Uramaki - underside down sushi

Other

Wash your sushi rice 2 to 3 times in fresh water

Put the rice in a pan, add water (about 2 cm above the rice) and cover. There should be enough water to steam boil, but not too much. If too little, the water evaporates completely, and the rice will burn.

Boil for 5 minutes, Simmer for 12 minutes, Let it rest covered for 10 minutes. Do not open the pan while cooking as the steam will evaporate.

In a small pan heat up the rice vinegar to dissolve the sugar and the salt

Add the syrup to the rice. Mix and let it cool down completely. 

Spread it on a dish or let it rest for 1/2 day in the fridge

Cut the salmon in small slices with a sharp knife

Cut the avocado in slices 

and the scallion in strings

Position your sushi mat and take your first sheet of Nori

Shining part down and cut traces perpendicular to the mat sticks

To spread the rice over the Nori keep your hands wet so the rice doesn't stick to your fingers

To make a thin layer of rice, lay a cling film over the rice and

roll it flat with a rolling pin

With your finger, spread some wasabi along the edge of the rice

Lay over the wasabi line the salmon, the avocado and the scallion strings

Starting from the side with the filling

keeping it tight with the mat

Lift the mat

Slice with a VERY sharp knife

Maki Sushi Rolls

Next Nori sheet

This time turn it up-side down

Lay your filling over the Nori

and roll

remove the cling film

Spread the sesame seeds over a tray

and roll

and slice it

Uramaki Sushi

Enjoy a homemade Sushi with plenty of salmon. Serve with soya sauce and sushi ginger