Uramaki

uramaki sushi

Uramakiうらまき The “inside out” roll

Maki, 寿司 is the Japanese word for “roll.” As such, any Japanese food option found in a menu ending in the word “maki” refers to a typical roll composed of the traditional vinegared sushi rice wrapped in anything, from seaweed to egg omelet. The proper name for sushi roll is actually “makizushi.” However, not all maki is the same.

Uramaki: The “rebel roll”

Uramaki is one of 5 traditional sushi rolls, or makizushi, in traditional Japanese cuisine. The meaning of its name is, literally, “inside out” roll. It could be defined as a “rebel roll” because it goes against the usual norm of wrapping the roll of rice from the outside. Instead, the roll contents are wrapped with nori, and then rice is rolled around it.

Instead of getting your typical roll surrounded by seaweed on the outside, what you will see is the rice on the outside and the nori inside. To make the rice bind, the sushi artist may add sesame seeds, roe (fish eggs) tempura (crispy flakes) and other creative options.

As you may imagine, it takes a lot of precision and care to make a roll of this kind, especially when it is time to cut through it and make it into the delicious pinwheel rounds that people love to dip in soy sauce. For this reason, uramaki is one of the most complex types of maki to make.

However, it is said that uramaki is an American variation made to sushi back in a time when American and Canadian consumers were still not used to the idea of eating seaweed. You can read more about the possible origins of uramaki.

5 types of makizushi

The entire family of makizushi is made as follows

1. hosomaki- a thin roll with the rice on the inside and nori on the outside
2. chumaki- a medium-width roll also with the rice inside and nori on the outside
3. futomaki- a thick roll that also has the rice inside and nori on the outside
4. uramaki- the inside our roll, or the “rebel roll” with the nori in the inside and the rice on the outside.
5. temaki- a cone-shaped “hand roll” that is made to look just like a cone with the contents of the roll coming out of its top.

Who eats uramaki?

Uramaki is made mainly for a developing sushi lover that is still not quite used to the texture or taste of seaweed, or the exotic option of a sliver of raw fish. There will be seaweed inside the roll, but this can be substituted by other options, upon request.

Is it messy?

The sushi artists at Kobe Japanese Steakhouse are trained with the highest quality standards, in order to ensure that your eating experience is delightful, from start to end. This includes the taste and quality of the food, the service, and the actual experience of eating sushi.

This said, a typical uramaki roll will hold its shape the same way any other sushi roll would. The secret to binding the sushi rice is the amount of ingredients used to put the roll together. Our experienced sushi artists are excellently equipped to put together a makizushi masterpiece that you, your friends, and your family will love.

What goes inside the roll?

As with all maki, the sky is the limit as to what goes inside. However, it is interesting to see that some of the most popular roll options are actually uramaki in nature.

Popular uramaki rolls

• California roll: avocado, nori, cucumber, sesame seeds, crab
• Spicy tuna roll: tuna, chili sauce, nori, spicy mayo

You may be a uramaki fan already, without even knowing it. Try a roll and experience the difference between the different types of maki today.