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Making Sushi Uramaki

Uramaki rolls are made with rice on the outside. For this roll we are using imitation crab and cucumber. Imitation crab is cooked, and ready to eat; it is pollock that has been flavoured with crab.

First we must slice our cucumber, and slice our imitation crab stick. Cucumber are available at your local grocery store, and imitation crab is also available at most grocery stores and at Walmart. Crab sticks or crab pieces, either can be used for sushi rolls.

How To Make Cucumber and Imitation Crab Uramaki

Place a half sheet of nora on the bamboo mat(makisu).


Put about 3/4 cup of sushi rice on the nora sheet.
View how to add rice to nora here


Since we are making a uramaki roll (rice on outside of roll) we must flip the nora sheet so the rice is facing the bamboo mat.


Now we can add our ingredients, for this roll we are using, imitation crab(ccoked), and cucumber. Just place them on the nora as shown.


Using the bamboo mat to keep the roll firm, slowly roll the nora sheet.


Before we cut the roll we must put saran wrap over the roll, just enough to cover the roll. This helps to keep the roll intact while cutting it,and prevents your hands from sticking to the rice as you hold the roll.


Using the bamboo mat, firm the roll, by pressing the mat and the roll together.


Remove the bamboo mat, make sure the saran wrap is still around the roll.
Now cut the sushi roll into as many pieces as you like. First trim off the uneven ends. Then cut the roll in half and then half again. You can have 6 or 8 pieces, depending on your cut.


Add toppings to your roll, like roasted sesame seeds. You can also add them to the rice before it is rolled, if you want them on all of the rice.



You can add garnishes, like teriyaki sauce, Japanese mayo. Be creative as you like, use veges like cucumber, carrots to your serving dish, and drizzle with a sauce like sweet chili sauce. Or use spicy mayo, a popular drizzled topping.



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