Salmon Uramaki

Dive into the art of sushi-making with this irresistible Salmon Uramaki recipe, a modern twist on traditional Japanese flavors. Perfectly seasoned sushi rice is layered with nutty toasted sesame seeds and wrapped around a vibrant filling of fresh salmon, creamy avocado, and crisp cucumber. The roll is crafted inside-out, with the rice on the outside, giving it a striking, polished appearance. This recipe not only includes step-by-step directions for achieving restaurant-quality uramaki at home but also tips for clean slicing and expert rolling to ensure flawless results every time. Ideal for sushi lovers or those looking to impress at a dinner party, this dish pairs beautifully with soy sauce, wasabi, and pickled ginger for an authentic experience. Ready in just 80 minutes, this Salmon Uramaki is a must-try for fans of fresh, flavorful Japanese cuisine.

Nutriscore Rating: 70/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups Sushi rice
• 2.5 cups Water
• 0.25 cup Rice vinegar
• 2 tablespoons Sugar
• 1 teaspoon Salt
• 5 sheets Nori sheets
• 8 ounces Fresh salmon fillet
• 1 large Avocado
• 1 large Cucumber
• 0.25 cup Toasted sesame seeds
• 0 optional for serving Soy sauce
• 0 optional for serving Wasabi paste
• 0 optional for serving Pickled ginger

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear. Drain well.

Step 2

Combine the rice and 2.5 cups of water in a medium-sized saucepan. Bring to a boil over high heat.

Step 3

Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until the water is absorbed.

Step 4

Remove the saucepan from the heat and let the rice sit, covered, for 10 additional minutes.

Step 5

In a small saucepan, combine the rice vinegar, sugar, and salt. Heat gently, stirring until the sugar dissolves. Do not boil.

Step 6

Transfer the cooked rice to a large bowl and drizzle the vinegar mixture over it.

Step 7

Gently fold the rice with a spatula or wooden spoon to incorporate the vinegar. Let the rice cool to room temperature.

Step 8

Meanwhile, peel and cut the cucumber and avocado into thin strips.

Step 9

Slice the salmon fillet into thin, long pieces.

Step 10

Lay a bamboo sushi mat on a clean surface and cover it with a piece of plastic wrap.

Step 11

Place a nori sheet, shiny side down, on the plastic wrap.

Step 12

Using wet hands, spread a thin, even layer of sushi rice over the nori, leaving a small border at the top edge.

Step 13

Sprinkle toasted sesame seeds evenly over the rice.

Step 14

Flip the nori sheet so the rice side is facing down.

Step 15

About 1 inch from the bottom edge, arrange a line of salmon, avocado, and cucumber strips.

Step 16

Carefully roll the sushi using the bamboo mat, applying gentle pressure to keep the roll tight.

Step 17

Slice the completed roll into pieces using a sharp knife. Wiping the knife with a damp cloth between cuts can help achieve clean slices.

Step 18

Serve the salmon uramaki with soy sauce, wasabi paste, and pickled ginger if desired.

Nutrition Facts

Serving size	(2058.3g)

Amount per serving	% Daily Value*
Calories	2001.3

Total Fat 79.6g	0%
Saturated Fat 12.9g	0%
Polyunsaturated Fat 7.4g
Cholesterol 138.4mg	0%
Sodium 6309.8mg	0%
Total Carbohydrate 239.2g	0%
Dietary Fiber 30.4g	0%
Total Sugars 46.4g
Protein 87.1g	0%

Vitamin D 839.4IU	0%
Calcium 605.4mg	0%
Iron 12.7mg	0%
Potassium 3485.3mg	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: 35.4%

Protein: 17.2%

Carbs: 47.3%