Uramaki sushi (Inside out rolls)

Step 1/5

• ⅛ cucumber
• ⅛ avocado
• 11⅞ g salmon fillets
• ⅛ sweet potato

• sushi mat
• plastic wrap
• knife
• frying pan
• cutting board

Wrap the bamboo sushi mat with plastic wrap and set it aside. Quarter and deseed the cucumber, then cut into matchsticks. Halve and pit the avocado, then slice the flesh into strips. Cut the salmon into long strips. Peel and slice the sweet potato into strips, then fry in a pan until cooked through.

Step 2/5

• ¼ dried seaweed sheets
• 28⅝ g sushi rice (cooked)
• ⅛ tbsp sesame seeds
• ⅛ tbsp masago (fish roe)

• scissors

Halve dried seaweed sheets lengthwise and transfer to a sushi mat. With damp hands, spread cooked sushi rice evenly onto the seaweed sheet and sprinkle with either sesame seeds or fish roe.

Step 3/5

• ⅛ tbsp wasabi paste

Flip the whole seaweed sheet so the rice is underneath. Spread wasabi paste down the middle of the sheet. Fill with avocado and sweet potato for a vegetarian roll, or salmon and cucumber.

Step 4/5

Roll together tightly by lifting the front side of the sushi mat and rolling it backwards.

Step 5/5

• sushi ginger (for serving)
• soy sauce (for serving)

Slice the finished roll with a sharp knife, arrange them on a plate, and serve with sushi ginger and soy sauce. Enjoy!

Enjoy your meal!