Tag Archives: Sushi

Day 13 – Japanese Week Day 5 – California Uramaki

So Japanese week is nearly over. Sad times. Today’s offering isn’t truly ‘authentic’ Japanese Sushi, it’s more of a Western thing – hence California in the name.

Uramaki is Maki that is rolled inside out. The rice goes down first, then the nori, then the filling leaving the rice on the outside. The California bit refers to the filling of avocado and fish sticks seen in the many Sushi Lunch Deals supermarkets offer. [There are loads of other Western-Themed Maki which may crop up later this year.] The Uramaki is then rolled in toasted sesame seeds.

Ingredients

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Sushi Rice

Nori Sheets

Crab Sticks

Avocado

Sesame Seeds

Wasabi Paste

Most sushi consists of the same basic ingredients so this week has been easy as I already had plenty of sushi rice and the only real variation is in the filling. The rolling of the sushi was really what I wanted to test out this week so here goes. I’m also going to knock up a Bento Box with leftovers for my lunch too.

Uramaki

1. The start to making an Uramaki is exactly the same as if making a traditional Maki. Place the nori shiny side down and apply a layer of rice, gently spreading over the nori. This time though, leave a much larger gap at the edge.

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2. Carefully flip the nori/rice over so the shiny side of the nori is facing up and the rice is touching the bamboo mat. About 2-3cm from the bottom edge of the nori, lay the filling.

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3. Using the same method as with the traditional Maki, hold the filling in place and flip the bottom edge of the nori over the filling. Gently roll the bamboo mat upwards, tucking the clear nori in as you go.

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4. With a wet knife, slice the Uramaki into 6-8 pieces and serve.

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This was much much harder than the Maki, though both were easier than the first time I tried a while ago and I will be making sushi a lot more often as it seems quite healthy too – depending on filling. I hope to try and experiment with varying the rice as there must be a wholegrain version out there somewhere. You may notice the rice everywhere over the bamboo mat. That stuff got everywhere. Some videos recommend plastic wrapping the mat but it brushed of easily enough when washing. I did have to swap avocado for cucumber too as the stores only had the ‘wait 8 days to ripen’ ones in stock. Shame.

I would love some ideas for fillings too, as well as any ideas of a rice substitute I could use if there is one out there.

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Day 9 – Japanese Week Day 1 – Sticky Rice

This week is to be dubbed sushi week. I realise it is Wednesday but that’s when my week can really start. Mondays are manic, Tuesday I am recovering from monday and the weekends I am preparing for Monday all over again. See, it makes sense.

As another of my New Year goals, I’m hoping to lose 40lbs. So far this year, and last, my work lunches have consisted of whatever the not so impressive local shop has to offer- pasties, sandwiches, ready meals. Not the most nutritional fare.

Today we start with the basics. Sticky rice. I have attempted sushi before and it was a disaster – suffice to say my rice was not sticky. Time to try again. I’m hoping that this recipe will work equally well for some awesome sounding Korean dishes too.

Ingredients

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2 Cups – White Sushi Rice

2 Cups – Water

3 1/2 Tbsp – Vinegar

1 Tbsp – Sugar

1 Tsp – Salt

I have seen a few recipes for sticky rice that call for normal short grain white rice. I will try them in the future as ‘official’ sushi rice is beyond expensive but I wanted to make sure all the ingredients this time were authentic to increase my chances of successfully making edible sushi.

Sticky Rice

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1. Measure out the rice into a large bowl and cover with water. Gently mix rice around. The water should go cloudy with excess starch. Drain and repeat until water is clear. Leave rice to allow water to be absorbed for 30 minutes.

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2. Into a pan place the rice and the measured amount of water. Cover with a lid and leave on a medium heat to come to a slow boil.

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3. Once boiling turn to a high heat for 1 minute. Do not remove lid.

4. Turn down to a low heat and leave to fully soak up remaining water for 10 minutes.

5. Take pan off heat and leave for a further 10 minutes.

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The recipe doesn’t actually tell you what you are meant to do with the sugar, vinegar and salt but having googled it, it seems you heat it all together in a new pan and ‘spritz’ over the cooked rice before using. A second recipe says to gently fork the seasoning through the rice.

Final result, sticky rice. It worked, I’m so excited. On to making maki rolls.

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