 96 hours at -18 ° C to kill any bacteria present in the fish.- Roll up the stuffed seaweed with the help of the bamboo mat.
- During rolling, it is advisable to push the filling towards the center of the seaweed with your fingers. A compact roll must thus be obtained.
- Moisten the blade of a sharp knife with water and vinegar, then cut the roll into slices: 6 slices can be obtained from each roll.
- Serve the uramaki (also called California Roll) with soy sauce, wasabi and pickled ginger.
Alice's comment - PersonalCooker
With these uramaki we will be the envy of even the best Japanese chefs! Try to invent your favorite uramaki and then write me the idea below!Nutritional values and Health Comment on the recipe
The Uramaki Sushi or California Roll is a typical Japanese dish. It is a fairly energetic preparation that boasts a prevalence of lipids over carbohydrates and proteins. The breakdown of fatty acids is in favor of the unsaturated ones and the share of polyunsaturated ones is very good.
Cholesterol is present and fibers appear abundant. Adaptable to the diet for metabolic diseases, it is not a recipe suitable for the diet against overweight, even if, contrary to most Western recipes, it should be remembered that additional seasoning fats are NOT contemplated. The average serving of Uramaki Sushi or California Roll is around 100-150g (205-310-kcal).
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