How to Cook Uramaki Sushi Recipe

Uramaki Sushi Recipe

Uramaki Sushi

Dalgano - Recipes Japan | Similar to norimaki sushi, uramaki also includes sushi rolls that are rolled with the help of makisu. It's just that the rolling method is reversed, so the nori is on the inside and the rice is visible on the outside. Here we will learn how to make uramaki tempura sushi.

Ingredients (make 16 pieces):

• 600 gr sushi rice
• 20 gr tobiko
• 2 sheets of nori, cut into 2 parts
• mayonnaise to taste
• Tempura:
• 400 ml cooking oil
• 300 gr large prawns, remove the head and leave the tail
• 50 ml ice water
• 2 tablespoons medium protein flour
• 1 chicken egg, beaten
• 1 tablespoon fish sauce
• 1/4 teaspoon salt
• 1/2 teaspoon pepper powder

Method of making uramaki tempura sushi:

1. Mix flour, eggs, and ice water. Set aside.
2. Rinse the prawns, peel off the back, then take the dark string attached to the back. After that press his back.
3. Coat the prawns with fish sauce, salt, and ground pepper. Leave it for up to 5 minutes.
4. Dip the prawns into the flour mixture that was made earlier. Roll the prawns in the breadcrumbs. Heat oil, fry until cooked.
5. Place the nori on top of the makisu, put some rice on top, and spread it evenly. Add tobiko, smooth again, then flip over a long time.
6. Arrange the prawns on one side, then sprinkle mayonnaise on top. Roll while compacting and set. Cut and prepare.

Method of sorting and digesting raw materials for sushi:

1. If you want to use raw fish, tobiko, or Chuka kurage as sushi ingredients, be sure to buy ingredients that are still fresh with a sashimi-grade label. Do not use ordinary fresh fish that is packaged for cooking.
2. Use a very sharp knife to cut the fish at a 45-degree angle.
3. Make sushi with raw fish ingredients, making sure to include wasabi. Wasabi acts to kill germs that may be present in fish meat.