Kate Koo teaches us Sushi Techniques, as seen on her course, Sushi Making at Home, on Food Network Kitchen.
Recipe courtesy of Kate Koo

Tuna and Avocado Uramaki

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  • Level: Intermediate
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
This is a simple roll to introduce the technique for uramaki, also known as inside-out rolls. These types of rolls are commonly found in sushi restaurants in the United States, although not in Japan. The technique allows for slightly more room inside the roll to add ingredients of your choice. Try scallion, cucumber or sprouts! The sesame seeds give a nice nutty flavor (and some calcium) to the roll but can be omitted if desired.



Special equipment:
a makisu (sushi rolling mat)
  1. Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Dip your fingertips in a small bowl of ice water and moisten the sheet just until lightly coated with water.
  2. Using your fingertips, gently spread 3/4 cup of prepared sushi rice evenly over the entire sheet. Sprinkle 1/2 teaspoon of sesame seeds onto the rice. Flip the nori over, keeping the long side of the sheet closest to you.
  3. Place 1 1/2 ounces of tuna lengthwise down the nori. Place 2 to 3 slices of avocado next to the tuna (make sure the avocado is snug next to the fish). Moisten your fingers and use your fingertips to gently lift the edge of the nori closest to you and tightly roll it over the top of the tuna and avocado. Tuck the edge of the nori around the tuna and avocado and continue rolling the sushi roll over until the seam is on the bottom of the roll. 
  4. Place the roll on a makisu (sushi rolling mat) wrapped in plastic wrap and use the makisu to lightly press to shape the roll.
  5. Dip the tip of a knife into the bowl of ice water and allow the water to run down the blade. Slice the roll into 8 even pieces. Repeat with the remaining ingredients, making a total of 4 rolls.
  6. Serve with soy sauce, pickled ginger and wasabi if desired.

Cook’s Note

When forming the rolls, be careful to avoid wetting your hands to the point that water is dripping from them; you want to moisten them just enough to keep rice from sticking to your fingers. You can also wet the cutting board with a damp kitchen towel if the roll is sticking to the board.