Are looking for inspiration recipes inside-out uramaki california rolls that are unique? How to prepare it is indeed difficult and easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious inside-out uramaki california rolls should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of inside-out uramaki california rolls, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare inside-out uramaki california rolls good home, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings used for prepare

1. Use 1 equivalent to 180 ml of raw rice Sushi rice
2. Prepare 2 tbsp White sesame seeds to mix with the sushi rice
3. Take 1 Avocado
4. Prepare 4 stick Imitation crab sticks
5. Take 1/2 Cucumber or lettuce
6. Prepare 1 Mayonnaise
7. Take 4 sheets Nori seaweed, 1/3 of a sheet

If you make inside out sushi for the first time, start with the California roll, it's the easiest one to make from scratch. Use a sharp knife and cut through with a clean motion. Clean your knife after every cut with water and a kitchen cloth, The knife shouldn't be wet when cutting even-sized sushi roll slices. The California roll is a crab and avocado-based sushi roll ( maki) with rice on the outside and nori seaweed inside.

Step by step to cook Inside-Out Uramaki California Rolls:

1. Using powdered sushi vinegar makes it easy. This time I mixed white sesame seeds into the sushi rice.
2. Slice the avocado in half and remove the seed. Slice into eight even slices. If you prep the slices like in the photo, it'll be easier to roll them in the sushi.
3. Slice the already halved cucumber diagonally in half, then vertically slice into 3-4 even slices. Basically, slice the fillings into isosceles triangles.
4. Slice the imitation crab sticks diagonally.
5. Roll the fillings and mayonnaise in the nori seaweed.
6. Roll it into an isosceles triangle shape as best as you can.
7. Spread about 35-40 g of sushi rice in one layer inside one half of the onigiri mold. Rather than creating a cavity of rice in the center of the mold, think of it more as creating walls on the right and left sides.
8. Place the ingredients wrapped in nori seaweed into the center of the mold.
9. Add the remaining half of the sushi rice (approximately 35-40 g), close the mold, and squeeze it tightly. Then you're done!
10. This pointed rice ball is a slightly long and narrow triangle, so the way it looks when slicing it into 3 equal slices is one of its unique features.
11. It looks beautiful when arranged like this after being sliced into 3 pieces.
12. These are eho-maki, which I filled with 7 ingredients based on the Seven Deities of Good Luck. Please go check it out..
13. This is the onigiri mold that I used. [You can use a pointed rice ball mold or anything that you like!]
14. Done and ready to serve!

This inside-out design (uramaki) was the first of its kind. It was developed this way because North Americans generally didn't enjoy the appearance and texture of nori seaweed. Inside-out sushi rolls are inspired by traditional Japanese maki zushi. Regular maki sushi comes with ingredients and rice on the inside and the nori seaweed on the outside. There are two main maki sushi types, the hosomaki, a thinner version, and the futomaki, a larger maki sushi.

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