Description
Enjoy making your own Uramaki Sushi at home with this easy recipe! It features seasoned sushi rice, fresh avocado, cucumber, and your choice of shrimp or crab, all wrapped in nori. Perfect for sushi lovers and a fun activity for gatherings!
Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/3 cup rice vinegar
- 3 tablespoons sugar
- 1 teaspoon salt
- 4 sheets nori (seaweed)
- 1 avocado, sliced
- 1 cucumber, julienned
- 4 ounces cooked shrimp or crab meat
- 1 tablespoon sesame seeds
- Soy sauce, for serving
- Wasabi, for serving
- Pickled ginger, for serving
Instructions
- Rinse the sushi rice under cold water in a fine-mesh strainer until the water runs clear, about 3-4 times.
- In a medium saucepan, combine the rinsed rice and 2 1/2 cups of water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 18-20 minutes. Do not lift the lid during cooking.
- In a small saucepan, mix rice vinegar, sugar, and salt over low heat until dissolved. Remove from heat and let cool.
- Once cooked, let the rice sit covered for 10 minutes. Transfer to a bowl, pour the vinegar mixture over it, and gently fold in without mashing. Allow to cool to room temperature.
- Cut the avocado in half, remove the pit, scoop out the flesh, and slice into thin strips. Optionally, sprinkle with lemon juice to prevent browning.
- Cut the cucumber in half lengthwise and slice into thin strips.
- Ensure shrimp are cooked and peeled, or shred crab meat into bite-sized pieces.
- Lay a bamboo sushi mat on a clean surface, cover with plastic wrap, and have a bowl of water nearby.
- Lay a sheet of nori shiny side down on the mat.
- Wet your hands and grab about 3/4 cup of sushi rice. Spread it over the nori, leaving 1 inch at the top edge.
- In the center of the rice, place strips of avocado, cucumber, and your choice of protein.
- Add sesame seeds over the fillings.
- Starting from the edge closest to you, lift the mat and roll the sushi away from you, tucking in the fillings. Roll until you reach the bare edge of the nori.
- Wet the edge of the nori with water and press to seal.
- Using a sharp knife, slice the roll into 6-8 pieces, wetting the knife between cuts to prevent sticking.
Notes
- Ensure all ingredients are fresh for the best flavor.
- Feel free to customize the fillings with other vegetables or proteins as desired.
- Practice makes perfect! Dont worry if your first roll isnt perfect; it will still taste great.
- Prep Time: 30 minutes
- Cook Time: 20 minutes