If until a few decades ago sushi was a rare food appreciated by a niche of people, now it has become one of the most appreciated and widespread foods even in Italy. It is not difficult to find restaurants offering this type of preparation scattered practically in any inhabited center and in most cases with “all you can eat” formulas that often allow the customer to try as many dishes as possible.
The sushi trend is now a fact, even prompting people like me to make it at home! I have proposed other types of sushi in the past, but this time I propose uramaki with shrimps, a type of roll that is characterized by being rolled inside out, with the nori seaweed facing inward and the rice on the outside. To prepare them, you need a bit of dexterity and some experience in cooking gohan rice. By following this recipe, you will find all the useful steps for making it.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 1 Hour
- Portions: 2
- Cooking methods: Steam
- Cuisine: Japanese
Ingredients
For the uramaki with shrimps
- 1 cup sushi rice or regular rice
- 1 3/4 cups water
- 1/2 coffee cup sushi seasoning or rice vinegar
- 12 shelled shrimps
- 2 sheets nori seaweed
- to taste black sesame seeds
- to taste dried onion
- to taste soy sauce
- to taste wasabi
- to taste pickled ginger
- to taste teriyaki sauce
Tools
- Rice Cooker
- Bamboo Mat
- Skewers
Steps
To make the uramaki with shrimps
First, put the rice in a bowl, rinse it repeatedly under running water, and then, when the water becomes clear, drain the rice and let it rest for at least 20 minutes
Then, pour the rice into a pot, cover it with water, and make sure the rice is evenly distributed across the bottom of the pot.
Place the pot on the stove, cover with a lid, then turn the heat to maximum. As soon as it starts boiling, reduce the heat to the lowest setting and cook for 15 minutes. After the time is up, turn off the heat and let the rice rest in the pot with the lid on for another 10 minutes to complete the cooking
Meanwhile, skewer the shrimps and grill them for a few minutes on a pan or griddle on both sides
After 10 minutes of resting, move the rice to a large bowl, season with sushi seasoning, and finally mix. The rice should be sticky and warm
Take the mat for rolls, preferably lined with cling film, and place 1/2 sheet of nori seaweed on it
Wet your hands, take the rice and create an even layer over the entire seaweed, sprinkle with black sesame seeds, then flip the entire sheet over, placing the seaweed side up
To continue, place the grilled shrimps on the seaweed sheet, covering the entire length, and wrap to form the roll using the mat (watch the video for a better understanding of the procedure)
Finally, cut the roll into pieces of about 3/4 inch, making sure to wet the knife blade often to prevent the rice from sticking
As a final step, arrange the pieces on a cutting board or plate and garnish with crispy onion and teriyaki sauce, serving with soy sauce, wasabi, and pickled ginger
Advice!
For garnishing, you can also use mayonnaise sauce or whichever you prefer.
