This sushi salmon avocado uramaki recipe is the latest in our series of tips for making great Sushi at home. As is often the case with fish it is the simplest preparation that delivers some of the best flavours and textures. Its not just the fish did you also know that the Japanese judge the quality of sushi by the flavour, texture and stickiness of the rice? (Take a look at our guide to making sushi rice below).
There are many kinds of sushi; hosomaki – long thin rolls with nori on the outside and a single filling – are a great option to get started with. Once you feel more confident and you are pleased with your technique, you can move on to more adventurous sushi such as this one for uramaki – inside out rolls or temaki – handrolls.
This recipe is for salmon avocado uramaki. The difference between this type and other makimono is that the rice is on the outside and the nori (seaweed) is inside. The filling is in the center surrounded by nori, then a layer of rice
Our expert guide for this uramaki recipe is no less than the head chef from Kimura whose kitchen creates some of the finest fresh sushi in our neighbourhood, so we are in very good hands.
Visit the Kimura shop to pick up any of the specialist ingredients or kit such as a bamboo mat, nori seaweed sheets or sushi rice that you might need
Ingredients For Salmon Avocado Uramaki
Salmon from Walter Purkis & Sons
Sheets of Nori (roasted seaweed)
Short-grain Japanese Sushi Rice
Black & White Sesame Seeds
Before you start:
Bamboo sushi mat
A sharp knife
Nice to have:
Before you start cover your bamboo mat with some cling film. this will make it much easier to form your roll and keep your mat clean.
Place the nori on the sushi mat
Cover the whole sheet of nori with a thin (5mm) layer of rice, ensuring it is evenly spread – right to the edges
Sprinkle sesame seeds evenly across the rice – use a mixture of black and white seeds to add flavour
Turn the rice and nori over, so the nori is facing upwards
Cut the salmon and avocado into small thin pieces
Place the salmon, then mayonnaise then avocado along the centre of the rice
Starting with the side closest to you, roll the mat to produce the finished roll
Cut the roll into pieces. It is often easier to start in the middle to ensure they are of a similar size
Serve your sushi with soy sauce, wasabi, and pickled ginger.
Making Authentic Sushi Rice
The word “sushi” means “it’s sour” This is based on it’s historical origins where it was a fermented fish dish. The sourness that “sushi” refers particularly is the vinegar in the rice. Whilst the dish has changed over many hundreds of years, all Sushi still has a base of specially prepared rice that is then complimented with other tasty ingredients.
First you need to wash your rice. Using plenty of water stir and mix the rice with your hand in a large bowl, you will see the water become cloudy with starch. Repeat the washing several times until the water becomes clear. Then let the rice soak the rice for 30 minutes.
Now you can start cooking Add 300g rice and 400ml water to your saucepan and put on the stove at maximum heat until the water boils. Then reduce the heat and allow the rice simmer for about 15-20 minutes with the lid on.
When the simmer time has elapsed remove from the heat but leave the rice in the pan to steam for a further 10-15 minutes this will give the right ammount of stickiness which will help forming your sushi shapes.
To make authentic sushi rice you now need to be mix in sushi vinegar, Mix 80ml of sushi vinegar with the rice. To get the best flavour, the vinegar needs to be folded into the rice while it is still warm. The mixing process allows moisture to evaporate and helps it cool before use.