Everyone loves this kind of sushi roll.
The following recipe will show you how you can make it at home. It takes some practice, but even if you mess it up the first time around (and you will!), it will still taste great no matter what it looks like.
How to Make Inside-Out Rolls
This video shows you how to make an inside-out roll or yukiwa-maki.
The avocado is king in this recipe. I’ve always loved its smooth, buttery taste. Make sure you choose one that is perfectly ripe. The skin should be slightly soft when you poke. Avocados spoil fast so make sure to use them right away.
Flying fish roe, or tobbiko as they are called in Japan are often included on either the inside or outside of the sushi roll.
These tiny fish eggs are usually a red color and give a California roll a crunchy taste. These can be tricky to find if you don’t have an Asian supermarket in your town. In my recipes, I just sprinkle my inside-out rolls with toasted, white sesame seeds. Yummy!
- 5 cups of sushi rice
- 4 sheets of nori (toasted seaweed)
- 7 teaspoons toasted seasame seeds
- 1/2 Japanese cucumber (or English cucumber)
- 1 1/2 tablespoons of mayonnaise
- 5 ounces of imitation crabmeat (I prefer the “sticks” and not the chunks)
- 1 1/2 tablespoons of sliced scallions
- bamboo mat wrapped in plastic
- sharp knife
- Mix the mayonnaise and scallions in a bowl.
- Cut the cucumber and imitation crab into matchstick slices
- Cut the avocado in half and remove the large seed. Peel and slice.
- Place the shiny side of the nori facing down on the bamboo mat.
- Dip your hands in water and shake them.
- Grab a ball of sushi rice (about 1 1/4 cup) and press it evenly over the sheet of nori.
- Sprinkle on the toasted sesame seeds.
- Gently pick up the nori and flip it upside down so that the rice is facing the plastic.
- Evenly spread out the cucumber, crab and mayonaise on the nori facing you.
- Lift the sushi mat by placing your thumbs underneath the mat.
- Grasp the ingredients with your remaing fingers to keep everything in its place.
- Bring the mat forward until it touches the edge of the ingredients.
- Gently squeeze and form the roll using both hands.
- Slowly unroll the mat and as you do this bring the roll back to the edge of the mat.
- Repeat these steps until all of the nori disappears.
- Let your roll rest for about a minute.
- Moisten a very sharp knife and cut the inside-out roll into two even halves.
- Places the halves side-by-side and cut again. Slice into 4 or 6 pieces.
- Serve on an attractive plate with a bit of pickled ginger and wasabi.