Create a healthy and filling lunch with this simple recipe for vegetarian uramaki sushi (inside out rolls). Perfect for people on the go, these delicious morsels can be rolled up and packed into a bento box for a sophisticated lunch. And what’s more, the recipe can be adapted to include any leftovers taking up space in the fridge!
Vegan Uramaki Sushi
Makes 4 rolls
Ingredients
300g Yutaka Premium Sushi Rice
60ml rice vinegar
2 tbsp caster sugar
1 tsp salt
2 sheets nori (dried seaweed sheets), cut in half
20g white roasted sesame seeds
20g black roasted sesame seeds
¼ cucumber, cut into thin sticks
¼ red pepper, cut into thin sticks
½ avocado, cut into strips
To serve:
10g wasabi paste
60ml soy sauce
Method
1. Wash the rice in a strainer under running water and leave to drain for a few minutes.
2. Add the rice and 390ml of water to a heavy saucepan, place the lid on and bring it to the boil. Simmer for 10 mins, then remove from the heat and leave for 10 mins to steam.
3. Make the sushi vinegar by mixing the rice vinegar, sugar and salt. Then pour over the rice, cutting the rice sideways gently so that the rice grains aren’t broken. Leave to cool down.
4. Cover a bamboo mat with cling film to stop the sushi rice sticking to the surface and place the nori along the edge of the mat nearest to you.
5. Wet your hand, then place an apple-sized handful of sushi rice on the nori, spread evenly until the nori is completely covered and press down firmly.
6. Sprinkle toasted sesame seeds over the sushi rice, then turn the nori and rice over carefully so the nori is facing upwards and the rice is facing the mat.
7. Place the fillings in a line, 2cm from the edge of the nori. Hold the bamboo mat and nori with rice and start rolling from the edge nearest the filling, pressing the rice down with the bamboo mat as you go.
8. Cut each sushi roll into 8 pieces. Wipe the knife with a wet towel as you go to help keep the cut clean.
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Vegan Uramaki Sushi
Makes 4 rolls
Ingredients
300g Yutaka Premium Sushi Rice
60ml rice vinegar
2 tbsp caster sugar
1 tsp salt
2 sheets nori (dried seaweed sheets), cut in half
20g white roasted sesame seeds
20g black roasted sesame seeds
¼ cucumber, cut into thin sticks
¼ red pepper, cut into thin sticks
½ avocado, cut into strips
To serve:
10g wasabi paste
60ml soy sauce
Method
1. Wash the rice in a strainer under running water and leave to drain for a few minutes.
2. Add the rice and 390ml of water to a heavy saucepan, place the lid on and bring it to the boil. Simmer for 10 mins, then remove from the heat and leave for 10 mins to steam.
3. Make the sushi vinegar by mixing the rice vinegar, sugar and salt. Then pour over the rice, cutting the rice sideways gently so that the rice grains aren’t broken. Leave to cool down.
4. Cover a bamboo mat with cling film to stop the sushi rice sticking to the surface and place the nori along the edge of the mat nearest to you.
5. Wet your hand, then place an apple-sized handful of sushi rice on the nori, spread evenly until the nori is completely covered and press down firmly.
6. Sprinkle toasted sesame seeds over the sushi rice, then turn the nori and rice over carefully so the nori is facing upwards and the rice is facing the mat.
7. Place the fillings in a line, 2cm from the edge of the nori. Hold the bamboo mat and nori with rice and start rolling from the edge nearest the filling, pressing the rice down with the bamboo mat as you go.
8. Cut each sushi roll into 8 pieces. Wipe the knife with a wet towel as you go to help keep the cut clean.
Pin it for later:
Recipe c/o Yutaka
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