Uramaki Mimosa

Uramaki Mimosa

For International Women's Day, one of the cult dishes of Japanese cuisine is tinged yellow.
Introducing Uramaki Mimosa: flavorful sushi made with salmon, avocado, and mango. A true delight!

Ingredients for 40 uramaki

For the rice
 (1 hour preparation)
  • 5 tablespoons of rice vinegar
  • 1 kombu seaweed (optional)
  • 3 tablespoons of sugar
  • a pinch of salt
For the uramaki
 (2 hours of preparation)

Accessories

  • bamboo sushi mat (makisu)
  • mandolin or potato slicer
  • cling film
  • container with water and a little vinegar

Rice preparation

First, rinse the rice thoroughly under running water to remove all the starch. Repeat this process about 6-7 times, until the water in the bowl runs clear.

Place the Arnaboldi sushi rice in a pot and add water until the rice is completely covered. Add the kombu seaweed (you can also prepare the rice without it) and cover with a lid.

Once boiling, cook over medium heat for 15 minutes, uncovered, until the water is completely absorbed . Once cooked, remove the pot from the heat, still with the lid on, and let it rest for 10 minutes.

Meanwhile, prepare the rice seasoning (sushizu): place the rice vinegar, sugar, and salt in a small saucepan and heat over low heat, stirring for a few minutes until the sugar and salt have dissolved (be careful not to let the vinegar boil).

Pour the warm dressing over the rice and use a flat spatula (hamoji) to move the rice “edge-wise” without squashing it.

Preparing uramaki

Wrap the bamboo mat in cling film and lay it out on a flat surface.
Place half a sheet of Arnaboldi Nori seaweed , with the rough side facing up and the shinier side facing down, in contact with the mat.

Wet your hands with vinegar water to prevent the rice from sticking to your hands, and spread it out on the rough side of the seaweed, leaving about 1 cm of space from the edge.

Sprinkle with sesame seeds, gently lift the seaweed and turn it over so that the rice is in contact with the mat and the seaweed is facing up.

Take the previously cleaned and chopped avocado, the salmon, a piece of spreadable cheese and a little arugula and place them in the centre of the seaweed.

Using both hands, lift the edge of the mat closest to you and begin rolling. Apply light pressure with your fingers, pushing the ingredients inward. Lift the mat again and finish rolling the roll.
Take the previously thinly sliced ​​mango or avocado pieces with a mandolin or potato slicer and place them on top of the roll. Then, use the mat to apply the usual pressure to compact the ingredients onto the uramaki.

Using a sharp knife, wet the tip with water, cut your roll into 5 equal-sized pieces, and plate your uramaki.

For a more bold flavor, add a small portion of Wasabi alongside your set of Uramaki Mimosa, or dilute it in soy for a milder, yet still spicy, result.

Recipe by

The Sushettibile

 Hi, my name is Rosa and to my followers I'm "La Sushettibile".
For several years, I've been self-taught in the making of sushi and other Asian recipes. It's a true passion that I've decided to share with everyone by creating the Instagram page @la_sushettibile . Here, I share tips and recipes for creating perfect homemade sushi, quick and easy to prepare.