Uramaki Sushi with Chili Crab

Uramaki, or inside-out sushi rolls, offer a delightful twist on traditional sushi. In a typical maki roll, the rice and fillings are encased in a seaweed wrapper. However, with uramaki, the roles are reversed. The filling, often filled with deliciously spicy crab, is wrapped in seaweed, and the sushi rice is skillfully wrapped around the exterior. Uramaki sushi allows for endless customization, offering a delightful canvas for creativity in home cooking. After assembling the rolls, various toppings and garnishes like sesame oil, fried onions, or Japanese dipping sauces can be used to cover and embellish the rice. Additionally, for added indulgence, you can choose to crown each slice with a thin slice of raw fish (sashimi), such as tuna or salmon. Uramaki sushi often features pickled garlic as well, traditionally enjoyed between bites to cleanse the palate.

Cooking Time: 40 minutes

Serving Size: 16 pieces

INGREDIENTS:

For the Sushi Rice:

• 8 dl sushi rice
• 6 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

For the Filling:

• 2 pieces of crab shell, filled
• 1 tablespoon lime juice
• 1 teaspoon garlic
• 1 tablespoon fresh coriander
• 1 tablespoon olive oil
• 2 tablespoons sugar
• 1 teaspoon red chili pepper
• 1 teaspoon fresh ginger
• 1 teaspoon salt

For Assembly:

• 1 dl sesame seeds
• Bamboo rolling mat
• 1 mango
• 6 sheets nori seaweed
• Plastic wrap

INSTRUCTIONS:

Now, let’s roll up some Uramaki Spicy Crab Rolls:

Prepare the Sushi Rice:

1. In a small saucepan, combine sugar, pepper, and rice vinegar. Heat it gently, stirring constantly until the salt and sugar dissolve. This is your rice marinade.
2. Allow the marinade to cool before using it.
3. Cook the sushi rice according to the package directions or follow your preferred recipe.
4. Place the cooked rice in a large mixing bowl and carefully fold in a portion of the marinade. Add it gradually to avoid making the rice overly soggy.
5. Let the rice sit at room temperature overnight before using it for the rolls.

Prepare the Filling:

1. Finely chop the chili pepper, garlic, onion, and coriander.
2. In a large mixing bowl, combine the crab meat, chopped chili, mustard, ginger, cilantro, lemon juice, and olive oil. Mix well.
3. Slice the mango into thin strips after peeling it.

Assemble the Uramaki Spicy Crab Rolls:

1. Divide each nori sheet into two.
2. Wrap plastic wrap around the bamboo roller mat to prevent sticking.
3. Moisten your hands lightly with a bit of rice wine vinegar to prevent the rice from sticking.
4. Place half a sheet of nori on the bamboo rolling mat with the rough side up. Spread a layer of rice evenly on the nori sheet, leaving about an inch at the top without rice.
5. Place the crab mixture and mango strips along the bottom edge of the nori sheet.
6. Carefully roll the uramaki using the mat, ensuring it’s snug but not too tight.
7. Sprinkle sesame seeds over the rice.
8. Slice each roll in half, then continue to slice each half into halves, and so on, until you have eight pieces.
9. Repeat the process with the remaining nori sheets and fillings.

TIPS:

• Quality Ingredients: Choose fresh crab meat and ripe mango for the best flavor and texture.
• Proper Rice Preparation: When making sushi rice, it’s crucial to properly season it with the vinegar-sugar mixture and let it cool to room temperature before use.
• Rolling Technique: Use a bamboo rolling mat and plastic wrap to prevent the rice from sticking while rolling.
• Even Distribution: Distribute the rice, crab mixture, and mango evenly to create a balanced flavor in each roll.

Your Uramaki Spicy Crab Rolls are now ready to be enjoyed. This recipe yields approximately 16 pieces, making it perfect for sharing with friends and family. Uramaki sushi offers a delightful fusion of flavors and textures, with the spicy crab and sweet mango creating a harmonious balance. It’s a great way to explore the art of sushi making at home and impress your guests with this visually appealing and delicious dish. Enjoy your culinary adventure!