- Let’s begin by cooking the sushi rice, ideally a rice cooker is best used for cooking rice due to its consistency. Start by adding 300g of sushi rice to the rice cooker pot and wash 3-4 times draining each time until the water runs clear. When clear, drain then add 360ml of water then place the rice onto cook. If you do not have a rice cooker then simply wash in the same way, add to a pan then bring up to the boil. When boiling turn the heat down to low and place a lid over the top until cooked.
2. Whilst we wait on the rice to cook we can make up the the sushi vinegar, in a small bowl add 25g of rice vinegar, 15g of white sugar and 5g of salt. Mix well until the sugar and salt dissolves then place to one side. When the rice is cooked allow to rest for 5 minutes then open up the rice cooker and fluff up the rice with a spatula. Gradually add all of the sushi vinegar to the rice whilst constantly mixing. Place a damp kitchen cloth over the cooked rice then set to one side to slightly cool.
4. To finish the spicy tuna now add 2 tbsp of sriracha, 2 tbsp of kewpie mayonnaise, 2 tbsp of sesame oil, 2 tsp of togarashi pepper and finally the squeeze of 1/4 of fresh lemon. Mix well then adjust the seasoning if needed and place the tuna mix to one side until ready to use.
5. All that’s left to do before we begin to make up the rolls is to prepare the cucumber and a few additional toppings to finish the uramaki. Finely slice 1 green chilli and a few tbsp of masago into a small bowl. If you cant find masago then you can also finely chop some chives, however, if you can get masago frozen than that’s fine just defrost at room temperature prior to using. For the cucumber, slice into half then use a peeler to peel each half into strips leaving out the seeds. Slice the strips into a super fine julienne then we are set to make the uramaki.
6. Now to make the uramaki, start by placing a makisu (bamboo rolling mat) onto a chopping board then slice 1 nori sheet into 3/4 then place onto the makisu. (1 whole nori sheet I find too big for this uramki, however, feel free to use a whole nori sheet also for a larger roll). Next ensure that your hands are slightly damp then add just under 1/4 of the cooked sushi rice onto the nori. Spread the rice evenly so that it completely covers the nori taking care not to press into the rice too much as we want to keep the form of the rice. Next sprinkle some black sesame seeds over the rice then flip the nori sheet over so that the rice is now on the bottom. In the centre of the nori add a generous amount of the sliced cucumber ensuring that the cucumber is evenly spread.
7. To roll the uramaki gather the makisu from the bottom then whilst holding the cucumber in place roll the makisu tightly over. Roll the makisu one more time to seal the uramaki then shape by using the makisu. When ready place the uramaki onto a chopping board.
8. Now that we have a basic uramaki roll, add and layer a generous amount of the spicy tuna along the top of the uramaki. Place a sheet of cling film over the top and again using the makisu place over the top and tightly shape the uramaki. To finish the uramaki leave the clingfilm on then slice into 8 pieces. Shape again using the makisu if needed then repeat this process for each roll. When all of the rolls are made up remove the clingfilm and we are ready to serve.
9. To serve arrange and lay out the uramaki pieces onto a plate, finish each piece of uramaki with a tiny spoonful of masago and a slice of green chilil on the top. Serve with some wasabi, pickled ginger and a small pot of light soy on the side and nourish! I hope you like this super simple yet delicious uramaki roll!