High Protein Salmon Uramaki

Elevate your sushi-making game with this High Protein Salmon Uramaki recipe, a perfect blend of fresh, nutritious ingredients and classic Japanese technique. Featuring delicate strips of fresh salmon, creamy avocado, and crisp cucumber, these inside-out sushi rolls are packed with flavor and protein, making them ideal for a wholesome meal or post-workout fuel. The lightly seasoned sushi rice creates the perfect base, while a sprinkle of sesame seeds adds a nutty crunch. With step-by-step instructions on rolling and shaping, this recipe is accessible for beginners and sushi enthusiasts alike. Serve your homemade uramaki with soy sauce, wasabi, and pickled ginger for an authentic and satisfying dining experience.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 200 g Sushi rice
• 250 ml Water
• 2 tbsp Rice vinegar
• 1 tbsp Sugar
• 0.5 tsp Salt
• 2 Nori sheets
• 200 g Fresh salmon fillet
• 0.5 Cucumber
• 0.5 Avocado
• 2 tbsp Soy sauce
• 1 tsp Wasabi
• 2 tbsp Pickled ginger
• 3 tbsp Sesame seeds

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. This removes excess starch, which makes the rice sticky.

Step 2

In a medium saucepan, combine the rinsed sushi rice and 250 ml of water. Bring to a boil, then cover and reduce the heat to low. Cook for 15 minutes, or until all water is absorbed.

Step 3

Once cooked, remove the saucepan from heat and let it stand, covered, for 10 minutes.

Step 4

In a small bowl, mix rice vinegar, sugar, and salt until dissolved.

Step 5

Transfer the cooked rice to a large non-metallic bowl. Gently fold the vinegar mixture into the rice using a wooden spoon. Allow the rice to cool to room temperature.

Step 6

Cut the fresh salmon fillet into thin strips. Peel the cucumber and cut it into thin, julienned strips. Peel and slice the avocado into thin slices.

Step 7

Place a bamboo sushi mat on a clean surface. Lay a sheet of plastic wrap over the bamboo mat and place a nori sheet on top.

Step 8

Dampen your hands with water to prevent sticking. Spread half of the sushi rice evenly over the nori sheet, leaving a 1 cm border at the top.

Step 9

Flip the nori sheet over, so the rice is facing down on the plastic wrap.

Step 10

Lay strips of salmon, cucumber, and avocado across the center of the nori.

Step 11

Lift the edge of the bamboo mat closest to you and begin rolling it over the filling, using the mat to press and shape the roll. Continue rolling until you reach the end of the nori sheet, pressing gently to seal the edge.

Step 12

Repeat the process with the second nori sheet and the remaining ingredients.

Step 13

Sprinkle sesame seeds over the rice side of each roll.

Step 14

Using a sharp, wet knife, cut each roll into 6-8 bite-sized pieces.

Step 15

Serve the salmon uramaki with soy sauce, wasabi, and pickled ginger on the side.

Nutrition Facts

Serving size	(945.3g)

Amount per serving	% Daily Value*
Calories	1038.4

Total Fat 43.2g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 7.6g
Cholesterol 122.1mg	0%
Sodium 2799.4mg	0%
Total Carbohydrate 95.2g	0%
Dietary Fiber 11.5g	0%
Total Sugars 15.1g
Protein 67.8g	0%

Vitamin D 740.3IU	0%
Calcium 132.2mg	0%
Iron 5.5mg	0%
Potassium 1907.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.4%

Protein: 26.1%

Carbs: 36.6%