Members' Recipes Archive

September 2000
Uramakizushi (Inside-out Rolled Sushi)
Emi Kazuko

Uramakizushi (Inside-out Rolled Sushi)

By: Emi Kazuko

The second most popular sushi after nigiri is norimaki, nori-rolled sushi. This inside-out rolled version is very easy since the rice goes outside the nori, and so there is no chance of the nori busting, which is a common problem when making norimaki. You can use as much rice as you like and it always turns out beautifully rolled. This recipe is also included in Easy Sushi but here I substitute fish fingers for the prawn tempura suggested in the book. With the nori in between preventing the oil and vinegar touching each other, the unlikely combination of two opposing characters makes for a surprisingly delicious match.

Makes 20 pieces (4 rolls).


1 cup/250 ml Japanese rice
300 ml less 1 tablespoon water
1 small piece of kombu (dried kelp), about 3 cm square, for flavouring (optional)
2 tablespoons Japanese rice vinegar
1¼ tablespoons sugar
1 teaspoon sea salt

2 tablespoons Japanese rice vinegar
½ cup/125 ml water

8 regular size fish fingers
vegetable oil, for deep-frying
2 sheets nori seaweed
4 tablespoons sesame seeds, white and or black, lightly toasted
pickled ginger slices to garnish
shoyu (Japanese soy sauce) to serve
a sushi rolling mat (makisu) covered with clingfilm


  1. Make the vinegared rice following the method above and divide into 4. Mix the hand vinegar ingredients in a small bowl.
  2. Deep-fry the fish fingers in the hot oil for 3-4 minutes or until cooked thoroughly and golden brown. Remove and drain on kitchen paper.
  3. Cover one side of a sushi rolling mat (makisu) with clingfilm and put it on a dry cutting board horizontally, clingfilm side up.
  4. Put the nori crossways on another completely dry cutting board. Dip your hands in the hand vinegar. Take a handful of the rice (2-3 heaped tablespoons) in your hands and make into a log shape. Put the rice in the centre of the nori. Using your fingers, spread it evenly all over, right to the edges. Sprinkle 1 tablespoon sesame seeds evenly over the rice.
  5. Turn the whole thing over onto the clingfilm-covered mat, so the nori side comes up.
  6. Arrange 2 fish fingers in a row down the centre of the nori and using the mat as support roll the rice bed from the nearest side to you to the farthest. Remove from the mat and repeat to make 3 more rolls, using white or black sesame seeds, or 2 rolls each with white and black.
  7. Cut each roll into 5 pieces and arrange on a platter. Serve with pickled ginger and a little shoyu (Japanese soy sauce) in a small dish beside the platter or in small individual plates.
© recipe copyright 2000 Emi Kazuko


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