Food Network: Inside Out Rolls (Ura Maki)

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Inside Out Rolls (Ura Maki)
Recipe Courtesy of Curtis Aikens

Ingredients
Sushi rice
Nori

Possible filling ingredients:
Avocado
Carrot
Eggplant (grilled Japanese)
Tofu (made crisp by frying)
Tomato
Cucumber (Chinese-without seeds, or regular is also ok)
Asparagus
Aburage (inari tofu skins)
Wilted spinach
Bell peppers, julienned
Scallions, julienned

Snow peas, julienned

Garnishes:
Black sesame seeds
White sesame seeds
Black sesame seeds/salt combination

Directions
Place sheet of nori vertically on mat. Wet fingers and palms with rice
vinegar and spread about 1 cup of sushi rice evenly over nori. Cover with plastic wrap and press
evenly. Turn over so that now nori is on top and the plastic wrap is on the mat. Lay fillings
horizontally across the end of nori closest to you. Roll almost one complete turn, stopping to press
and make firm, then complete the roll. Dampen the knife with rice vinegar and cut roll into 1 inch
slices. Gently remove the plastic wrap.

Serve with pickled ginger, wasabi and soy sauce as condiments

Ingredients

SUSHI RICE
(c. Television Food Network, G.P.)

3 1/3 cups short grain rice
4 cups water, plus 1/4 cup water
6 tablespoons rice vinegar
5 tablespoons sugar
3 teaspoons salt

Directions
Rinse rice in water until the water runs clear and then drain in a
colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid
and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2
minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for
about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a
towel over pot. Replace lid and let stand for 10 to 15 minutes.

While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over

low temperatures, stirring, until sugar and salt dissolve. Let cool.

Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a
shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate
the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the
rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling
and mixing procedures.

Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The
rice will last one day.