uramaki (inside-out sushi rolls)

(Serves 1)

  • 1/2 cup cooked sushi rice
  • 1 sheets of sushi nori
  • 1 small red beet
  • 1 small cucumber
  • 1/4 of an avocado
  • 5 snowpeas (5 pods)
  • 1 tbsp. apple cider vinegar
  • 1 tsp. maple syrup
  • 1/2 tsp. sea salt
  • 1 tsp. sesame seeds
  • bamboo rolling mat

    Tahini Sauce:
  • 1 tbsp. tahini
  • 1 tbsp. tamari
  • 1 tsp. maple syrup
  • 1/4 inch piece of ginger chopped or grated

1. To make the sushi rice, combine the rice with the sea salt, apple cider vinegar and maple syrup and mix until well combined.

2. Cut the red beet, cucumber, avocado and snowpeas into thin slices. 

3. Prepare your rolling mat by completely covering both sides in cling film (plastic wrap). 

4. Lay the nori sheet on a flat surface (shiny side facing down) and evenly spread half of the rice on the nori. Sprinkle 1 tsp. of sesame seeds on the rice. 

5. Quickly transfer your nori sheet with rice onto the rolling mat by flipping it as you transfer it. The side with the rice should face down. 

6. Evenly place half of the cut vegetables onto one side of the nori sheet. Then tightly roll it all up using the bamboo roll. Watch the video to see how! :)

7. Cut into 6 even rolls using a sharp knife.

8. For the tahini sauce combine all the ingredients and mix well.

Serve rolls with the sauce or with tamari. 

LunchSakura Oyama