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VideoJug: How To Make A California Roll Uramaki

     
 

How To Make Uramaki

 
     
 
Step 1:
You will need:
  • crab meat
  • 2 avocado strips
  • mayonaise
  • 1 nori/seaweed sheets
  • sushi rice
  • roe
  • 1 sushi rolling mat
  • 1 knife
  • 1 bowl of water

Step 2:
Lay it out
Place the rolling mat on a flat surface, we have covered it in cling film so it can be cleaned easily.

Lay the nori, that's the seaweed, on top, closest to edge that is nearest to you.

Moisten your hands in the bowl of water. Then spread a thin layer of the specially prepared sushi rice on top of the nori. Make sure the rice evenly covers the nori and press it down firmly, ensuring the rice has stuck, without mashing the kernels.

Step 3:
Arrange the fillings
Flip the nori over so that it is laying rice side down.

Lay the avocado strips horizontally across the centre of the nori. Squeeze a line of mayonnaise next to this. If your mayonnaise is not in a squeezy container you can use a knife to spread a thin line instead.

Arrange the crab on top of the mayonnaise. Make sure the fillings lie evenly as this will make fir a better roll.

Step 4:
Roll
Carefully lift up the side of the mat nearest to you and fold it over to make a cylindrical shape. Tuck in the edge of the nori with your fingers to make a complete roll

Continue pressing the roll gently, using your fingers to compress and shape the Uramaki. Make sure not to press it too hard but do ensure it is of a good even size.

Step 5:
Roe
To complete the roll place the Uramaki in a container of roe and keep turning it until it is covered. If you don't have such a large amount of roe, you could use your hands to press the roe into the roll
Step 6:
Slice it up
Cut the roll in two. Lay the two sides parallel to each other and slice them into 6 pieces.

TOP TIP
Dipping the end of your knife in the water bowl will make it easier to slice cleanly through the roll.

Step 7:
Presentation
Turn each slice on its side allowing you to see the colours and pattern of the fillings, and display on a serving plate.
 
     
 

 
     

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This page was last updated on 20/05/2012 22:57