Uramaki

Uramaki is a type of makizushi, or sushi roll, characterized by rice on the outside and a nori seaweed sheet on the inside wrapping the filling. The term uramaki comes from the Japanese ura- meaning reverse or back and maki meaning roll, and it is commonly described as an inside-out roll. The outer rice surface is often seasoned with sesame seeds or paired with toppings such as tobiko or masago.

Origins and popularity: Uramaki was developed outside Japan, particularly in the United States, during the late 20th century as a Western adaptation of traditional maki to suit local tastes. It has since become a standard format in contemporary Japanese cuisine as well as international sushi menus, contributing to the global spread of sashimi and specialty rolls.

Typical fillings and exterior finish: Inside the roll, the nori wraps a variety of fillings such as cucumber, avocado, and fish like tuna or salmon, sometimes with imitation crab. The exterior layer is seasoned sushi rice, which is frequently finished with sesame seeds, tobiko, or masago to add texture and color.

Preparation and presentation: The roll is assembled on a bamboo mat and often inverted so that the rice becomes the outer layer. After rolling, the log is typically sliced into bite-sized pieces for serving. Uramaki can be prepared with a range of sauces and garnishes, including spicy mayo or assorted vegetables.

Varieties and serving: Popular examples include the California roll (crab or imitation crab, avocado, cucumber), spicy tuna uramaki, rainbow roll, and dragon roll. It is usually served with soy sauce, wasabi, and pickled ginger. Nutritional content varies with fillings and portion size.