Ready in 1 hour | 24 uramaki
Make your favorite uramaki at home! Follow this simple recipe to make salmon and cream cheese rolls or many other delicious variations.
Ingredients
For the rice
- 180g Arnaboldi sushi rice
- 25 ml of Arnaboldi rice vinegar
- 10 g of sugar
- 3 g of salt
For the acidulous water
- 60 ml of water
- 25 ml of Arnaboldi rice vinegar
For the rolls
- 3 sheets of Arnaboldi Nori Seaweed
- 100g smoked salmon
- 80g spreadable cheese (lactose-free if lactose intolerant)
- 150 g of carrots
- 150g of cucumbers
- 200g of avocado
To accompany
- to taste Arnaboldi pickled ginger
- to taste of Arnaboldi Wasabi
- to taste Arnaboldi soy sauce
Preparation
First, you'll need to thoroughly rinse the Arnaboldi sushi rice in cold water to remove any impurities. Change the water until it runs clear.
Continue cooking the rice: place it in a pot with 250 ml of water. Cover and bring to a boil. Then reduce the heat to low and cook for 15 minutes until the water is completely absorbed.
Prepare the rice vinegar mixture: Pour the Arnaboldi rice vinegar and salt into a small saucepan. Heat over medium-low heat to dissolve the salt, then continue to cook until boiling. Add the sugar, stir, and turn off the heat.
Season the rice with the rice vinegar mixture, stirring gently until it appears glossy and well-seasoned. Let it cool until it reaches 35°C (95°F). Then, cover the rice with a damp cloth to maintain the rice's temperature while you prepare the rolls.
Slice the vegetables and salmon into strips.
Prepare the acidulated water: Combine the water and rice vinegar in a container. This will prevent the rice from sticking to your hands while making the sushi and will speed up the process.
Cover the bamboo mat found in the Arnaboldi sushi kit with cling film, place a sheet of Arnaboldi nori seaweed on the bottom of the mat, leaving about 1 cm from the edge.
Flip the seaweed over so that the rice is touching the mat and the seaweed is facing up. Create a line by arranging the avocado slices, followed by the carrot strips, and continue in the same way with the cucumber, salmon, and cream cheese. Remember to leave about 2 cm of space between the ingredients and the edge of the sheet.
Lift the bottom edge of the mat and begin rolling, applying light pressure. Lift the mat again and finish rolling the roll.
Transfer to a cutting board, dampen a knife with water, and cut the roll in half. Then place the two halves side by side and cut them into four equal pieces, resulting in eight pieces. Continue in this manner until you've used up all the ingredients.
Accompany the rolls with wasabi , pickled ginger and Arnaboldi soy sauce .
By "Vorreimaposso"
My name is Valeria, and I'm always busy. An aspiring pastry chef and baker with many dreams, I love creating new dishes and exploring the flavors of every tradition.
Vorreimaposso.it It was created to connect the pleasure of conviviality with the specific dietary needs of those around me. There's always room for everyone at my table!
